Bulgogi

1lb thinly sliced sirloin (freeze for an hour or two to make slicing easier- and slice against the grain)
1/4 of pear, chopped or 1 kiwi
1/4 C soy sauce
2T sesame oil
3 T brown (or white) sugar
1/4C chopped green or white onion
2T sesame seeds
2-4 cloves of garlic, minced
black pepper
1)Combine everything but beef, pour over beef in a dish or ziploc bag, marinate a few hours or overnight. (Not more than 24 hours or it tastes like soy, but I have frozen with fine results.)
2)For best results, grill on an outdoor grill, a couple minutes per side. (I find this difficult and use heavy duty foil on grill to prevent meat from falling through.) Can also cook in a skillet- cooks quickly. Discard uncooked sauce. (Tried in slow cooker, meat was kind of mushy. Might be okay if you only cooked it for a couple hours instead of 6 on low. Flavor was still great.)
3)serve with rice and roll meat and rice up in lettuce leaves. If preferred, you can add red pepper paste in the leaf or add red pepper powder to the sauce. (We don't.)
I usually triple this and use slightly less soy sauce, a whole pear, and a head of garlic. Usually served with a cucumber salad- thinly slice cucumber, place on a cookie sheet, sprinkle with salt and cover with plastic wrap. Let sit an hour or two. Pour off liquid, place in bowl with a dressing of about 1C apple cider vinegar, 1/2C sugar, and 1/2 C of water. Refrigerate a few hours for best results. And when I have time I make gamja jorim from this site http://www.maangchi.com/recipe/potato-side-dishes