Korean BBQ recipe

I swear, everytime I make this, people go insane. I wish I could take credit for it, but a little, old Korean lady gave the recipe to me years ago.

I actually had all of these recipes on this blog but when I searched for it, I couldn't find it. So after a recent Periscope convo, I thought I'd put it up again for the folks who want to make it!

It's basically the recipe for bulgogi (bull-go-gee)--a Korean favorite. I just call it Korean BBQ to avoid any kind of awkwardness.

1 1/2 pounds beef tenderloin
4 T soy sauce
3 T sugar
5 T green onion or leek
1 T minced garlic
2 T sesame oil
2 T toasted, crushed sesame seed (optional)
2 T rice wine or cooking sherry (optional)
1/4 teaspoon black pepper

Slice the tenderloin in tiny shreds. (You can freeze it for a while and then it cuts better.) Mix thoroughly with all the ingredients listed above. Let marinate for a while (up to a day if you'd like, but sometimes I've done it for 30 minutes.)

Broil the beef mixture over a charcoal fire or pan fry quickly until browned.

**Also, you don't have to use beef tenderloin, but if you use a tougher meat, tenderize it with a mallet or something.** You can also go to the Korean market on Glenstone or Campbell and ask for "kalbi"--basically short ribs. That way you don't have to do any cutting.