Mrytle/Marlene asked for this on another thread. Took it from the LA Times many years ago.

Marinade
1/2 cup soy sauce (I like Kimlan)
1/2 cup mirin (sweet rice wine)
1/4 cup sake
1/4 cup sugar
1 1/2 tbsp sesame oil
1 tsp toasted sesame seeds
3 tblsp chopped garlic
3 green onions, chopped
1 (1/2 inch) piece ginger root, grated
1/2 tsp pepper
combine all of the above, and chill 2 hours

Beef

2 lbs thinly sliced rib eye (freeze 20 minutes for easier slicing)

Add meat to marinade in a zip-lok, and refrigerate for 3 to 4 hours

Drain meat, discard marinade. Place beef on a bulgogi grill pan. (You have one right?)
I use a grill pan, or skillet. Set pan over hot coals, or on the stove top over med high heat. Cook until meat is browned on both sides, and cooked through,3 to 10 minutes depending on thickness of slices. Note: I have also seen these scewered on soaked bamboo scewers, and grilled on the Q.

You can garnish with chopped green onion, and serve with Kirin, or Saphoro beer.

Jeff will like this, and so will you.
Maynard

Thanks, Maynard! Bulgogi sounds great and fun to make, too! And I love the fact that you can use ribeye, which is my favorite cut of beef And it also sounds simple enough to cook at home. I have all the ingredients right now, cept the ribeye. I drink a glass of sake each night with dinner, so I even have that in the house!

Bulgogi would also be a fun dish to make now that we can finally use our grill/BBQ again after the winter darkness. It's finally still light for a couple of hours after we get home from work.

I like Kimlan soy sauce, also. For some reason Kikkoman tastes a bit more bitter to me.

I'll practice up on Bulgogi and surprise Jeff the next time they visit. My grand nephew was disappointed this time because they didn't get to go swimming in the lake, like they do in the summer. The lake water temp is still in the 50s, so we have to wait a while. But that's okay, it will give me time to perfect Bulgogi.

Marlene

Marlene

I should have mentioned that the receipe also calls for a peeled and grated Asian Pear in the marinade. I have never used it, because I couldn't imagine what flavor nuance could possibly be added for the trouble. But that is out there. I like the scewer method on the grill. They present nicely, and seem to have added flavor. Glad we agree on the Kimlan soy sauce. Like yourself, I find Kikkoman to be bitter, and damn salty as well.

I've always used Kikkoman, but I will now try Kimlan. Thanks for the heads up.