Mother Bulgogi - Simple Marinade!

4.75 from 8 votes

Cut a piece of Ribeye Steak (or Tip Sirloin) into thin pieces. (Note: You can place in the freezer for 2.5-3 hours to make it easier to cut into thin slices). Wrap the thin slices in a few paper towels and pat it down. The paper towels will get rid of the excess liquid and residual blood from the meat.
Cut a small piece of Carrot (pinky-length) and julienne into thin pieces. Then Julienne ½ a whole Onion. Next, split 1 forearm-length piece of Spring Onion stalk in half. Then stack the layers and cut into small, finger-length pieces.
Note: If there are any other ingredients you would like to add to your Bulgogi (like mushrooms), feel free to julienne them and set aside for cooking. We'll move onto the marinade now.
Now, back to the meat slices. Peel off the paper towels. Set it aside for now.

Peel and core an apple. We'll use ½ of a whole apple - dice the half into smaller chunks to make it easy to blend. Same for the onion - peel it and dice ½ of a whole onion into smaller chunks.
Take out a blender. Place in diced apples (½ a whole), diced onions (½ a whole), Soy Sauce (¾ cup), Water (¾ cup), Sugar (⅓ cup), Minced Garlic (2 Tablespoons), Black Pepper (8-10 cracks). Then give it a good thorough blend.
Place the marinade through a sieve and into a bowl. The sieve will catch the foam. Give it a few minutes for the liquid in the foam to seep through into the bowl. The resulting liquid in the bowl may still have some foam on top - use a spoon to skim it off (you don't need to get everything off).
Now it's ready for use!

Place a small amount of vegetable oil into your frying pan. Once its hot, add in the spring onion pieces. Stir-fry that around for 15-20 seconds.
Then add in the onions and carrot slices. Stir-fry around for 15-20 seconds.
Use a pair of tongs (or chopsticks) to add the meat into the pan. Try to separate the pieces so that they don't clump together.
Then immediately add in 2 soup ladles of the Mother Marinade Sauce. (If it tastes bland, you can add an additional ½ soup ladle later).
Let it boil away in the marinade until the onions turn soft.
Once the onions are soft, the bulgogi is ready! Give it a final taste and plate :-)

Serve with rice - and place some salad greens on the side. Drizzle some of the residual broth over the rice. Bon Appetit!
For Sandwich: Sprinkle some shredded cheese over the bulgogi and let it melt. Toast your sandwich bread (we loved using Banh Mi Bread - so good!) Spread some Mayonnaise and Sriracha Sauce on the bread, then add-on the cheesy bulgogi, along with a small handful of lettuce and cilantro. Finish off with another drizzle of Sriracha. Bon Appetit ya'll!