Quick Korean BBQ at Home | WEEKNIGHTING

By Brian Lagerstrom · 45 min

Ingredients

Instructions

1. Trim excess fat from the 500 g ribeye, slice it about 1/8 inch (3 mm) thick or thinner, then cut the slices in half into long thin strips and remove any hard internal fat.
2. In a bowl, mix the beef with the soy sauce, brown sugar, mirin, black pepper, grated garlic, sesame oil, honey and grated Asian pear, then add the thinly sliced white onion and toss.
3. Refrigerate the beef for about 20 minutes to marinate.
4. Toss the sliced cucumbers with the 20 g kosher salt and let them sit for 10 minutes, then drain off the water.
5. Add the sliced scallions, fresh garlic, sesame seeds, sugar, rice vinegar, sesame oil and gochugaru to the cucumbers, stir, and let them marinate until serving.
6. Bring the water, 75 g rice vinegar, white distilled vinegar, 40 g sugar and 4 g salt to a simmer in a saucepan.
7. Shred the carrot into julienne strips and grate the daikon.
8. Add the carrot and daikon to the simmering brine, stir, then take off the heat and let sit for about 10 minutes. Let cool before serving.
9. Trim the lettuce leaves at the top and base, wash them, spin dry, and cover with a damp paper towel until serving.
10. Heat a non-stick or cast iron pan over medium-high heat, then add the marinated beef. It will steam at first.
11. Spread the beef evenly and leave it undisturbed for at least 2 minutes, then flip it.
12. Cook 1-2 more minutes, stirring every 30 seconds, until the beef is well browned, the liquid has evaporated and the onions are soft.
13. Add the scallion tops (about 20 g) and toss until wilted.
14. Sprinkle the bulgogi with sesame seeds.
15. To serve, spread ssamjang inside each lettuce leaf, then add rice, bulgogi and a few of the crunchy toppings (kimchi, oi muchim, or pickled daikon and carrot).

Summarized from Brian Lagerstrom's video. Watch it for the details.

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