Authentic Korean Bulgogi

Ingredients

• 1/2 pound sbeef top sirloin, thinly slice d
• cup pear juice
• tablespoon swhite cooking wine
• teaspoon ground black pepper
• 1/4 cup soy sauce
• tablespoon sAsian (toasted) sesame oil
• tablespoon schopped green onion
• tablespoon white sugar
• tablespoon minced garlic
• tablespoon sesame seeds
• ounce sfresh mushrooms, halved (Optional)
• 1/2 onion, chopped (Optional)

Instructions

1. Place beef in a large glass or ceramic bowl. Add pear juice, cooking wine, and black pepper; stir to coat. Marinate for 30 minutes. Add soy sauce, sesame oil, green onion, sugar, garlic, and sesame seeds. Cover the bowl with plastic wrap; marinate in the refrigerator, 2 hours to overnight.
2. Preheat an outdoor grill for medium high heat.
3. Remove beef from marinade; shake off excess. Discard marinade. Place a sheet of aluminum foil on the preheated grill. Lay beef slices in a single layer on the foil. Place mushrooms and onion on another part of the foil.
4. Cook on the preheated grill until beef evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.

Tips

Substitute 2 shredded fresh pears for the pear juice, if desired. For better flavor, you can soak beef in cold water for a couple of hours, changing the water occasionally. You can serve bulgogi with a handful of Korean sweet potato noodles. And, if you prefer pan-frying the beef, you can add 1/2 cup beef broth to make a sauce for rice.