2/5/2019 Bulgogi (Korean Grilled Beef) Recipe - NYT Cooking

Bulgogi (Korean Grilled Beef)

By Julia Moskin

Y I E L D 4 servings

TIME About an hour, plus time to marinate

Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it’s no wonder it is one of the
country’s most successful culinary exports. As with most Korean barbecue, the meat is seasoned with sesame and
scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale
yellow Asian pears are traditional, but Bosc pears are just fine.

The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces that
all get wrapped together into delicious mouthfuls. Perilla is a common Korean herb in the mint family, but if you
cannot find it, you can try other herbs like shiso or cilantro. Make sure to wrap your bundle tightly: According to
Korean tradition, you must finish it in a single bite!

INGREDIENTS PREPARATION

1 pound well-marbled, boneless Step 1

sirloin, tenderloin or skirt steak Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to
4 large garlic cloves 2 hours to firm up.
1 cup peeled, chopped ripe Asian or
Step 2
Bosc pear
Cut beef across the grain into thin slices. If cooking in a skillet, slices
¾ cup finely chopped onion
should be less than 1/8 inch thick; do not worry if they are a bit
1 teaspoon finely chopped ginger ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
1 scallion, chopped
Step 3
2 tablespoons soy sauce
In a food processor, combine garlic, pear, onion and ginger and
1 tablespoon roasted sesame oil
process until very smooth and creamy, about 1 minute.
1 tablespoon light brown sugar or
honey Step 4
½ teaspoon black pepper In a bowl or sealable plastic bag, combine steak, marinade, scallion,
½ teaspoon sesame seeds, toasted soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or
seal, then refrigerate at least 30 minutes or overnight.
TO SERVE:
Step 5

Whole, fluffy lettuce leaves for When ready to cook and serve, prepare garnishes. Lettuce leaves
wrapping, such as green leaf, oak should be mounded in a large basket or platter; small dishes can hold
leaf or romaine; and whole perilla remaining garnishes. Keep vegetables cold.
leaves (optional)
Step 6
Any or all of the following: hot
cooked short-grain rice; long green

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2/5/2019
hot peppers, sliced crosswise into 1-
inch chunks; small peeled garlic
cloves; carrot and cucumber spears
or sticks, 1 to 2 inches long
Korean Barbecue Sauce (Ssamjang,
see recipe
(http://cooking.nytimes.com/reci
pes/1017445-spicy-sweet-korean-
barbecue-sauce-ssamjang))
Adapted from “Maangchi’s Real Korean Cooking” by Maangchi
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Bulgogi (Korean Grilled Beef) Recipe - NYT Cooking
If using a cast-iron grill pan or large skillet, heat over high heat. Add
all the meat and its juices to the pan. Cook, stirring constantly, until
most (but not all) of the liquid has evaporated and the meat begins to
brown around the edges. Sprinkle with sesame seeds. Serve
immediately, directly from the skillet (this will keep the meat hot). If
using a charcoal or gas grill, heat to high. Working in batches if
necessary, place the sliced meat on the grill and cook, turning often,
just until cooked through and browned, about 2 minutes. If desired,
heat an empty cast-iron skillet and use as a serving dish; this will keep
the meat hot. Sprinkle with sesame seeds.
TO SERVE:
Step 1
To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if
using), a small lump of rice, 1 or 2 pieces of meat and any other
garnishes on top, then dab with sauce. Wrap by lifting up the edges of
the lettuce leaf, then twisting them together to make a tight bundle.
Eat each bundle in one bite, according to Korean tradition.
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