For most of my friends, getting to eat bulgogi is a treat because they have to go out to a restaurant to eat the Korean marinated and grilled beef. For me, eating bulgogi is about the equivalent of eating meatloaf for my friends. It's boring because we ate it a lot when we were growing up. I know that Korean people always tell non-Koreans that they are wrong when they think that all Korean people eat is barbecue and kimchee, but for my family, it was true. We were in the midwest, and the ingredients for bulgogi and galbee were easier to find than say, fermented soybean paste.
So, since bulgogi seems to be such a treat for my friends, I have written up the "recipe" that my Mom and I use when we make it at home. I say "recipe" in quotes because everyone, of course, makes bulgogi and other Korean foods by taste. Make the marinade, take a taste, and adjust to your liking. It's the same nasic marinade we saw last year for Korean-marinated Flank Steak, but don't you dare call that bulgogi.Bulgogi (Korean marinated and grilled beef) - double, triple, or quadruple as needed.
Toss 1 lb. thinly sliced ribeye (either have the butcher do it for you, or go to a Korean grocery store, where they sell the meat already sliced) with 1 T. each of sugar and rice vinegar.
In a small bowl, combine 3 T. soy sauce, 1 T sugar, 1 T rice wine, 1 super finely minced garlic clove, ¼ t. super finely minced fresh ginger, 1 finely chopped green onion (including white parts), 2 t. sesame oil, a dash of pepper and 1 T. water.
Pour over sliced meat and let marinate for at least 1 hour. Overnight in the refrigerator is even better.
(** As a side note, I also throw in 1 regular onion in medium-thickness slices with the marinade and grill them along with the beef, but most people I know don't do that.)
Grill until brown on both sides, or put in single layer under broiler until brown.
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