Based off April Baker’s family bulgogi recipe…

Bulgogi (Korean most-delicious beef)

Marinade:
1/2c. soy sauce
1/8c. brown sugar
1/8c. white sugar
1/4c. roasted sesame oil
2 Tbs sesame seeds
2 Tbs minced garlic
2 Tbs black/rice wine/red wine vinegar (opt.)
1 Tbs fish sauce (opt.)
1 inch peeled ginger (opt)
1 Tbs gochujang or siracha hot sauce (opt)

Blend into a sauce.

1.5 lbs thin-cut beef (get this specialty cut from an Asian market if possible (paper thin!); otherwise, pound out thinly-cut top sirloin or flank steak)
1/8 cup chopped green onion
1 small package enoki mushrooms, stem ends removed so they’re easy to separate (opt) (get these from an Asian market if possible)
1 green/red bell pepper, cut in strips (opt)
1 yellow onion, cut in strips (opt)

Add the marinade to the beef and veggies for 20-30 minutes or overnight.

Either saute or grill (on foil) until just done.

Most people eat it served w/ rice and lettuce leaves and hot paste in a lettuce wrap…traditional Korean style-messy and fun. Serve with banchan (various small plates) from an Asian grocery store.

Note: add sesame seeds and/or roasted sesame oil to the rice when cooking.