Quick Korean Bbq

brianlagerstrom.com

Henry

subheading: For the Bulgogi:

500 grams/1 pound ribeye steak (or substitute with sirloin flap or skirt steak)

30g or 2Tbsp soy sauce

15g or 1Tbsp brown sugar

10g or 2tsp Mirin

3g or ½tsp black pepper

3 cloves of garlic, grated or pressed

10g or 2tsp sesame oil

10g/1 long drizzle honey

25g or ½ Asian pear (or substitute with Bosc or Bartlett pear), grated

75g thinly sliced white onion (½ an onion)

20g or 2 bunches of scallion tops sliced into 2” pieces

subheading: For the Crunchy Toppings:

subheading: Oi Muchim (Spicy Quick-Pickled Korean Cucumbers):

400 grams or 3 to 4 Persian cucumbers, sliced into coins (sub english cucumbers half peeled with seeds removed)

20g or 1.5Tbsp kosher salt

30 grams or ⅓c sliced scallions

10 grams or 3 cloves fresh garlic, grated

5g or 2tsp sesame seeds

10g or 2 ½tsp granulated sugar

10g or 2tsp rice vinegar

7 to 8g or 1 ½tsp sesame oil

25g or 2Tbsp Gochugaru (or substitute with a blend of 20g sweet paprika and 5g chili flakes)

subheading: Pickled Daikon Radish and Carrot:

225g or 1c water

75g or ⅓c rice vinegar

100g or ⅓c + 1Tbsp white distilled vinegar

40g or 3Tbsp sugar

4g or 1t kosher salt

150 grams (1 large) carrot, julienned

150 grams (¼ to ½ of 1) daikon radish (or substitute with jicama or white turnip), grated

subheading: For Serving:

Green leaf lettuce leaves

Ssamjang (sub with equal parts miso and sriracha)

Cooked white rice

Sesame seeds (for garnish)

Directions at brianlagerstrom.com

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