Tried a new beef bulgogi recipe

Bulgogi from Koreatown

Marinade

1 C. soy sauce

1 lar. onion, grated

1/4 C. sugar

2 Tbs. Mirin

8 cloves garlic, minced

1 Tbs.  sesame oil

2 Tbs. black pepper

2 pounds.  rib eye or sirloin, very thin sliced

4 scallions sliced into 1-inch batons

1 Tbs. sesame seeds

vegetable oil, as needed

For serving

4 C. hot cooked rice

1 head red leaf lettuce leaves, washed, separated and dried

5 to 19 perilla leaves (optional) or shiso or sesame leaves

1 C. Napa Cabbage Kimchi or other kimchi of your choice

1 C. Ssamjang

1. Combine marinade ingredients  and if possible, let ingredients meld over night in refrigerator. Add beef, scallions, and sesame seeds in zip lock bag removing air from bag and marinate 4 to to 24 hours

2.  (A) Remove and pat dry.   Heat cast iron or grill pan over high heat until smoking hot. Wipe pan with oil.  Working in batches, cook meat until cooked through, about 5 minutes, turning frequently until meat begins to caramelize. OR

(B) Grill: line grill grates with foil, Heat on high. grill, uncovered until cooked through, about 5 minutes until meat begins to caramelize.

Serve with lettuce or perilla, Kimchi, Ssamjang.  Layer rice in lettuce or perilla leaves, kimchi, bulgogi and top with a dab of ssamjang.

Ssanjang

5 T. doejang  (fermented bean paste)

3 1/2 T. gochjang

2 cl. garlic, minced

1 T. sliced scallions

1 T. minced onions

1 T. sesame seeds

1 1/2 T. Korean rice or corn syrup

2 T. walnuts, coarsely chopped