4 cl Garlic
1 c Asian or Bosc pear; peeled,
-cored, and coarsely chopped
3/4 c Onion; chopped
1 ts Ginger; peeled, finely
-chopped
1 lb Boneless sirloin,
-tenderloin, or skirt steak;
-partially frozen and cut
-across the grain into 1/8"
-thick slices
1 Scallion; chopped
2 tb Soy sauce
1 tb Toasted sesame oil
1 tb Light brown sugar or honey
1/2 ts Freshly ground black pepper
1/2 ts Toasted sesame seeds
Lettuce leaves; for serving
Soybean Paste Dipping Sauce
To make bulgogi--classic Korean grilled beef--you marinate sliced
steak, then grill it on top of the stove or a tabletop burner, or on
an outdoor grill. The marinade has a secret ingredient: Asian pear,
which tenderizes the meat. Asian pears are round like apples, with
yellow-brown skin. Ripe ones have a sweet aroma.
It's important to slice the steak thin across the grain, so it won't
be tough. You can buy presliced bulgogi meat at a Korean market, but
I prefer to choose my own meat and slice it myself. Put the beef in
the freezer for 30 minutes to 1 hour before slicing--partially frozen
meat is easier to slice thin.
You eat this dish in the traditional ssam style, placing a piece of
cooked meat on a lettuce leaf, adding a dollop of Soybean Paste
Dipping Sauce, then wrapping the leaf around the meat to create a
package that you can pop into your mouth in one shot. Serve with rice
and side dishes of your choice.
Combine the garlic, pwar, onion, and ginger in a food processor or
blender and process until pale and creamy.
Put the steak in a large bowl and pour the pear mixture over it. Add
the scallion, soy sauce, sesame oil, brown sugar, and pepper and mix
it well. Cover with plastic wrap and refrigerate for at least 30
minutes, and up to several hours.
Heat a cast-iron grill pan or large skillet over high heat.
Alternatively, build a charcoal fire or preheat a gas grill to high.
Cook the meat, turning or stirring occasionally, 2 minutes for medium
or 3 minutes for well done. Sprinkle with sesame seeds. Serve with
lettuce leaves and the dipping sauce.
