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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Bulgogi This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands. Ingredients:
1/4 cup soy sauce |
1 tablespoon sugar |
2 teaspoons asian sesame oil |
1 bunch scallions (white and pale green parts separated from greens), minced (1/2 cup) |
1 tablespoon minced garlic |
1 tablespoon minced peeled fresh ginger |
3 tablespoons sesame seeds, toasted |
1 lb flank steak, cut across the grain into very thin slices (no more than 1/8 inch thick) |
1 tablespoon vegetable oil |
accompaniments: butter lettuce or other soft-leaf lettuce; thinly sliced garlic; packaged kimchi*; steamed white rice |
Directions:
1. Stir together soy sauce, sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved. Add steak and toss to coat, then marinate 15 minutes.
2. Heat vegetable oil in a 12-inch heavy skillet over high heat until just smoking, then add steak in 1 layer and sauté, turning over occasionally, until browned and just cooked through, about 5 minutes total. Transfer to a platter and sprinkle with scallion greens and remaining 1 tablespoon sesame seeds, then serve with accompaniments.
3. *Available at Asian markets and many supermarkets.
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