sliced beef and bulgogi
i bought what looked like shabu-shabu sliced beef from an asian store, which i like to throw into instant ramen, but the stuff i got is pretty tough, and not well suited for that. so, i thought it would suit bulgogi, as the recipes i've found call for marinating the beef with something acidic.
how long can you marinate the beef for? it's a large pack, and i was thinking of marinating all, and cooking portions over the next few days.
also, does anyone have a good, authentic recipe for bulgogi? the best bulgolgi i've had was made by a korean friend of my mom's from seoul, and it would be great if i could recreate that.