SOY GARLIC BEEF OVER RICE (BULGOGI DUPBAP) FROM ROBIN HA

Bulgogi means fire meat. Thinly sliced beef chuck steak is most often used in this dish, but you can also use chicken or pork. Traditionally, Asian pear is used in the marinade to make the meat tender and sweet. Ha substitutes kiwi, which is easier to find at most grocery stores and tenderizes the meat more quickly than Asian pear. You can find thinly sliced, frozen beef for bulgogi at Korean grocery stores. To make the marinade Peel the yellow onion, garlic, ginger and kiwi. Chop the kiwi and half of the onion into chunky pieces. Blend the chopped onion and kiwi with the garlic, ginger, soy sauce, sugar, 1 tablespoon of the sesame oil and the pepper.

Put a layer of beef in a rectangular container and cover it with a generous amount of marinade. Repeat until there’s no more beef and marinade left. Cover the container with a lid or plastic wrap and refrigerate for 3 hours. To make the bulgogi Cut the remaining half of the onion into thin slices and cut the green onions into 3-inch pieces. Cut the shitake mushroom caps into thin slices.

Heat a pan over high heat with 1 tablespoon of sesame oil and sauté the beef for a minute, then add the yellow onions, green onions, and shitake mushrooms and sauté for a few more minutes, until all the ingredients are cooked.

Serve over freshly cooked rice and sprinkle toasted sesame seeds and thinly sliced green onions on top for garnish. Serves: 4 Per serving: 759 calories (percent of calories from fat, 39), 41 grams protein, 72 grams carbohydrates, 3 grams fiber, 32 grams fat (11 grams saturated), 104 milligrams cholesterol, 1,379 milligrams sodium. Adapted from “Cook Korean!” by Robin Ha (Ten Speed Press, $19.99).