I love Bulgogi, the Korean beef bbq. The depth of flavor in this dish is insane, everything from the sesame oil to soy sauce adds to the flavor complex where you get a bit if heat followed by the sweet. The word Bulgogi literally means “fire meat” in Korean, and is traditionally made from slices of sirloin or other prime cuts of beef.
1 1/2 pounds beef top sirloin, thinly sliced
1 pound of mushrooms, sliced
1 tablespoon rice wine vinegar
1/2 cup soy sauce
2 tablespoons toasted sesame oil
1 tablespoon Sriracha sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons garlic, minced
1 large white onion, sliced
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
1 tablespoon ground red pepper
1/2 teaspoon ground white pepper
2 green onions, chopped
1 (12-ounce) bottle lemon-lime soda
Top with toasted sesame seeds and freshly sliced green onion.
Whisk together the marinade ingredients in a large covered dish and add the meat, allow it to marinade for 1 hour (preferably overnight) in the refrigerator.
Preheat your grill to medium-heat.
Remove the meat from the marinade and grill on each side for 3-5 minutes. Place the onion and mushrooms on a foil and allow to cook for 5 minutes, turning to ensure they do not burn.
Serve with rice, Gochuchang Paste (red pepper paste) and freshly diced cabbage for crunch.