I found this recipe for bulgogi in the newspaper the other day, and despite the fact that I couldn't locate any accompanying kim chee, thought it turned out remarkably well. And it was super-duper easy. I did end up making more marinade, as I thought it looked a bit skimpy, so next time I would probably just double it right from the start.
I would also tweak a couple of other things next time - a little more heat, maybe thicken the sauce a bit - but generally give this recipe a big thumbs up.
750 gm rib eye steak
1/4 cup soy sauce
1 1/2 tsp sesame oil
1 1/2 tsp chili oil
2 tbsp brown sugar
6 cloves garlic, minced
1 tbsp grated fresh ginger
2 medium red onions, halved and cut into 1 inch wedges
1 green pepper, cut into 1/2 inch slices
4 tsp vegetable oil
Freeze the beef for 20 minutes, slice across the grain into 1/8 inch thick strips.
Whisk together the sauce ingredients. (I couldn't find chili oil so doubled the sesame oil and added a tsp or so of Chinese chili paste instead). Toss the onions and pepper with half the marinade. In a separate bowl, marinate the beef with the remaining sauce, for at least 15 minutes.
Heat 2 tsp vegetable oil in large saucepan over medium-high heat. Cook the onions and pepper until softened and nicely charred, ~ 5 minutes. Remove to a bowl or something.
Heat another 2 tsp oil over high heat. Add half the meat, turning often until browned, ~ 2 minutes. Remove and cook the rest of the meat. Return the first batch, the onions and pepper, and any accumulated juices to the saucepan and cook, tossing, until heated through.
The recipe in the paper called for this to be served rolled up in lettuce leaves, but I served it over big round Asian noodles and it was yummy.
The house still smells insanely awesome.