Casey, I marinate this beef dish (bulgogi) twice. First I sprinkle sake on thinly sliced beef (sliced across the grain) and add plenty of thin onion slices. After at least 30 minutes, I mix and the following:
soy sauce, sesame oil, crushed sesame seeds, crushed garlic, honey, fresh ground pepper, fresh grated ginger (I use a microplane)
Sometimes I use less honey and chop up an Asian pear to add instead.
After mixing I add thinly sliced (the long way) green onions and sliced mushrooms shitake or portabella.. (shitake are chewier so better for this dish)
After cooking (on grill or in pan) I garnish with pine nuts.
We don't eat a lot of beef, but this meal is a great standby when guests come over.
What do your parents do with the beef bones? I love soup cooked with sliced beef bones. It takes me about three days to cook but it is great and simple.
We eat Chinese take out but not usually very often as I prefer to cook at home so I know what is in what we are eating.
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Whats for supper?
