Bulgogi (Korean Bbq) Recipe

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   ["Slice steak into very thin strips, and then cut strips about 3 inches long.", "Place all remaining ingredients into a large bowl; stirring till sugar dissolves (using the greater amounts allows for more ""gravy sauce"").", "Add in steak; stir till steak is well coated.", "Cover and marinate at least 2 hrs (but preferably overnight), stirring now and then to separate and keep meat well coated in sauce.", "When ready to prepare, let steak and marinating sauce come to room temperature.", "Place into large skillet; cook in sauce for about 20 to 25 min.", "Meanwhile, steam rice.", "Serve steak and sauce over bed of steamed rice.", "NOTE: To get the authentic taste of this Korean dish, it's very important to use long-cooking rice.", "The secret to using this type of rice is to rinse the rice 3 or possibly 4 times before steaming.", "This allows the rice to ""stick"" together for chopstick usage.", "This recipe was taught to me by a dear Korean friend which I met in Colorado while stationed there with my military husband."]

* Per serving · 4 servings · Values may vary.

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