I was challenged to make something I’d never tried before and I took a stab at making Bulgogi, a spicy Korean dish that is marinaded in a sweet and spicy marinade and then either grilled or pan seared.
To make the dish I had to learn about new ingredients. I bought gouchujang, a Korean chili paste, online and was able to find rice wine (mirin) and asian pears at my local grocery store. All three were critical to the marinade. The blended flavor in the marinade is incredible and it added just the right combination of heat and tang to this dish. I used a grill top this first time, but next time I plan on cooking it outside on the grill. I’m sure it’ll be even better.
Beef Bulgogi
4-6 servings
Ingredients
2 lb Rib Eye
3 Scallions, sliced
1 sm Carrot, thinly sliced
1 sm Onion, thinly sliced
1 tbl Sesame Seeds
Marinade
6 tbl Soy Sauce
2 tbl Brown sugar
1 tbl Honey
2 tbl Rice Wine (mirin)
1 tbl Gochujang
1 tbl Garlic, minced
1 tbl Sesame Oil
1/2 sm Onion
1 tsp Fresh Ginger, minced
1 Asian Pear
1/4 tsp Black Pepper
Method
Wrap the rib eye in plastic and place in the freezer for an hour to firm it up so that you can slice it easily. After an hour, unwrap the steak and, using a sharp knife, slice it into 1/8″ slices, cutting across the grain. Place in a large bowl and add 2 of the sliced scallions, the slice carrot and sliced onion. Set aside.
In a blender, add all of the marinade ingredients and blend until smooth. Pour over the meat and vegetable mixture and stir to combine. Cover the mixture with plastic and place in the refrigerator for 4 hours to overnight.
When you’re ready to cook, remove the beef from the refrigerator and allow it to reach room temperature for about 30 minutes. Heat your grill, wok, or grill pan to a high temperature. Lightly brush the surface with a bit of oil and add the beef mixture in a single layer (you may need to cook in batches). Cook on each side for about 2-3 minutes until beef is cooked through caramelizes a bit. Transfer to a serving plate and sprinkle with sesame seeds and garnish with the remaining scallion. Serve with rice and/or with lettuce for lettuce cups.