Bulgogi
Photo: brappy! (a flickr user), CC BY-SA 2.0
Bulgogi is a Korean dish of thinly sliced beef marinated in soy sauce, sugar, sesame oil, and garlic, then cooked quickly over high heat. The slicing matters most: paper-thin beef soaks up the marinade fast and cooks in minutes. A night in the fridge deepens the flavor, and the sweet, savory juices that collect in the pan are meant to be spooned over steamed rice.
Instructions
Slice the beef as thinly as you can. Thin-sliced beef sold for bulgogi in some grocery stores works best.
Put the beef, green onions, and the mushrooms and onion if you are using them into a big bowl. Add the soy sauce, sugar, sesame oil, pepper, garlic, and mirin if using. Keep the soy sauce and sugar in equal amounts, then mix well so every slice is coated.
Let the beef marinate for at least 30 minutes. For the best flavor and the most tender meat, cover the bowl and refrigerate it overnight. If you do this a day ahead, reduce the soy sauce a little.
Heat a grill, a shallow tabletop pan, or an ordinary frying pan over medium-high heat. Cook the beef and vegetables until the meat is browned and cooked through.
Serve with rice, and spoon the juices from the beef and vegetables over the rice.
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