Bulgogi is one of the most popular side dishes and staples a Korean cook includes in their mealtime repertoire. Beef Bulgogi can be used in a variety of other dishes like stir-fry noodles, sushi and—the most common—lettuce cups. The smoky, sweet flavor interlaces with the heat of kochujang, a spicy red pepper paste used in much of Korean cooking. Marinate the beef overnight if possible, as this dish is at its exquisite best when the beef is very tender and juicy.
Slice the beef into thin ¼ inch thick strips. Be sure to cut across the grain and at a 45 degree angle.
Cut the tips off your garlic cloves and using palm of your hand or the side of a knife, press down on the garlic to crack the clove. Peel and mince the garlic, then set aside.
Whisk the ingredients together to fully blend. Add the beef and stir with chopsticks or your fingers to ensure the meat is completely covered in the marinade. Place covered in the refrigerator and allow to marinate for at least 1 hour (ideally overnight).
To grill the beef: preheat an outdoor grill to high heat. Cook over the fire for about 1 – 2 minutes on each side, until the meat is cooked through and lightly charred.
To stir-fry the beef: heat vegetable oil in a skillet or wok on medium-high.
Stir-fry the carrots until they begin to soften, and then add in the beef and scallions. Continue to stir-fry until the beef strips are browned on both sides.
Serve inside lettuce cups with sticky rice. We have a great Sticky Rice recipe.
Note: make this dish gluten-free by using Tamari or other gluten-free soy sauce.