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Bulgogi marinade

1 cup soy sauce (Japanese-style such as Kikkoman)
1 cup sugar
3-4 cloves garlic, minced
1 inch ginger root, minced
2 tablespoons Asian-style (toasted) sesame oil
1 bunch green onions, finely chopped
1/4 cup toasted sesame seeds

In a medium saucepan, combine soy sauce, sugar, garlic, and ginger,
and stir over low heat until sugar is dissolved. Remove from heat,
add remaining ingredients.

I've found that a tri-tip roast works very well for bulgogi (Korean
BBQ beef). I put the roast until it firms up a bit (but not frozen
solid) and slice thinly across the grain. Then I marinate in the
bulgogi sauce and grill. Most recipes I've seen for bulgogi say
that it is best to marinate overnight, but in my experience the
time it takes to get the charcoal fired up is plenty of time for
the meat to soak up the marinade.

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