Bulgogi (Korean Grilled Beef)

🥘 Ingredients

• black pepper
  1/2 teaspoon
• garlic cloves (large)
  4
• ginger (finely chopped)
  1 teaspoon
• light brown sugar or honey
  1 tablespoon
• onion (finely chopped)
  3/4 cup
• peeled (chopped ripe Asian or Bosc pear)
  1 cup
• pepper (any or all of the following: hot cooked short-grain rice; long green hot, sliced crosswise into 1-inch chunks; small peeled garlic cloves; c)
• sauce (korean barbecue, Ssamjang, see recipe)
• scallion (chopped)
  1
• sesame oil (roasted)
  1 tablespoon
• sesame seeds (toasted)
  1/2 teaspoon
• well-marbled (boneless sirloin, tenderloin or skirt steak)
  1 pound
• whole (fluffy lettuce leaves for wrapping, such as green leaf, oak leaf or romaine; and whole perilla leaves) (optional)

To serve

• sauce (soy)
  2 tablespoons

🍳 Cookware

• skillet
• food processor
• bowl
• pan

1. 1

   Gather light brown sugar or honey , garlic cloves , well-marbled , black pepper , peeled , whole .

   light brown sugar or honey: 1 tablespoon, garlic cloves: 4 (large), well-marbled: 1 pound (boneless sirloin, tenderloin or skirt steak), black pepper: 1/2 teaspoon, peeled: 1 cup (chopped ripe Asian or Bosc pear), whole (fluffy lettuce leaves for wrapping, such as green leaf, oak leaf or romaine; and whole perilla leaves)
2. 2

   Wrap beef in plastic wrap or butcher paper and place in freezer for ⏱️ 1-2 hours to firm up.
3. 3

   Cut beef across the grain into thin slices. If cooking in a skillet , slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
4. 4

   In a food processor , combine garlic, pear, onion and ginger and process until very smooth and creamy, about ⏱️ 1 minute .

   onion: 3/4 cup (finely chopped), ginger: 1 teaspoon (finely chopped)
5. 5

   In a bowl or sealable plastic bag, combine steak, marinade, scallion , soy sauce , sesame oil , brown sugar and pepper and mix well. Cover or seal, then refrigerate at least ⏱️ 30 minutes or overnight.

   scallion: 1 (chopped), sauce (korean barbecue, Ssamjang, see recipe), sesame oil: 1 tablespoon (roasted), pepper (any or all of the following: hot cooked short-grain rice; long green hot, sliced crosswise into 1-inch chunks; small peeled garlic cloves; c)
6. 6

   When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
7. 7

   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.

   sesame seeds: 1/2 teaspoon (toasted)

To serve

1. 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.

   sauce: 2 tablespoons (soy)