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Rachel’s Bulgogi
July 20, 2021 Justin Davis
Bulgogi
| beef ribeye to top round, sliced very thin | 4lbs. | |
| soy sauce | 1/2 cup | |
| white sugar | 1/2 cup | |
| water | 1/2 cup | |
| sesame oil | 1/4 cup | |
| sake | 1/4 cup | |
| garlic, minced | 2 tablespoons | |
| green onions, finely chopped | 1/4 lb. | |
| black pepper, freshly grated | 1 teaspoon | |
| sesame seeds (garnish) | 1/2 tablespoon | |
| rice and vegetables (cooked for sides) | 1 |
Directions
- Mix all the ingredients together. Combine beef and marinade for 2-3 hours.
- Heat up frying pan/wok and then place the thin slices of beef in there and cook in batches over medium high heat until cooked through.
- Sprinkle with sesame seeds before serving.
- Serve with rice and vegetables.
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