Bulgogi

Before cooking, defrost bulgogi for 24 hours in refrigerator.

For stove top: In a sauté pan on medium heat, add bulgogi and cook until the meat starts to caramelize and brown. Stir occasionally. Thinly sliced meat cooks very quickly, so be careful not to overcook.

To serve: Enjoy bulgogi on top of rice or with Korean banchan for that ultimate experience.