Not Quite Beef Bulgogi

Beef bulgogi is best known as the amazingly marinated steak that you get to cook up at Korean barbecue restaurants. While this is not exactly an authentic replica (no mirin, no asian pear, etc.), it creates a lot of the richer flavor you can expect from bulgogi.

Not Quite Beef Bulgogi
1/4 cup low-sodium soy sauce
2 tbsps. light brown sugar
1/2 tbsp. rice vinegar
1/2 tbsp. rice cooking wine - ideally the vinegar and wine should be 1 tbsp. mirin, but I never have any on hand
1/2 small to medium onion, roughly chopped
2 garlic cloves, pressed
3 scallions, roughly chopped
1/2 tsp. fresh ginger, peeled and minced
1 lb. beef sirloin1 tbsp. Asian sesame oil
1 tsp. sesame seeds


- Combine soy sauce, sugar, vinegar, wine, onion, garlic, and ginger in a bowl. Whisk together and let sit for 20 to 30 minutes.
- Clean and trim the sirloin. Add to marinade and let sit covered at least 1 hour in fridge.
- Take out of fridge about 20 min before cooking. Mix in sesame oil and seeds.
- Grill/barbecue meat as desired.