These is loosely adapted from my mother’s bulgogi recipe–I’m not sure how she came up with it, whether from a recipe a friend gave her while we lived in Seoul or if her own interpretation from eating the real thing, but I’ve been using it as a beef marinade ever since and broke it out on skirt steak for these.
1 half pound or more skirt steak (I like grassfed/organic)
5 cloves garlic, minced
1 inch ginger, grated
1/4 C whiskey
1/2 C soy sauce
3 T toasted sesame oil
1 T red pepper flakes
Mix marinade ingredients together with a whisk. Cut the skirt steak into 1/4 inch slices, and mix together. Marinate at least 1 hour at room temp or up to 2-3 days in the refrigerator.
Make some white rice, feel free to add one of those great Japanese seasoning packets with beans and cut your nori/seaweed.
In a skillet or wok, add some sesame oil and pan-fry the beef. Assemble and top with some sesame seeds and some gochujang (Korean hot sauce).