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Nutrition Facts
Serving Size 1 (209g) Recipe makes 4 servings The following items or measurements are not included below: hot bean paste
Calories 451
Calories from Fat 260		(57%)
Amount Per Serving		%DV
	Total Fat 28.9g	44%
	Saturated Fat 10.8g	53%
	Monounsaturated Fat 12.4g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 1092mg		45%
Potassium 433mg		12%
Total Carbohydrate 23.1g		7%
	Dietary Fiber 0.6g	2%
	Sugars 7.3g
Protein 23.3g		46%
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Bulgogi

Recipe #366346 | 40 min | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: DrGaellon
Apr 16, 2009

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.

SERVES 4 (change servings and units)

Ingredients

Bulgogi

1 lb rib eye
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon mirin
1/2 medium onion, grated
2 garlic cloves, minced
1 teaspoon grated fresh gingerroot
1 teaspoon sesame seed, toasted
1/4 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.