Beef Bulgogi

Bulgogi tastes best when cooked over charcoal.  In the past I would convert my smoker because it is the only place I can use charcoal... until now.  A few months ago, I ordered a small 18-inch charcoal grill for doing bulgogi. It is a chore to convert the smoker to a grill. Then cooking bulgogi is messy and clean-up is time consuming.  This is the first time I have used this new grill.  I put a grill mat over it to help make clean-up easier.

Beef Bulgogi   

from Discovering Korean Cuisine recipes from the Best Korean Restaurants in Los Angeles

2 servings 

1 1/2 lbs. prime ribbed, thinly sliced

2 T. soy sauce

1/4 C. sugar

1 T. minced garlic

2 tsp.sesame oil

2 tsp. Mirin

2 tsp. water

Mix all ingredients, Add meat to make sure it’s evenly coated. I marinated it overnight and grilled over charcoal