Categories: Asian
Ingredients
- 1 to 1 1/4 lb. flank steak
- 2 tbsp. peanut oil
- Salt and pepper
- 1 Asian pear, peeled and coarsely grated
- 1/2 red or yellow onion, chopped
- 4 garlic cloves, grated
- 1-inch piece of fresh ginger, peeled and grated
- 1/2 cup beef stock
- 1 to 2 tbsp. gochujang
- 1 tbsp. soy sauce
- 1 tbsp. Worcestershire
- 1 tbsp. light brown sugar
- 1 tbsp. toasted sesame oil
- 4 scallions, chopped
- 1 small jalapeno, very thinly sliced
- 2 heads Boston lettuce
- Sliced seedless cucumbers, toasted sesame seeds, and lime wedges, for serving
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.
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Add the oil to the skillet. Add the steaks, arranging in an even layer; cook until browned on the bottom, 2-3 minutes. Turn the steaks; season with salt and pepper. Cook for 1 minute more.
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Add the pear and onion. Cook, tossing often, until the pear softens, 1-2 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.
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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.