Korean Beef Bulgogi Recipe

4      Reviews by:    Brenda Stewart   Korean Beef Bulgogi Recipe marinates ribeye steak in a mixture of onion, sugar, soy sauce, garlic, sesame oil, and pepper before frying and serving with Ssamjang and Daikon radish in creating this delicious bulgogi recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Korean    Servings:4 Nutrition facts:439 calories21.9 grams fat Print Preview Rate This Recipe Prep Time:   1 Hour 20 Minutes Cook Time:   20 Minutes Total Time:   1 Hour 40 Minutes

INGREDIENTS

• 1 ribeye steak 1 1/2 inches thick
• 1 tbsp water
• 1/2 tsp baking soda
• 2 tsp vegetable oil
• Individual leaves of various lettuces
• Raw garlic sliced very thin
• Ssamjang, search this site for recipe
• For pickled Daikon:
• 1 cup rice vinegar
• 2 tbsp sugar
• 1 1/2 tsp salt
• 1 Korean radish (Daikon)
• For Marinade:
• 1/4 cup onion, chopped
• 1/4 cup sugar
• 3 Tbsp soy sauce
• 4 cloves garlic
• 1 Tbsp toasted sesame oil
• 1/4 tsp black pepper

DIRECTIONS

• Trim the steak of any excess fat. Cut the steak into portions about 1 1/2 inch wide. Place steak portions onto a plate and place into the refrigerator freezer for 35 to 40 minutes. Cut down and across the grain, as thinly as possible, making 1 1/2 by 1 1/2 portions. Stir the water and baking soda to mix well. Place the strips into the soda mixture and gently toss the strips to coat with the soda mixture. Set aside for 5 minutes.
• Peel the Daikon and cut off the stem and root ends. Cut the Daikon into 1 1/2 inch sections. Cut each section into 1/4 inch slices and then cut those slices into 1/4 inch wide strips. Mix the rice vinegar salt and sugar together in a bowl. Add the Daikon strips to the mixture and toss to coat the strips well. Cover the bowl with plastic wrap and then marinate the strips for at least an hour or up to 24 hours.
• Place the ingredients for the marinade into the bowl of a food processor and process for about 30 seconds until it is nice and smooth. Empty the contents of the processor bowl into the bowl containing the beef strips. Stir all to coat the strips well.
• Heat the vegetable oil in a large skillet over medium heat. When the oil begins to shimmer, place the beef strips into the skillet in a single layer. Let the strips cook for about a minute and then stir the strips around exposing more of the strips to the skillet. Continue cooking like this for 4 minutes or so or until all the pink is gone from the meat. Place the green scallion tops onto the meat and toss for about 30 seconds. Remove the beef strips to a serving platter. To ejoy, place a small dollop of ssamjang onto a lettuce leaf topped with a strip of beef, a piece of green scallion followed by a slice of garlic. Roll the lettuce around the beef to form a bundle, pop into your mouth and enjoy!

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