Korean Beef Bulgogi with Quick Pickled Cucumber

Korean Beef Bulgogi with Quick Pickled Cucumber ingredients

• 1.5 lbs boneless ribeye or sirloin steak
• 1/2 cup soy sauce (or tamari for GF)
• 2 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp brown sugar
• 1/2 medium Asian pear or apple, grated (about 1/2 cup)
• 1/2 medium yellow onion, thinly sliced
• 2 stalks green onions, chopped
• 1 tbsp toasted sesame seeds
• 1 large English cucumber, thinly sliced
• 1/4 cup rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 4 cups cooked rice
• 1 head red leaf lettuce

How to make Korean Beef Bulgogi with Quick Pickled Cucumber

1. Thinly slice the beef against the grain into 1/8-inch thick pieces. For easier slicing, you can partially freeze the steak for 30 minutes before cutting.
2. In a large bowl, whisk together the 1/2 cup soy sauce, 2 tablespoons sesame oil, 4 cloves minced garlic, 1 tablespoon grated fresh ginger, 2 tablespoons brown sugar, and 1/2 grated Asian pear or apple until well combined.
3. Add the sliced beef and 1/2 thinly sliced yellow onion to the marinade, tossing to ensure all the beef is coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, up to overnight, to allow the flavors to meld.
4. While the beef marinates, prepare the quick pickled cucumber: In a separate medium bowl, combine the 1/4 cup rice vinegar, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Whisk until the sugar and salt are dissolved.
5. Add the thinly sliced English cucumber to the pickling liquid, tossing to coat. Let it sit at room temperature for at least 20 minutes while you cook the beef, stirring occasionally.
6. Heat a large skillet or cast-iron griddle over medium-high heat until very hot. Add a small amount of marinated beef in a single layer, making sure not to overcrowd the pan, which would steam the meat instead of searing it.
7. Sear the beef for 1-2 minutes per side, until caramelized and cooked through. The thin slices cook very quickly. Remove the cooked beef to a plate and repeat with the remaining beef in batches, ensuring the pan stays hot between batches.
8. Once all the beef is cooked, stir in the 2 chopped green onions and 1 tablespoon toasted sesame seeds. Toss gently to combine and warm through for about 30 seconds.
9. Drain the quick pickled cucumbers, discarding the pickling liquid. Serve the Korean Beef Bulgogi immediately with cooked rice and red leaf lettuce wraps, garnished with the pickled cucumbers on the side.

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