good korean beef bulgogi recipe?

[cedykeman1]

I've had some that are too sweet or too plain, need just the right recipe
Thanks for the recipe, but I'm not making Mongolian beef which is chinese, I'm making beef bulgogi-- a korean recipe

[theobromacrunch]

Bulgogi(Barbecued Beef)
Recipe Courtesy Hyungshin Song
Show: Cooking Live
Episode: Korean Tabletop Barbecue


2 pounds sirloin, sliced across the grain on the diagonal bias
3 cloves garlic, minced
3 scallions, chopped
1 onion, chopped
1/3 cup soy sauce
2 tablespoons sesame oil
2 teaspoons honey
Freshly ground black pepper
1/2 teaspoon sugar
1 tablespoon kochujang (Korean red pepper paste)
1/2 teaspoon sesame oil
1 head green leaf lettuce

With the back of a knife, pound each slice of beef lightly to tenderize it. In a bowl combine the remaining ingredients. The mixture should have thick consistency. Add the marinade to the meat and mix well with your hands, making sure each piece is coated. Cover with plastic and let sit for at least 1 hour.
Cook the beef in one layer on a tabletop hibachi. The meat should be well done, and the outside caramelized. In a bowl, combine sugar and kochujang. Pour sesame oil over the mixture. Serve the beef with green leaf lettuce and the kochujang mixture.

[Cister]

I worked with Koreans for 2 years. I love their food. This is one of the variations:

1/4 cup korean soy sauce
4 tablespoons brown sugar
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
3 medium garlic cloves (crushed)
3 green onions (chopped, including greens)
2 lbs sirloin
Dipping sauce
6 tablespoons korean soy sauce
2 tablespoons rice vinegar
1 teaspoon fresh ginger (grated)
2 teaspoons crushed toasted sesame seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon sweet paprika
1 pinch sugar
Directions
1 Mix ingredients (except meat) and set aside.
2 Slice sirloin paper thin against the grain of the meat (works best if meat is not completely thawed).
3 Marinade sirloin for 30 minute.
4 Mix ingredients for dipping sauce and refrigerate until ready for use.
5 Grill or pan fry, serve over rice with dipping sauce.

[Marianne B]

Here's one that my family loves. I have decreased the sugar as well:

Mongolian Beef
Beef
1 lb beef flank steak, trim all visible fat
1/4 cup cornstarch
1 tbs canola oil
2 green onions, sliced
Sauce
1/2 tsp fresh ginger, minced
1 tbs garlic clove, minced
1/2 cup soy sauce, low sodium
1/2 cup water
2 tbs dark brown sugar

Beef Preparation

* Slice the steak across the grain into 1/4" slices, then cut into bite sized pieces.
* Dredge with cornstarch and set aside on a paper towel to dry while you make the sauce.

Sauce

* Heat oil in a saucepan on low.
* Add ginger, garlic and soy sauce.
* Dissolve sugar in water, and add to sauce.
* Bring heat to medium and stir until sauce boils and thickens (2-3 minutes).
* Remove from heat and set aside.

Beef

* Heat oil in a skillet or wok over high heat.
* Add beef, and stir-fry 2-3 minutes.
* If desired, wipe excess oil from pan with the paper towels (use tongs to hold the paper towels).
* Continue cooking beef 2-3 minutes, stirring constantly.
* Add sauce, cook 1 minute.
* Add green onions, cook 1 more minute, and serve.