Most non-Koreans’ first introduction into Korean includes some type of Korean barbeque – the best known of which is bulgogi. Bulgogi or Korean barbeque is sirloin marinated in a sweet, and salty mixture of soy sauce, garlic, and ginger, then quickly grilled. It is often served with rice, kimchi, and other vegetables.

I decided to try my hand at my own bulgogi marinade. I wanted to create something delicious but with a less sodium and no MSG. I wanted to create something that I would feel perfectly safe serving to my 3 year old.

1 lb. bulgogi meat or very thin slices of ribeye
2 tbsp. dark soy sauce
1 tbsp. light soy sauce
4 tbsp. mirin
2 tbsp cooking sake
6 cloves garlic (quartered)
1 quarter size piece of ginger (chopped)
2 tbsp. sesame oil
3 tbsp. vegetable oil
1/8 tsp crushed black pepper
1 bunch of green onions (chopped into 2″ long pieces)

Tip: allow 2 hours for the meat to marinade.

Spread out meat on large plate or platter or place in a large bowl.

Prepare the marinade by mixing all wet ingredients in bowl. then add black pepper, garlic, and ginger, and green onions.

Pour marinade over beef and move to refrigerator to marinate.

Purchase bulgogi meat, or very thin slices of sirloin or prime beef. Bulgogi meat should be available in your local Korean market or Asian grocer.

Start by marinating the meat in the bulgogi marinade for 2 hours. Keep the marinated meat in a refrigerator.

Heat an iron skillet on medium or heat a grill to 400F. Cook each slice of meat for 1 minute on each side.

Serve with rice, kimchi, lettuce or fresh raw vegetables.