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Korean-Style Bulgogi

Korean-Style Bulgogi
Servings:
4
Total Time:
1 hour 30 minutes
Active Time:
20 minutes

Ingredients

1 lb skirt steak
Plastic wrap
4 cloves garlic
1 Bosc pear, cored & diced
3/4 cup yellow onion, diced
1 (2-inch) piece fresh ginger, peeled & thinly sliced
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar
1/2 teaspoon pepper
Large zip-top bag
1 teaspoon sesame seeds, toasted
1 green onion, chopped
8 butter lettuce leaves, firm white part removed
Quick Pickled Vegetables
1 (7.5-oz) bottle Gochujang (Korean chili sauce)
8 mint leaves, chiffonade

Prep

  • Wrap steak in plastic wrap and freeze 30–45 minutes until almost frozen and firm.

Steps

  1. Add to bowl of food processor: garlic, pear, onion, ginger, soy sauce, sesame oil, sugar, and pepper; pulse until smooth and creamy. Transfer marinade to zip-top bag.
  2. Remove steak from plastic wrap and slice steak across the grain into thin slices (about 1/8-inch thick). Add sliced steak to zip-top bag; chill 30 minutes (or overnight).
  3. Preheat grill pan on high. Remove steak from bag (discard marinade). Grill steak 2 minutes on each side, until browned and charred. Arrange steak on platter and garnish with sesame seeds and green onions.
  4. To assemble, lay butter lettuce leaves on plate and top evenly with beef, Quick Pickled Vegetables, Gochujang, and mint. Serve.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 330, Total Fat 17.00g, Sat Fat 6.00g, Trans Fat 0.50g, Chol 85mg, Sodium 450mg, Total Carb 20g, Fiber 2.00g, Sugars 13g, Protein 25g, Calc 4%, Vit A 0%, Vit C 0%, Iron 35%

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