Beef Bulgogi (Korean Marinated Beef)
This popular Korean dish features flavorful strips of marinated steak that cook in minutes. Served with lettuce leaves, spicy sauce, and pickles, it makes a complete meal that's perfect for company.
Gather Your Ingredients
PicklesBefore You Begin
To save time, prepare the pickles and chile sauce while the steak is in the freezer. For more information on daikon, visit this article. You can substitute 2 cups of bean sprouts and one cucumber, peeled, quartered lengthwise, seeded, and sliced thin on the bias, for the daikon, if desired. The fermented bean pastes doenjang and gochujang are sold in Korean markets and online. You can substitute red or white miso for the doenjang and sriracha for the gochujang, if desired. Serve the bulgogi as a plated meal with steamed rice and kimchi or wrap small portions of the beef in lettuce leaves with chile sauce and eat them with your hands.
Instructions
1.
For the pickles: Whisk vinegar, sugar, and salt together in medium bowl. Add daikon and toss to combine. Gently press on daikon to submerge. Cover and refrigerate for at least 30 minutes or up to 24 hours.
2.
For the chile sauce: Combine all ingredients in small bowl. Cover and set aside. (Sauce can be refrigerated for up to 3 days.)
3.
For the beef: Place beef on large plate and freeze until very firm, 35 to 40 minutes. Once firm, stand each piece on 1 cut side on cutting board and, using sharp knife, shave beef against grain as thin as possible. (Slices needn't be perfectly intact.) Combine water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes.
4.
Meanwhile, process onion, sugar, soy sauce, garlic, sesame oil, and pepper in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Add onion mixture to beef and toss to evenly coat.
5.
Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add beef mixture in even layer and cook, without stirring, until browned on 1 side, about 1 minute. Stir and continue to cook until beef is no longer pink, 3 to 4 minutes longer. Add scallion greens and cook, stirring constantly, until fragrant, about 30 seconds. Transfer to platter. Serve with pickles and chile sauce.
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