Ingredients:
¼ cup onion purée
2 tbs soy sauce
1 chopped green onion
1 tbs toasted sesame oil
a pinch of ground black pepper
4 cloves of minced garlic
1 teaspoon minced ginger
½ cup of crushed pear
2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)
1 pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick Marinade (for 1 pound of beef):
several thin slices of carrot
Instructions:
1. Mix all the marinade ingredients in a bowl.
2. Add the sliced beef and mix well.
3. You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef.
4. Serve with ssamjang (Find its recipe in this blog)
for Vegetarians:
Use the same marinade above and replace beef with mushrooms. You’ll need 10-12 large dried shiitake mushrooms. Add a few white mushrooms if you like them.
1. Soak the dried shiitake mushrooms in warm water for several hours until they’re soft.
2. Squeeze out any excess water and slice each mushroom thinly.
3. Slice some white mushrooms, carrot, and onion.
4. Mix all of it together in the marinade.
5. Grill, pan-fry, or BBQ.
Source of photo : http://www.insanitytheory.net/kitchenwench/wp-content/uploads/2008/02/bulgogi1.jpg