Japchae-Bap with Bulgogi Recipe by Laura

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Ingredients

2 lbs beefâany boneless cut that you have frozen will work; I used skirt steak
5 cloves garlic, crushed
2 T toasted sesame seed oil
2-4 T sugar (this will depend on the sweetness of your pear)
1-2 T vegetable oil
1-2 T Korean soy sauce or Chinese light soy sauce
1 cup shredded carrots
20 shitake mushrooms, stems removed and thinly sliced
1 lb Maruba Santoh leaves (substitute with baby spinach if need be)
3 scallions, green ends thinly sliced and white ends sliced into 1 inch long pieces, separated
1 sweet bell pepper, thinly sliced
cucumber, peeled, seeded, and thinly sliced into sticks