A quick weeknight recreation of Korean BBQ restaurant flavors at home. Marinated and seared bulgogi beef served with spicy pickled cucumbers, daikon radish and carrot, and fresh lettuce leaves, finished with ssamjang and rice in lettuce wraps.
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1
Trim excess fat from the ribeye steak and slice thinly, about an eighth of an inch thick. Cut the slices into thin strips and remove any hard internal fat.
2
Combine the beef strips in a bowl with soy sauce, brown sugar, mirin, black pepper, grated garlic, sesame oil, and honey. Add grated Asian pear and sliced white onion. Mix well to combine.
3
Transfer the marinated beef to the refrigerator for about 20 minutes to allow the soy sauce to cure the meat and the pear enzymes to tenderize it.
4
Slice Persian cucumbers into coins and toss with salt, letting them sit for 10 minutes to release excess water. Drain well. Add sliced scallions, grated garlic, sesame seeds, sugar, rice vinegar, sesame oil, and Korean gochugaru. Mix thoroughly and let marinate until ready to serve.
5
In a saucepan, combine water, rice vinegar, distilled vinegar, sugar, and salt. Bring to a simmer. Add the grated daikon radish and julienned carrot, stir gently. Remove from heat and let sit for about 10 minutes, then cool before serving.
6
Remove the top and base of the green leaf lettuce, peel out individual leaves, wash them, and spin dry in a salad spinner. Cover with a damp paper towel until ready to use.
7
Heat a 12-inch nonstick pan over medium-high heat until very hot. Add the cold wet beef. The meat will steam initially before it starts to sear, which is normal. Let it sit undisturbed for at least 2 minutes to evaporate the liquid and allow the pan to reach high heat.
8
Flip the meat to get new surfaces in contact with the hot pan. Continue cooking for another 2 minutes, stirring every 30 seconds, until the beef is nicely browned, the sugar in the sauce has caramelized, and the cooking liquid has fully evaporated.
9
Add the scallion tops and lightly toss to wilt them slightly. Remove from heat. Top the finished bulgogi with a sprinkle of sesame seeds.
10
Smear ssamjang on the inside of a lettuce leaf. Add a scoop of cooked white rice, a few ounces of bulgogi, and a couple servings of the spicy pickled cucumbers or daikon-carrot pickle. Fold the lettuce leaf into a pocket and eat.
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