Recipe | Korean Marinated Beef Stew - Bulgogi Jungol

    Ingredients

• 3 garlic cloves, minced
• 2 inch Fresh Ginger, minced
• 1 Asian pear
• ¼ Tbs. Ground black Pepper/I used instead red hot chili pepper powder{gochugaru}
• 1 tsp. sugar
• 1/3 cup Soy sauce
• 1 Tbs. Mirin(rice wine or sherry)
• 1 Tbs. Sesame oil
• 1 Tbs. Toasted sesame seeds
• 1 lb thinly sliced beef (sirloin or rib eye)-The best way to cut it is to freeze it.
• 30 minutes and up to 2 hrs in the fridge {I don't like to keep it over night because after even 30 minutes meat is pretty tender}.
• Cook over medium heat until meat is just nicely browned-You can grill it or pan stir fry it with 1 Tbs. Vegetable/or Canola oil.
• 5 cups Water
• 4-5 Shiitake Mushrooms/You can add Kelp(seaweed) too
• 2 scallions, chopped (or 1/4 onion)
• 1 Garlic Clove
• 1 inch Ginger, chopped
• 1 Carrot, roughly slicedThis recipe from www.sandraseasycooking.com