Kathie Oh's Recipe

Korean Bulgogi

Category: entrees

1 pound steak. I use shoulder steak or rib-eye if I am feeling flush. Put the meat in the freezer for about an hour to let it get slightly frozen and easy to cut. If your freezer actually works properly, you will probably only need to have it in there about half an hour. While you are waiting, whisk together…
1/2 c. soy sauce
1 pear grated. I use the peel, and the juices. Asian pears are best, but they don’t exist in Maine, so I use the one that looks most Asian at the moment.
a couple of tablespoons of garlic, finely chopped (I scoop it out of a can!)
2 T. brown sugar
grated ginger to taste
1 grated onion
1 T. honey
1 T. sesame seeds, toasted (more if you like them)
3 T. sesame oil
2 tablespoon red pepper flakes
1 T. ground red pepper (if you like it spicy)
1/2 tsp. black pepper coarse ground
2 green onions, thinly sliced
1 20 oz bottle lemon lime soda (like 7up)
Slice your meat very thin and place in a zip lock bag. Pour the marinade over the meat and squeeze all the air out and place in the fridge for at least one hour. I usually marinade it for about 24 hours.
stir fry in skillet! that's how i do it.