I’m not sure how it’s possible I’ve gone this far in life without have Beef Bulgogi but let’s just say that ever since having it out a few weeks back, life has been SO MUCH BETTER!
After going out to dinner with some friends and eating ALL THE BEEF BULGOGI, I knew it needed to be recreated at home. It was that good. Super thin strips of beef that are marinated in a Kikkoman Sesame Oil and Kikkoman Soy Sauce mixture with tons of garlic, ginger and red pepper flakes… I mean, what’s not to love!!
While we didn’t eat it this way when we had it at the restaurant, I gave it my California Girl spin and served it with Bibb lettuce, steamed white rice and this epic scallion salad with and sesame oil and rice wine vinegar dressing. Once you mix everything together you’re basically going to freak out with excitement and life will never be the same.
A few tips and tricks before you whip this up. 1: You might want to make a double batch so you can eat some leftover Beef Bulgogi over a rice bowl the following day. Just a thought 🙂 2: Make sure you freeze the meat for 30 minutes before slicing. This allows you to slice SUPER thin strips of beef which will cook more quickly and make for the best bulgogi. 3: If you don’t want it too spicy, you can reduce the amount of red pepper flakes by half – but don’t fear – the spice really enhances the dish!!
Okay – away we go!!
Beef Bulgogi Lettuce Wraps
For the Beef Bulgogi
- ¼ pear grated
- 3 garlic clove grated
- 3 tablespoons Kikkoman Soy Sauce
- 1 1/2 tablespoon Kikkoman Sesame Oil
- 1 tablespoon grated peeled ginger
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon light brown sugar
- 1 pound trimmed hanger steak
- 2 tablespoons vegetable oil divided
- Kosher salt
For the Scallion Salad
- 8 scallions thinly sliced on a bias
- 1 cup cilantro leaves picked off and stems removed
- 2 teaspoon Kikkoman Sesame Oil
- 1 teaspoon Kikkoman Rice Vinegar
- 1 teaspoon sesame seeds
- Salt to taste
- Bibb Lettuce
- Steamed White Rice
- Scallion Salad
- Freeze the meat for 30 minutes before slicing. Combine the grated pear, Kikkoman Soy Sauce, Kikkoman Sesame Oil, ginger, red pepper flakes and sugar in a large re-sealable plastic bag. Using a sharp knife, slice meat into very thin strips. Add the meat to the marinade, seal bag, and mix everything together until evenly coated. Let sit at room temperature for at least 1 hour, or chill in the refrigerator for up to 8 hours.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3-4 minutes total. Transfer to a plate. Repeat with remaining 1 tablespoon vegetable oil, remaining meat, and more salt.
- To make the scallion salad, combine the scallions, cilantro, Kikkoman Sesame Oil, Kikkoman Rice Vinegar and sesame seeds in a medium bowl. Toss to combine. Season with salt as needed.
- Serve the Bulgogi with lettuce cups, steamed white rice and the scallion salad. Assemble lettuce wraps as needed.
Are you into it? Whip this one up for the fam and let me know what everything thinks in the comments! Be sure to visit the Kikkoman Brand Page on SheKnows.com where you can read other bloggers’ posts!
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking