Bulgogi

Bulgogi is Korea’s most famous street food. It is also served in homes and restaurants, prepared on tabletop hibachi-style grills. The key to this dish is slicing the meat paper thin so it absorbs all the flavors of the marinade and cooks quickly. If you freeze the meat for 30-45 minutes out of its packaging in a piece of foil or parchment, it will be much easier to slice nicely.

Directions

Marinate

1. In a medium bowl mix the garlic, soy sauce, brown sugar, vinegar, Worcestershire sauce, and cayenne.

2. Add the sliced steak. Toss and stir to separate the slices and make sure they are well coated. Allow to marinate at room temperature for 15-20 minutes.

Notes:

True Worcestershire sauce contains anchovies. If the kosher certification mark stands alone, then the percentage of anchovies is less than 1.6% of the whole product. Many rabbinical authorities say that this is okay to use with meat. If the kosher certification is on the label has a fish notation next to it, the level exceeds 1.6%; do not use it in meat dishes.

Cook

1. Heat one tablespoon canola oil in a large in a large skillet over medium heat. Remove the meat from the marinade and discard any remaining marinade.

2. Sear the meat, in a single layer, allowing room between slices. (You may need to do this in batches. If so, wipe out the pan between each batch and heat a bit more oil.) Don’t move the meat around. Get some good caramelization and then, using tongs, turn each slice over and repeat on the second side, three to five minutes in total cooking time.

Assemble

1. Roll half a cup of meat in a Bibb lettuce leaf. Repeat until all the meat is rolled. Transfer to a plate or a platter.

2. In a small bowl, prepare the the dipping sauce: Whisk together the soy sauce, honey, ginger, sesame oil, and red pepper flakes.

Recipe tags

Asian cuisine Asian flavors Asian food Beef Korean Korean cuisine Korean food Kosher Asian food Kosher Korean food Lettuce Street food Susie fishbein Wraps