While staying in a hotel near Koreatown during a Sept 2006 visit to NYC, I became a bit obsessed with Korean food. I ate Korean barbeque for breakfast several mornings as well as for midnight snack at several of the many 24-hour Korean restaurants along 32nd between 5th and Broadway. After getting home and craving Bulgogi, I decided to compile a few recipes I found online and came up with this delicious version.

(Serves 3-4 people)

Start early since the meat marinates first for 20 minutes then for 2 hours.

1 lb Boneless rib eye, beef tenderloin tips or sirloin steak (Frozen and lightly thawed or quickly frozen until firm)
1/8 C +  2-1/2 TB Sugar
¼ C Soy sauce (Japanese or Korean-style preferred)
3 dashes Black pepper
1 Tb Toasted sesame seeds*
2 Tb Sesame oil
2 Tb Sake or Cooking wine
1 small Onion (or half large), cut into large peices
½ C Pear juice (I bought a 3-pack of boxed juice by Knudsen at Safeway) or 1 Kiwi, Fuji Apple or Asian Pear (Kiwi tenderizes the meat, but pear is more traditional and easier when using juice) or just use apple juice.
4 Garlic cloves, minced
5 Green onions, both white and green parts, chopped
Bugogi Dipping sauce (recipe below)

Romaine lettuce leaves, warm flour tortillas, moo shu pancakes to wrap meat in or serve with rice (It's very messy with lettuce, actually tasted really good with tortillas! And it's much more easy to eat.)

* To toast sesame seeds place them in a heavy, hot pan and gently toss until they start to brown.

Freezing the beef first helps you cut it into thin slices. After freezing, slightly defrost until firm but workable. Slice into to thin slices. Cutting across the grain is good. Pieces should end up about 3"x1".

Put the beef into a bowl and sprinkle 1/8 cup sugar over it. Mix well.   Let stand for about 20 minutes.

In a large bowl, mix soy sauce, 2-1/2 Tb sugar, black pepper, toasted sesame seeds, sesame oil, and sake. It should have a slightly salty, sweet taste.   If it's too salty, add more sugar.

Put the onion and pear juice (or seeded/cored fruit) into food processor or blender and process until liquid. Add to the soy sauce mixture.

Mix garlic and green onions in well with sugared meat.

Add the sauce mixture to the meat mixture and mix well. Refrigerate for at least two hours or overnight.

Cook in heavy skillet, stirring often until well done.

Bulgogi Dipping Sauce

This doesn't make as much as I thought - maybe enough for 2 people. Make 50-100% more.

3 Tb Canola oil
2 cloves Garlic, minced
2 tsp Toasted sesame seeds
2 tsp Scallions, minced
1 tsp Sriracha Chili Sauce
salt and pepper To taste

Combine all ingredients and mix well.