Bulgogi (sliced beef marinated in traditional Korean sauce and grilled)

• 
• Bulgogi consists of sliced beef and vegetables marinated in traditional Korean sauce and grilled on a hot plate. It originated from maekjeok(Korean kebab), and thinly sliced meat has been used since the 1950s to shorten the marinating time and make the meat more tender. That was also the time when the gridiron was replaced with the hot plate as a cooking device. This change was made to allow people who could not afford to fill themselves up with expensive meat to enjoy their rice withbulgogi sauce.
• Ingredients
• Beef (Sirloin) 300g
  Sauce: Soy Sauce 36g (2Tbs), Sugar 12g (1Tbs), Honey 10g (½Tbs), Chopped Spring Onion 14g (1Tbs), Chopped Garlic 16g (1Tbs), Crushed Sesame Seeds 3g (½Tbs), Pepper 0.5g (1/5Tbs),
  Pear Juice 50g (from 100g of pear), Sesame Oil 13g (1Tbs)
  Onion 200g (one medium-sized)
  Lettuce 100g
• • Preparation
    
  • 1. Wipe away the blood and remove any excess fat and tendon from the beef. Slice the beef to 0.3cm-thickness and cut it into 5cm x 4cm pieces.
    2. Peel and wash the onion. Cut it into slices 0.5cm-wide (190g).
    3. Mix together the ingredients to make the sauce.
    4. Wash the lettuce in clean water.
    
    
  • Directions
    
  • 1. Pour the sauce over the beef slices and massage the meat. Marinate with the sliced onion for 30 minutes.
    2. Heat up a hot plate. Place the meat over a high heat, cook for 3 minutes, turn and cook for 5 more minutes over a medium heat.
    3. Serve with fresh lettuce.
  • You can marinate and cook the meat with other vegetables such as mushrooms and carrots.