BULGOGI

Ingredients:

1	kg	MONTEREY TENDERLOIN, cut into 3 inch thin strips
1	tbsp	sesame oil
2	tbsp	cooking oil

MARINADE:

1	pc	onion, sliced
1	pc	carrot, cut into strips
1	stalk	green onion, sliced 1 inch
1/2	cup	white sesame seeds, toasted
1/2	cup	Silver Swan soy sauce
1/4	cup	sesame oil
6	tbsp	brown sugar
8	cloves	garlic, crushed
1	pc	Korean pear, grated finely
1/2	tsp	pepper

Procedure:

In a large bowl, combine marinade ingredients. Mix well until sugar is dissolved.
Add meat and thoroughly mix to coat meat evenly. Cover and marinate for 1 hour or best overnight in the refrigerator. Drain meat and set aside marinade.
In a large pan, heat sesame oil and palm oil then brown meat. Add remaining marinade and cook for 3 to 5 minutes. Sprinkle with sesame seeds on top before serving.

Makes 8-10 servings.

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