Bulgogi Beef

(serves 10 people; recipe can easily be doubled or halved)
Ingredients:

2 lbs beef chuck or rump roast (I used sirloin, but any cut of meat should work. Try to get a piece of beef without too many fat or cartilage veins in it)
½ cup soy sauce
½ cup water
5 green onions, chopped into 2 inch pieces
¼ cup vegetable oil
½ cup sugar (or more depending on how sweet you like it)
7 garlic cloves
1 onion, thinly sliced

Method:
1. Cut the beef into thin slices with a kitchen knife, as thin as you can (don't worry if it's not perfect, it'll still taste good)

2. Crush garlic cloves with side of a knife to remove skin. Chop each clove into small pieces and then mush the garlic against the cutting board with the side of a kitchen knife until it looks more translucent then before (or, use a garlic press!). This helps release flavor from the garlic in order to season the meat. Don't worry about having garlicky smelling hands, it's part of the fun!

3. Combine the oil, sugar, water, soy sauce, and minced/smashed garlic, sliced green onion and sliced regular onion with the sliced meat in a bowl. Mix to coat meat. Marinate for 2-3 hours or even overnight.
4. After marinating the meat, heat a pan to high. Put all of the beef and marinade into the pan and cook quickly. Remove the meat and marinade from the pan immediately after meat is done. Enjoy with rice and pickled vegetables or kimchee.
*Tip on cooking rice: Wash and drain the rice under cold water 3 times, for deliciously moist rice.