After living in Korea for two years, I love Korean food including kimchi! I marinated the meat overnight and cooked it on my George Foreman grill and served it over rice. I didn't have a carrot but I wish I did, many Korean restaurants add a carrot and it adds color and texture. I omitted the salt and MSG, you don't need it. I used low sodium soy and Splenda 1/2 and 1/2 sugar (half sugar and half Splenda). The key to Bulgogi is marinating overnight and if you freeze your meat for 30 minutes prior to slice, it is easier to get thin slices. I will definitely make this again! It is a fabulous recipe.
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After living in Korea for two years, I love Korean food including kimchi! I marinated the...