Bulgogi, thinly sliced beef that's marinated and grilled, is a classic Korean dish. Korean chile paste (gochujang) is the perfect sweet and spicy sauce for the dish.

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Credit: Photography by Kate Mathis

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Servings:
4
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Ingredients

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Directions

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  • Heat a large cast-iron skillet over medium-high to high.

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  • Cut the steak into 4 portions. Thinly slice each piece against the grain into strips that are about 2 1/2 inches long.

  • Add the neutral oil, two turns of the pan, to the skillet. Add the steaks, arranging in an even layer; cook until browned on the bottom, 2 to 3 minutes. Turn the steaks; season with salt and pepper. Cook for 1 minute more.

  • Add the pear and onion. Cook, tossing often, until the pear softens, 1 to 2 minutes. Add the garlic and ginger; toss until aromatic, about 1 minute. Mix in the stock, gochujang, soy sauce, Worcestershire, and sugar; simmer until slightly thickened, 2 to 3 minutes. Transfer to a bowl. Drizzle with the sesame oil. Top with the scallions and sliced chile.

  •  Serve the bulgogi with a large platter of cold lettuce leaves. Wrap the meat in the lettuce, then top with the cucumbers and sesame seeds. Serve with the lime wedges.

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