Bulgogi
Denise Landis is the founder & CEO of The Cook's Cook.
- Servings 4
Ingredients
- 59 ml (¼ cup) Korean gochujang (hot red bean paste)
- 7.5 ml (1 ½ teaspoons) vegetable oil
- 5 ml (1 teaspoon) minced cilantro leaves
- 2 scallions, finely sliced
- .9 kg (2 pounds) boneless sirloin or flank steak, preferably partially frozen
- 78 ml (⅓ cup) soy sauce
- 118 ml (½ cup) sesame oil
- 22.5 ml (1½ tablespoons) sugar, or to taste
- 3 large garlic cloves, minced
- 7.5 ml (1½ teaspoons) coarsely ground or crushed black pepper
- 30 ml (2 tablespoons) beef-flavored paste or beef or veal demiglace
- Sesame seeds, for garnish
- Chopped cilantro leaves or sliced scallions, for garnish
- Romaine lettuce leaves, for serving
Preparation
1. Prepare a hot grill. In a small bowl, combine the hot bean paste with vegetable oil, scallions, cilantro, and 22 ml (1 ½ tablespoons) water. Mix well and set aside.
2. Slice the meat diagonally, against the grain, into very thin (.3 cm/1/8 inch thick) slices. In a medium bowl, combine the soy sauce, sesame oil, sugar, garlic, pepper, and beef paste or demiglace. Adjust sugar to taste. Add the meat, toss to coat, and allow to rest at room temperature for 30 minutes.
3. Using tongs, arrange the meat strips on the hot grill. Sear them quickly, about 1 minute a side, then transfer to a platter. Cover and keep warm.
4. Garnish the platter with sesame seeds and cilantro or scallions. Serve with lettuce leaves for wrapping, with the bean sauce passed separately.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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