Jason's Korean BBQ (Bul Gogi)
|2 lbs. - Thinly sliced meat (any kind of beef)|
|1-2 - Pear(s) peeled, cored, and minced (or juice)|
|2 tbs. - Apple Cider Vinegar|
|2 tbs. - Honey|
|2 tbs. - Brown sugar|
|3/4 cup - Green onions, thinly sliced|
|2 tbs. - Cooking wine or rice wine|
|4 tbs. - Soy sauce|
|1/4 tsp. - Black pepper|
|1/2 tsp. - MSG (optional, if you’re paranoid)|
|1/2 tsp. - Salt|
|1/2 tsp. - Ginger powder (I prefer 1 Chunk of fresh ginger root)|
|3-6 - Cloves garlic, minced|
|1 tbs. - Toasted sesame seed|
|1 tbs. - Toasted sesame seed oil (must be toasted)|
This is Jason's take on Korean BBQ. You can buy any meat or cut of steak. Just slice it into thin strips so the marinade will dominate it. I use a little food processor to mince garlic cloves and ginger root. Combine this with pear juice (or pears, also minced). Combine with remaining ingredients (except sesame seed, add just before cooking), mix thoroughly.
Marinate the strips of meat for at least 2 hours or overnight (before cooking). This is key. If you skip the marination time, the meat will not be penetrated. Broil over hot coals or broil in the oven. I prefer an iron skillet.
Steak, chicken or pork can also be used. Serve with fried or plain rice.