Other than Kimchi, Bulgogi is possibly the best known Korean dish. With wonderful aromas when cooking and a savory, beefy flavor, it captures the very essence of Korean cooking. And in combination with the Kimchi and Ssamjang, you and your guests will be thrilled with this exciting new taste adventure.
For the Marinade and Meat
- 1 cup soy sauce
- 1 large white onion
- 1/4 cup sugar
- 2 tablespoons mirin
- 8 garlic cloves, minced
- 1 tablespoon sesame oil
- 2 tablespoons black pepper
- 2 pounds rib eye or sirloin, very thinly sliced
- 4 scallions, cut into 1-inch batons
- 1 tablespoon sesame seeds
- Vegetable Oil
For Serving
- 4 cups cooked hot rice
- 1 head red leaf lettuce, leaves washed, separated and dried
- 5-10 perilla leaves (optional)
- 1 cup Napa Cabbage Kimchi, or other kimchi of your choice
- 1 cup Ssamjang
1. Prepare the Marinade: In a bowl, stir together the soy sauce, onion, sugar, mirin, garlic, sesame oil, and black pepper. If you have the time, refrigerate the marinade for a day on its own. Place the beef, scallions, and sesame seeds into a large resealable bag; pour the marinade on top. Compress the bag to remove excess air, then refrigerate for at least 2 hours, preferably 24 hours.
2. To Pan-Sear the Meat: Remove the meat from the marinade and pat dry. Preheat a large cast-iron skillet or grill pan over high heat, until smoking hot. Using a towel, rub on some vegetable oil. Working in batches, grill the marinated beef until cooked through, about 5 minutes, turning frequently until the meat begins to caramelize. Work in batches, serving the meat as it is ready.
To Grill the Meat: Line the grill grates with foil. Heat on high until you can hold your hand 6 inches above the grate for only 2-3 seconds. Grill the marinated beef, uncovered, until cooked through, about 5 minutes, turning frequently until meat begins to caramelize. Work in batches, serving the meat as it is ready.
3. Serve the beef with the rice, lettuce, perilla, kimchi, and Ssamjang. To eat, make a lettuce wrap: take a lettuce or perilla leaf and pack on a couple spoons of rice. Layer with kimchi and some bulgogi and top with a dab of Ssamjang.
Source: Koreatown, by Deuki Hong, and Matt Rodbard