Beef Bulgogi

Ingredients

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Kotterin Mirin

  Kikkoman

  2 tablespoon or 200g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Plums

  Canned, purple, water pack, solids and liquids

  ¹⁄₁₆ cup, pitted or 16g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  1 lb or 454g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  6 cloves, minced or 18g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Canola oil

  2 tbsp or 28g

Directions

1. Combine soy sauce, mirin, sugar, plum extract, sesame oil and sesame seeds in a mixing bowl.
2. Add beef, half of the onion, garlic, and long strip green onions. Mix well with your hand and marinate for 30 minutes to over night in a refrigerator.
3. Heat a large skillet over high heat, add 1 1/2 tbsp cooking oil and swirl to coat. Add marinated beef and cook until beef is fully cooked about 7 to 9 minutes. Stir occasionally. Remove from heat.
4. You can serve this bulgogi right away on a serving plate, but if you want to be a little bit fancy, go ahead and bring a small cast iron pan and heat over medium high heat. add 1/2 tbsp of remaining oil and the rest of the sliced onion. Place bulgogi right on top of the onion and garnish with sesame seeds, sesame oil and the green onion that we chopped earlier.
5. Serve with warm cooked rice, kimchi and lettuce wrap if you desire! Enjoy!
6. (source: https://seonkyounglongest.com/bulgogi/print/27029/)