Beef Bulgogi

Bulgogi is Korean BBQ. I love the stuff. I've tried to go vegetarian before but my will is weak and I ultimately revert to the carnivore I am.

Tonight I was craving bulgogi, much like the kind at the Tofu House on Convoy Street that my sister took me to. However, pressed for time, I knew I couldn't marinate the meat in advance, nor finish it on a cast iron plate under the broiler, so I just turned up the fire under the wok to the highest setting and let it crisp that way.

It is delicious. My chopsticks were licked clean after this meal. I eyeballed all my ingredients so don't hold my measurements here in stone.

This is the first time ever making bulgogi. I knew what flavours were supposed to be in it and I ran with what ingredients I had. I prefer to use skirt steak for all my stir fry recipes simply because the texture of the meat is nice and tender, full of flavour, and it cooks up nice and fast.

Jen's Wannabe Bulgogi

1/2 lb. skirt steak, sliced very thin across the grain
1 large yellow onion sliced very thin
1/4 cup soy sauce
3 tbsp sesame oil
juice of one lemon
6-7 grinds of black pepper
1 tsp sesame seeds
1 tsp red chili flake (add less if you're not into spice)
2 tbsp turbinado sugar

Mix everything EXCEPT the onions in a bowl or ziplock bag. Marinating everything for at least 30 mins to 3 hours is preferred, but if you're in a rush like me you can let it all soak while the onions cook. Sweat the onions with a pinch of salt over low heat until soft, about 10 minutes. Remove from wok. Crank up the stove to the hottest setting and add in the meat, with the marinade. Stir occasionally until the liquids reduce and eventually evaporate, leaving the meat and what's left of the sesame oil (there should be no more liquid from the marinade). Return onions to the wok and stir constantly until everything is nicely combined. Let stand for 1 minute over heat to crisp up the underside a bit, then turn off the heat, serve with fluffy white jasmine rice, and sigh happily.