Yield: 4 servings
Translated, “bul” means “fire” and “gogi” means “meat.” This popular Korean dish features thinly sliced marinated beef that’s seared to a caramel brown and eaten with a variety of Korean condiments. Freezing the meat for 20 to 30 minutes ahead of time and using a sharp knife will help you cut the thinnest possible slices.
Ingredients
2 large cloves garlic, minced
1 tablespoon finely grated fresh ginger
3 tablespoons soy sauce
2 tablespoons firmly packed light brown sugar
3 tablespoons Japanese rice wine (mirin)
1 tablespoon toasted sesame oil
3 green onions, thinly sliced
1 teaspoon toasted sesame seeds, plus more for garnish
Kosher salt and freshly ground black pepper
1 pound New York strip or rib eye steak, very thinly sliced
2 tablespoons vegetable oil, for brushing grill grates
Garnish:
8 to 10 Bibb lettuce leaves
Gochujang
1 Asian pear, julienned
1 carrot, julienned
Kimchee
Cilantro leaves
1. To prepare the marinade: To a medium bowl, add garlic, ginger, soy sauce, sugar, rice wine, sesame oil, green onions, 1 teaspoon sesame seeds, and pepper; whisk to combine. Add beef slices and toss well. Cover, and refrigerate for 30 minutes to 1 hour to marinate.
2. Remove meat from marinade and drain very well in a fine-mesh strainer, discarding the marinade. Heat a grill or preheat a grill pan over medium-high heat. Add oil and swirl to coat. Working in batches, add meat and cook until browned, 1 to 2 minutes per side. Using tongs, transfer beef to a serving platter and garnish with sesame seeds.
3. To serve: Place 2 or 3 strips of meat in a lettuce leaf and garnish with a dab of Gochujang. Add pears, carrots, kimchi, and cilantro; wrap and serve.
