Set out the bulgogi meat, rice, lettuce, and dipping sauce and let everyone wrap the fixings into bundles.

Elissa

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Freeze beef partially, until firm, about 1 hour. Slice across the grain into 1/2-inch slices.

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  • Combine 1/3 cup soy sauce, green onions, sake, 1 tablespoon sesame oil, sugar, garlic, ginger, and black pepper in a large bowl. Add beef; toss to coat. Cover with plastic wrap and refrigerate until sauce flavors are absorbed, 1 to 3 hours.

  • Stir gochujang, 1 teaspoon soy sauce, and 1 teaspoon sesame oil together in a bowl.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange marinated beef on a rimmed baking sheet.

  • Broil beef; stirring frequently, until glazed and dark brown, and nearly all marinade has evaporated, 15 to 20 minutes. Sprinkle with sesame seeds.

  • Arrange cooked beef, rice, and cucumber in serving bowls. Wrap portions of each in lettuce and dip into the gochujang sauce.

Cook's Notes:

This recipe can be easily converted to a chicken bulgogi if you just substitute chicken breast for the steak.

Dry sherry or rice wine vinegar are suitable replacements for sake.

Asian chile-garlic sauce can be used instead of the Korean red pepper paste.

Nutrition Facts

369 calories; protein 18.2g 36% DV; carbohydrates 44.6g 14% DV; fat 12.3g 19% DV; cholesterol 35.6mg 12% DV; sodium 582.4mg 23% DV. Full Nutrition
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