In general, bulgogi is made from rib-eye sirloin, tenderloin or strip loin. The thinner the meat, the better the marination. To thinly slice the
meat, leave it in a freezer for 30 minutes and slice in the opposite direction of the grain using a sharp blade. Add fruits such as pears or apples to the marinade sauce to make the meat more tender. Skewer the marinated meat and vegetables to make ‘sanjeok’. Alternate the meat with green onions and mushrooms for a more beautiful color and better taste. Although it is common in Korean homes to cook bulgogi, neobiani (grilled marinated beef slices) and galbi-gui(grilled beef short ribs) in a frying pan, ovens may be used in places where ovens are more common. Grilling on a direct flame results in a better taste, due to the smoke; however, it is recommended to barbeque on
a charcoal fire outside, not inside.