Korean Bulgogi, Easy Recipe

Have the butcher make paper-thin cross-cut slices of ribeye; or partially freeze it and slice it yourself; or go to a Korean grocery store, where they sell "bulgogi meat" already sliced.

In a small bowl, combine soy sauce, bone broth or water, maple syrup, garlic, ginger, green onion (including white parts), and sesame oil.

Pour the seasoning marinade over sliced meat and sliced onions. Give the beef and onions a gentle stir to make sure all of the beef is coated with the marinade. Let the beef and onions marinate for at least 1 hour. Overnight in the refrigerator is even better.

Grill marinated bulgogi over medium high flame until brown on both sides, or in single layer in a cast iron skillet until browned and beginning to caramelize. The onions will char and wilt and caramelize into fucking fantastic-ness.