Bulgogi

I found a recipe for a bulgogi sauce in a church or charity magazine. When I saw it I thought it might be good as a marinade or what I ended up doing with it which was putting it in a crock pot and making a pot roast.

I modified the recipe a little bit to strip it down to its essentials. And the recipe I based it off of seemed a little scared of spice so I reintroduced that.

Ingredients

• 2 T Oil
• 1 onions, sliced thin
• 1 apple
• 3 cloves of garlic or 3 t garlic powder
• 1 t minced ginger
• 1 T sesame oil
• 0.25 c sugar (white or brown)
• 0.5 t black pepper
• 1 t cayenne pepper (or similar red pepper)
• 0.5 c soy sauce

Procedure

1. Mix the ingredients together.

2. Give the flavors ample time to merge. I'd recommend a few hours, but if you are marinating or stewing something that time would count.

3. For a more authenitic experience use it as a marinade and then cook it down into a sauce with the meat. but it was really good marinading a pot roast or goulash and then served with white rice.