- 1 cup brown sugar, packed
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup mirin (rice wine)
- 1 small onion, peeled and finely grated
- 1 small Asian pear, peeled and finely grated (I went with a Xinjian fragrant pear)
- 4 tablespoons minced garlic
- 2 tablespoons dark sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
Rub the brown sugar over all the meat, and let it sit for 10 mins or until they hit room temp. While your Galbi dudes are taking a time-out, whisk the rest of the ingredients in a bowl. Split the meat into two gallon-sized ziplock bags and pour half the marinade into each. Mix it up a bit, and drop those future taste bombs in the fridge for four hours.
I suggest spending this intermediary time drinking rice wine and listing to traditional Korean music. But it's your world, bro.
At the four hour mark, crank the egg to 300 - 400 degrees. I served my Bulgalgi with grilled baby bok choi and Ja Mushrooms seasoned in salt, pepper and fennel seed powder, plus some olive oil and lemon. Get these on first, as they'll take longer.
Then drop those bulgali on the grill directly above the coals, 4 minutes per side