Korean Beef Bulgogi

I didn’t have gochuang so I used sriracha instead maybe it changed a lot the taste but for some reason it tasted peppery when I didn’t put any and something was just off.

Added laksa paste (crushed ginger garlic chilli and lemongrass ) Added shiitake Used olive oil.

Oh wow, this was so good. Too spicy for the kids but my husband and I loved it! I put the sliced beef in the sauce and stuck it in the freezer for about a month before cooking it today. I added a little extra water in the pan so there'd be a little sauce for the rice. Added Brussels sprouts, too, which went well. Will def make this again!

Very nice rendition of bulgogi, be sure to cut your meat up more while cooking so it's in easy to eat chunks. Also be aware that the marinade will be cooked out, so if you want to have enough to cover your rice or noodles, make a little extra that hasn't touched raw meat to use.