Bulgogi

I do use maple syrup (not the Aunt Jemima variety) as the sweet component for my bulgogi marinade. I’m not sure if it makes a huge difference, but at least it incorporates more readily than granulated sugar. It’s also not as sweet as white sugar, but offers a little more sweetness than brown sugar. The following batch is enough for about a 1 1/2 pounds of meat. You can adjust the ingredients according to your taste. If you like it sweeter, add more syrup, if you want it a little saltier, add a little more soy sauce or salt.

BULGOGI

1/4 cup soy sauce
1/4 cup maple syrup
1/8 cup sesame oil
1 to 2 green onion stalks, sliced thin
4-5 cloves of fresh garlic, minced (or about 2 teaspoons garlic powder)
1″ piece of fresh ginger, minced
About 1/8 teaspoon black pepper (optional)
1 tablespoon toasted sesame seeds

1 to 1 1/2 pounds organic 100% grass fed prime ribeye, sliced thin

Mix the first seven ingredients. Add to sliced beef and marinade for at least an hour. If you don’t have access to a grill, you can use a broiler pan with similar results. Broil on high (about 6-inches from heat) for about 5 minutes. Keep an eye it because it cooks quickly. Toss the meat around and broil for another few minutes. Serve immediately!