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This easy version of the Korean classic was adapted from Serious Eats

¼ cup soy sauce

2 Tbs. brown sugar

2 Tbs. gochujang (Korean pepper paste)

1 Tbs. sesame oil

1 Tbs. rice vinegar

2 Scallions, chopped

3 cloves garlic, chopped

1 tsp. grated fresh ginger

¼ tsp. freshly ground black pepper

1 lb. steak, thinly sliced against the grain

Mix together the marinade ingredients in a ziplock baggy.  Add the sliced steak and seal the bag after pressing the air out.  Message the bag to coat the meat evenly.  Marinade the meat for ½ to 8 hours in the refrigerator.

To cook, remove the meat from the marinade.  Coat a large skillet with a little oil and saute the meat until browned.  Serve with rice and kimchi.


2 thoughts on “Bulgogi”

  1. Jim,
    Love your recipe for Bulgogi. It’s easier than lots of other recipes for this dish, yet has all the depth of flavor. Will do it again soon! DHL

    1. Dot – I am glad to hear that you liked it. Thanks for commenting. I have a small batch of hot sauce fermenting on the counter. I am using up all the red chilies from our plants.

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