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    Bulgogi (Korean Grilled Beef) Recipe - NYT Cooking

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    Frances Dei
    This document provides a recipe for Bulgogi (Korean Grilled Beef). It includes a list of ingredients and instructions for marinating the beef and cooking it on a grill or skillet. It also describes traditional Korean side dishes that are served alongside the grilled beef in lettuce leaf wraps.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Bulgogi (Korean Grilled Beef) Recipe - NYT Cooking

    Uploaded by

    Frances Dei
    392 views2 pages
    This document provides a recipe for Bulgogi (Korean Grilled Beef). It includes a list of ingredients and instructions for marinating the beef and cooking it on a grill or skillet. It also describes traditional Korean side dishes that are served alongside the grilled beef in lettuce leaf wraps.

    Original Description:

    bulgogi

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    This document provides a recipe for Bulgogi (Korean Grilled Beef). It includes a list of ingredients and instructions for marinating the beef and cooking it on a grill or skillet. It also describes traditional Korean side dishes that are served alongside the grilled beef in lettuce leaf wraps.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    392 views2 pages

    Bulgogi (Korean Grilled Beef) Recipe - NYT Cooking

    Uploaded by

    Frances Dei
    This document provides a recipe for Bulgogi (Korean Grilled Beef). It includes a list of ingredients and instructions for marinating the beef and cooking it on a grill or skillet. It also describes traditional Korean side dishes that are served alongside the grilled beef in lettuce leaf wraps.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    2/5/2019 Bulgogi (Korean Grilled Beef) Recipe - NYT Cooking

    Bulgogi (Korean Grilled Beef)


    By Julia Moskin

    Y I E L D 4 servings

    TIME About an hour, plus time to marinate

    Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it’s no wonder it is one of the
    country’s most successful culinary exports. As with most Korean barbecue, the meat is seasoned with sesame and
    scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale
    yellow Asian pears are traditional, but Bosc pears are just fine.

    The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces that
    all get wrapped together into delicious mouthfuls. Perilla is a common Korean herb in the mint family, but if you
    cannot find it, you can try other herbs like shiso or cilantro. Make sure to wrap your bundle tightly: According to
    Korean tradition, you must finish it in a single bite!

    INGREDIENTS PREPARATION

    1 pound well-marbled, boneless Step 1


    sirloin, tenderloin or skirt steak Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to
    4 large garlic cloves 2 hours to firm up.
    1 cup peeled, chopped ripe Asian or
    Step 2
    Bosc pear
    Cut beef across the grain into thin slices. If cooking in a skillet, slices
    ¾ cup finely chopped onion
    should be less than 1/8 inch thick; do not worry if they are a bit
    1 teaspoon finely chopped ginger ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
    1 scallion, chopped
    Step 3
    2 tablespoons soy sauce
    In a food processor, combine garlic, pear, onion and ginger and
    1 tablespoon roasted sesame oil
    process until very smooth and creamy, about 1 minute.
    1 tablespoon light brown sugar or
    honey Step 4
    ½ teaspoon black pepper In a bowl or sealable plastic bag, combine steak, marinade, scallion,
    ½ teaspoon sesame seeds, toasted soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or
    seal, then refrigerate at least 30 minutes or overnight.
    TO SERVE:
    Step 5

    Whole, fluffy lettuce leaves for When ready to cook and serve, prepare garnishes. Lettuce leaves
    wrapping, such as green leaf, oak should be mounded in a large basket or platter; small dishes can hold
    leaf or romaine; and whole perilla remaining garnishes. Keep vegetables cold.
    leaves (optional)
    Step 6
    Any or all of the following: hot
    cooked short-grain rice; long green

    https://cooking.nytimes.com/recipes/1017444-bulgogi-korean-grilled-beef?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank… 1/2
    2/5/2019 Bulgogi (Korean Grilled Beef) Recipe - NYT Cooking

    hot peppers, sliced crosswise into 1- If using a cast-iron grill pan or large skillet, heat over high heat. Add
    inch chunks; small peeled garlic all the meat and its juices to the pan. Cook, stirring constantly, until
    cloves; carrot and cucumber spears most (but not all) of the liquid has evaporated and the meat begins to
    or sticks, 1 to 2 inches long brown around the edges. Sprinkle with sesame seeds. Serve
    immediately, directly from the skillet (this will keep the meat hot). If
    Korean Barbecue Sauce (Ssamjang,
    using a charcoal or gas grill, heat to high. Working in batches if
    see recipe
    necessary, place the sliced meat on the grill and cook, turning often,
    (http://cooking.nytimes.com/reci
    just until cooked through and browned, about 2 minutes. If desired,
    pes/1017445-spicy-sweet-korean-
    heat an empty cast-iron skillet and use as a serving dish; this will keep
    barbecue-sauce-ssamjang))
    the meat hot. Sprinkle with sesame seeds.

    TO SERVE:

    Step 1
    To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if
    using), a small lump of rice, 1 or 2 pieces of meat and any other
    garnishes on top, then dab with sauce. Wrap by lifting up the edges of
    the lettuce leaf, then twisting them together to make a tight bundle.
    Eat each bundle in one bite, according to Korean tradition.

    PRIVATE NOTES

    Leave a Private Note on this recipe and see it here.

    Adapted from “Maangchi’s Real Korean Cooking” by Maangchi

    https://cooking.nytimes.com/recipes/1017444-bulgogi-korean-grilled-beef?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank… 2/2

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