From the Notebook

Bulgogi

Published
Bulgogi

Sometime soon, I will venture out of Asia and visit other continents. I promise…

Ingredients

For the meat

  • 1 large pear
  • 6 garlic cloves, pealed
  • 1-inch ginger, unpeeled
  • 3 scallions, cut into 3-4 pieces
  • ¼ onion
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Korean chili flakes
  • 1 flank steak (about 1 pound), thinly sliced against the grain
  • ½ onion, sliced
  • 1 carrot julienned

Dipping sauce

  • ¼ cup Korean fermented bean paste
  • 1 tablespoon Gochujang (Korean chili paste)
  • 1 tablespoon sesame oil
  • 1 garlic clove, minced
  • 4 scallions, thinly sliced
  • 3 tablespoons peanut butter
  • ½ cup of water

Green Onion Salad

  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • ½ tablespoon soy sauce
  • ¼ teaspoon Korean chili flakes
  • 16 scallions, cut into very thin strips about 2 inches long

Method

  1. In a blender, blend all the ingredients (besides the meat, sliced onion, and the carrot) until semi-smooth paste forms. Marinate the meat and vegetables for at least 1 hour or overnight. Cook the meat and the vegetables in a large skillet over high heat. Serve in a lettuce leaf, on a bed of rice with the green onion salad (recipe follows). Dip in the dipping sauce (recipe follows).

  2. Dipping sauce: In a small bowl, mix all the ingredients. Refrigerate until ready to use.

  3. Green Onion Salad: In a medium bowl, whisk the vinegar, sesame oil, soy sauce, and chili flakes. Add the scallions and toss well.

Bon Appétit

Originally published on Daga's Cooking Journal.