for about 3-4lbs of meat (easily doubled)

1/2 cup soy
1/2 cup white sugar
1/2 cup water
1/4 cup sesame oil
1/4 cup sake
2 T minced garlic (or more if you like it more garlicky)
1/4 green onions finely chopped
sesame seeds
black pepper

Mix all the marinade ingredients together. Have a clean storage container ready and dip each slice of bulgogi into the marinade and place into your storage container. Continue until you are done with all the beef.

There are two fry pan methods of cooking the beef - one that gives you lots of extra liquid (which husband LOVES) and one that gives you no liquid and just a really flavorful beef (which is what I love.) The liquid saucy version means that you have to cook the beef in a cold fry pan. Put the beef in a fry pan and then turn on the heat and cook it over medium heat until done.

The non-saucy, more caramelized version means that you start the beef in a HOT fry pan. Heat up your fry pan and then place the slices in there and cook over medium high heat, quickly until it is all cooked through.