My sweet Korean friend Jiyoung taught me how to make Bulgogi. However, she cooks according to feel and was unable to give me exact measurements on the ingredients. She goes heavy on the soy sauce, light on the sesame oil, sesame seed and red pepper. You just have to experiment to find a taste you love.
Beef (roast, sirloin, etc)
- Green, red, yellow pepper
- Carrots (matchstick)
Soy sauce (from an Asian store, not any of the American junk)
Red pepper powder (also from an Asian store)
Garlic (at least 4 cloves)
Romaine lettuce leaves
Slice the beef into bite size strips and place in a large bowl. Add vegetables and seasonings (to taste) and mix thoroughly. In a large saucepan (or two) cook until meat is done. Do NOT drain the juices. As the meat cooks the juices will be absorbed. If you drain the juices, you will lose the delicious flavors. Serve with rice on a lettuce leaf and enjoy!