Folks were asking for this, so here it is. Enjoy!
Bulgogi (Korean Barbequed Beef) Recipe
-2 lbs of thinly sliced beef (in an Asian store they will sell meet for bulgogi or sukiyaki; either of these will work). The key is that it must be very thinly sliced, and the meat should be a tender cut.
-1/2 cup soy sauce or organic tamari (for wheat-free version)
-1/4 cup sugar
-4 cloves of garlic crushed
-3-4 green onions chopped
-2 Tbsp sesame oil
-2 Tbsp sesame seeds (optional)
-1 head of lettuce (red leaf or green leaf)
-Combine the soy sauce, sugar, garlic, green onions, sesame oil, and sesame seeds. Mix well. It should be a fairly thick mixture. Taste for proper proportions. Soy sauces differ in taste and saltiness. You want there to be a balance of sweet/salty. If the mixture is too salty add more sugar, if too sweet at more soy sauce. It should also taste savory from the garlic/onions and nutty from the sesame oil.
-Poor mixture over the meat, separating the slices with a fork as you incorporate. The meat, if it has the right fat content, might become somewhat stringy. This is a good thing. Mix until the meat is fully saturated. Marinate for at least one hour and up to 3 hours (if you marinate for too long, the meat will actually begin to cook).
-Cook on high heat over the stove until well-browned and slightly firm (cooking time varies depending on the heat, meat thickness, etc.). You can also cook on a grill. If using an outdoor BBQ, cover the grill with foil and poke small holes in the foil with a chopstick. Lay meat directly on the foil and cook until caramelized and firm.
-Eat the meat with lettuce leaves, making a wrap from the leaves. You can also fill with rice and Doenjung (Korean soybean paste, very similar to Japanese miso).