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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