KOREAN BULGOGI RECIPE

Filling:

MARINADE:

•   3 garlic cloves 
•   1 square inch piece fresh ginger, peeled and minced 
•   2 Kiwi fruit
•   1/2 bunch cilantro leaves
•   8  scallions, minced 
•   Salt and pepper 
•   2 Tablespoons sugar 
•   1/4  cup Tamari® Soy Sauce
•   1 Tablespoon Sriracha® chile sauce 
•   3 Tablespoons sesame oil
•   1 Tablespoon sesame seeds pan toasted**

MEAT: 

• 2 pounds rib-eye steak, chicken tenderloins or breast,  pork loin, or lamb loin.  Meat should
    be sliced no thicker than 1/4 inch.
• 2 tablespoons peanut oil brushed on meat just before grilling.

INSTRUCTIONS:
 
  1.  In a food processor, add the marinade ingredients and process until all ingredients are
  processed to a reasonably uniform size. Place the marinade in a large Ziplock® bag and add
  the thin slices of meat.  Marinate for 4 hours or better overnight.

GRILL OR FRY THE MEAT

•   Remove the meat from the marinade and drain well.
•   Brush the meat with peanut oil and grill on a hot charcoal or gas grill.
•   You can fry the meat in a skillet,  but only fry a few pieces at a time or the meat will not
     brown and will steam or boil. (Not good)

HOW TO EAT

1.  Place the grilled meat on some flat bread,  I like tortillas,  add some greens,  cucumber,  Kim Chee,
      grape tomatoes,  bean sprouts, caramelized onions or even shaved carrots.  Roll up and enjoy.

**You can toast the sesame seeds in a small skillet.  No need for oil,  but keep your eye on them so
    they won't burn.  You can also buy them toasted in good supermarket Asian food sections.  If you
    store toasted or un-toasted sesame seeds,  do it in a glass container in the refrigerator.  The seeds
    are very oily and prone to getting rancid.

    Serves 4-6