Bulgogi
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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
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- 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
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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.