<p>Using prunes in bulgogi marinade in place of most of the sugar boosts the savory flavor of the meat.</p>
<p>Using prunes in bulgogi marinade in place of most of the sugar boosts the savory flavor of the meat.</p>
Ingredients

Bulgogi Marinade

    600 g / 1 1/4 lb rib-eye steaks (2-3 pieces), cut crosswise into 1/4-inch slices

    130 g / 1 cup coarsely chopped yellow onion

    4 garlic cloves, peeled and halved

    1 teaspoon black pepper

    2 teaspoons sugar (optional)

    15 ml / 1 tablespoon Prune Juice Concentrate

    50 g / 1/3 cup Prune Bits

    75 ml / 1/3 cup soy sauce

    30 ml / 2 tablespoons toasted sesame oil

For Serving

    4 romaine lettuce hearts, leaves separated

    1 cucumber, thinly sliced

    1 green onion, thinly sliced at an angle

    Cooked rice (optional)

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Instructions

    In a bowl large enough to fit the meat, mix together the onion, garlic, pepper, sugar, prune juice concentrate, prune bits, soy sauce and oil. Stir together to produce a thick marinade (the prune bits will eventually dissolve). Add the meat, coat in the marinade, cover and refrigerate at least 1 hour or overnight. Before cooking, bring to room temperature.

    Heat a cast-iron grill pan over high heat. (Alternatively, heat 1 tablespoon oil in a large pan over high heat.) In batches, pull the meat out of the marinade and grill until charred on the outside, about a minute each side. (Alternatively, saute the meat in the pan.) Transfer to a serving platter.

    To eat, take one lettuce leaf, place some meat and cucumber on it, and roll together. Alternatively, serve as a rice bowl.

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