RECIPE FOR KOREAN BULGOGI
Use 1 asian pear, peeled, and cored. Add to blender with one medium onion, 4 cloves of
garlic, 1/4 cup of soya sauce, 3 tablespoons of sesame oil, 2 tablespoons of cooking wine (preferably rice wine
like saki, or use sherry), 3 tablespoons of sugar (you can substitute any sweetener like honey or artificial
sweetener), 1 tablespoon of chili oil, 1 tablespoon of vinegar (prefer asian vinegar). You could also use
regular pears or pear juice. Blend until smooth and use as a marinade.
Use good quality steak and slice about 1/4 inch thick (6mm) or less. Put steak in freezer for
about an hour to make it easier to slice. Add meat to marinade, cover and refrigerate over night.
Cook steak in batches and cook until browned. Keep meat warm. Serve with lettuce leaves
and rice to make parcels
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