Ingredients
Galbi / bulgogi marinade – I’m marinating the flap meat for 24 hours and bulgogi for 2 hours before eating and freezing the rest.
For a total of 6 lbs of flap meat + shabu new york loin:
2 apple sauce packets or 1 whole apple or pear
1.5 cups of soy sauce
2 medium onions
1.5 cups of water
3/4 cups of mirin
1/3 cup of sesame oil
3/4 cup of brown sugar
5 tbsp of honey
2 tsp of minced ginger
6 tbsp of minced garlic
4 scallion stalks, chopped
2 tsp of sesame seeds (optional)
For flap meat – 1/4 of kiwi to tenderize the meat
Directions
1. Blend all marinade ingredients in a blender.
2. Add a layer of meat to a container and evenly pour over the marinade. Repeat this step until all of your meat is completely covered in the marinade. (You can blend the scallions with the rest of the marinade ingredients or chop and top them like I did. Make sure to add 1/4 of a green kiwi to help tenderize the skirt steak of flap meat.)
3. For bulgogi, you only need to marinate for 1-2 hours as it is a thinly cut beef. For glabi / skirt steak / flap meat, for best results, marinate for 24 hours in the fridge. Or a minimum of 6-8 hours.
