Bulgogi Marinade - Meatless, too

By sidecars

Ingredients

• makes enough for 2lbs of meat
• 1/2 cup soy sauce (preferably Japanese, NOT the American Kikkoman)
• 3 Tablespoons sugar (white granulated)
• 3 Tablespoons apple, grated
• 2 scallions, thinly sliced
• 2 cloves of garlic, grated (same way as the apple)
• 4 Tablespoons sesame seeds, toasted
• 4 Tablespoons dark sesame oil
• 1 Tablespoon black pepper

Details

Servings 1
Adapted from forums.egullet.org

Preparation

Step 1

Mix everyhting together and add to meat, use right away or marinate a couple of hours.
I use this on any type of beef.
For ground beef use is it in bibimbap, or try wrapping it in lettuce leaves with either rice or julienned veggies such as cucmber or daikon, don't forget to add a dollop of kojuchang to the leaf as well.

If you can buy strips of meat already cut that is fine (the last time I was in the US I noticed a stirfry cut in the meat department), you can also cut your own.
If you have access to an Asian market that sells meat, look for the thinly (paper thin) cut slices. This is what I usually use.
It is also great on steaks, but my favorite is with short ribs or the ribs (I don't know what they are called in English) that are about 6 inches long, 1/2 an inch thick and have 3 half circle shaped bones. I always had a hard time finding them in Cleveland, but every store in Hawaii sells them.
These cuts are especially good on a grill, and I would definitely marinate them a couple of hours.
Enjoy!