Bulgogi

DrGaellon's Note:

This version of bulgogi that adapted from Epicurious uses thinly sliced rib-eye or sirloin. These get a quick, 30-minute dip in a flavorful marinade—and then it's on the grill and off in a matter of minutes. It doesn't get much simpler. Adapted from Nick Kindlesperger's recipe at Serious Eats. Serve with kimchi.

• Total Time: 40 mins
• Prep Time: 40 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

Bulgogi

• 1 lb rib eye
• ¼ cup soy sauce
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 1 tablespoon mirin
• ½ medium onion , grated
• 2 garlic cloves , minced
• 1 teaspoon grated fresh gingerroot
• 1 teaspoon sesame seed , toasted
• ¼ teaspoon black pepper

To serve

• romaine lettuce or bibb lettuce
• 1 cup cooked white rice
• 4 teaspoons hot bean paste

Directions:

1. Freeze rib eye for 15-20 minutes before slicing very thin, against the grain.
2. In a large zip top bag, combine marinade ingredients with sliced beef. Press out as much air as possible and seal bag. Refrigerate 30 minutes, turning over once after 15 minutes.
3. Preheat grill pan or large skillet over high heat. Remove meat from marinade, draining well. Add to pan. Cook a few minutes on each side until nicely browned.
4. Serve beef with lettuce, rice, kimchi and bean paste. To eat, spread a small smear of bean paste on a lettuce leaf. Add a bit of kimchi, a couple of pieces of beef and a spoonful or rice. Roll up and devour.