BULGOGI - KOREAN BBQ

Bulgogi - Korean BBQ image

Provided by Anita Lo

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

Previous Next

1/4 cup soy sauce
1/4 cup sugar
1 teaspoon toasted sesame seeds
Freshly ground black pepper
2 cloves garlic, finely chopped
2 scallions, white part only, finely chopped
1 1/2 pounds shell or New York strip steak, hanger or skirt steak also work well
2 tablespoons gochujang, Korean fermented chili paste (optional)
2 tablespoons sweet miso, preferably Saikyo miso (substitute white miso mixed with 2 teaspoon sugar)
4 tablespoons vegetable oil
1 small head red leaf lettuce, leaves separated and washed
3 cups cooked short grain sushi rice

Steps:

For the marinade, mix the soy sauce, sugar, sesame seeds and black pepper in a small bowl. Finely mince the garlic and scallion whites and add to the marinade.
Slice the steak against the grain and put the slices in a large baking dish. Coat with the marinade and allow to sit, covered, in the refrigerator for at least 1 hour and up to 8 hours.
For the chili sauce, mix together the gochujang and sweet miso and set aside.
To cook the meat, heat 2 tablespoons (30ml) oil in a large nonstick skillet on high. Add half the marinated meat, leaving any excess marinade behind, and cook until browned, 2 to 3 minutes a side. Remove to a plate and repeat. Serve with the lettuce leaves for wrapping along with the rice and chili paste sauce.