Beazell's Cook Book

Cajun Bulgogi by Ricky Prado

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As most of you know is a Korean barbeque so here's my Cajun take on it:
 
6 garlic cloves, minced fine
1/2" ginger, minced fine
1 Tbsp. rice wine vinegar
1 Tbsp. sesame oil
1 Tbsp. Steen's cane syrup
1 tsp salt
Beazell's Cajun seasoning to taste
2 Tbsp. tomato paste (didn't have red bean paste)
splash liquid smoke

Combine the above ingredients into a 1 gallon plastic bag and then add:
 
1 lb thinly sliced beef (I think I used Eye Round this time)
 
Marinate for 2 hours, squishing as frequently as you are able.
 
Grill for 12 or so minutes or until you get the color you want - the cane syrup and tomato paste caramelizes it. Garnish with lengthwise cut green onions. Add Siracha to the marinade if you like heat and Bon Apetit!

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