Bulgogi
Korean grilled meat dish marinated in soy sauce, ginger, and garlic, then seared until caramelized. Served with rice or lettuce wraps for assembly at the table.
Ingredients
Method
In a mixing bowl, combine soy sauce, brown sugar, minced ginger, minced garlic, sesame oil, rice vinegar, and half of the chopped green onion. Whisk until sugar dissolves.
Place thinly sliced beef in the marinade, stirring gently to coat all pieces. Cover and refrigerate for at least 2 hours, up to 24 hours.
Heat a grill or cast-iron skillet over high heat until very hot. Working in batches to avoid crowding, cook beef slices for 2–3 minutes per side until caramelized and cooked through. Transfer to a serving platter.
Garnish cooked bulgogi with remaining chopped green onion and sesame seeds. Serve alongside cooked rice and lettuce leaves for diners to wrap meat in lettuce or serve over rice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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