Description
Normally for the bulgogi marinade, you would need to use one grated Asian pear, but any apple can do. I read that people also use pineapple juice, which tenderizes the meat in even less time, but all I had were apples. Fuji apples to be exact. And surprisingly enough, my bulgogi tasted the same as any restaurant bulgogi I’ve had.
Ingredients
- 1 pound Thinly Sliced Steak (sirloin, Flank, Skirt Or Rib Eye Will Do)
- 1 whole Asian Pear Or Apple Of Any Kind (I Used Fuji), Grated
- 6 cloves Garlic, Minced
- ¼ cups Chopped Scallions
- 5 Tablespoons Soy Sauce
- 3 Tablespoons Brown Sugar
- 1 Tablespoon Sesame Oil
- 3 dashes Black Pepper
- 1 teaspoon Sesame Seeds
Preparation
Combine all the ingredients in a large bowl. Cover and refrigerate for at least 4 hours, or overnight.
When ready to cook, heat skillet to medium high heat. Pour meat and marinade in and turn occasionally until cooked through and the meat caramelizes. Serve with rice.
