Bulgogi
Instructions
It is very important to freeze the meat first, this aids you in cutting the meat into thin slices. After freezing for about an hour, it should be firmer than raw but softer than when frozen solid, but workable.
Cut the meat into thin slices, as thin as possible - but watch your fingers!
Put the slices into the large mixing bowl and sprinkle sugar over it and mix with hands or chopsticks. Let it sit for about 20 minutes.
Meanwhile, prepare the marinade.
Place onion (1) and kiwi (1) into food processor or blender until liquid and pour into small bowl.
Mix soy sauce (1/4 c), sugar (2 or 3 T), black pepper (2 or 3 dashes), sesame oil (2 to 3 T), cooking wine (about 2 T), (optional - vinegar). 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 or chopsticks. It is important to mix thoroughly so the marinade is evenly distributed throughout the meat. Refrigerate for at least two hours or overnight.
