Bulgogi (Korean Beef Stir-fry)

NOTE: It is very important to freeze the meat first, this aids you in cutting the meat into thin slices. After freezing, slightly defrost in the microwave, make sure the meat is still frozen, but workable.

Cut the meat into thin slices, as thin as possible. Put the slices into the large mixing bowl and sprinkle sugar over it, use your hands to mix. Let it sit for about 20 minutes.

Meanwhile, prepare the marinade. Place onion and kiwi into food processor or blender until liquid and pour into small bowl.

Mix soy sauce, sugar, black pepper, sesame oil, cooking wine, and vinegar (optional). After mixing, taste it. You want to have a slightly salty, sweet taste. If it's too salty, add a bit more sugar.

Chop garlic into small pieces (or use garlic press), cut green onion into 2 to 3 inch pieces and put into sugar/meat mixture. Pour both sauces into the garlic/onion meat mixture and mix well, using hands. It is important to mix thoroughly so the marinade is evenly distributed throughout the meat. Refrigerate for at least three hours or overnight.

Stir-fry in frying pan or wok until the meat is cooked thoroughly and serve with sticky rice. Korean people eat this dish with red leaf lettuce filled with rice and meat. May also be served with Korean spicy pepper paste, Korean bean paste, sesame oil mixed with salt, sliced garlic and raw green onions. These are usually placed in the lettuce leaf along with the rice and beef.