Categories: Asian

Ingredients

• 1 to 1 1/4 lb. flank steak
• 2 tbsp. peanut oil
• Salt and pepper
• 1 Asian pear, peeled and coarsely grated
• 1/2 red or yellow onion, chopped
• 4 garlic cloves, grated
• 1-inch piece of fresh ginger, peeled and grated
• 1/2 cup beef stock
• 1 to 2 tbsp. gochujang
• 1 tbsp. soy sauce
• 1 tbsp. Worcestershire
• 1 tbsp. light brown sugar
• 1 tbsp. toasted sesame oil
• 4 scallions, chopped
• 1 small jalapeno, very thinly sliced
• 2 heads Boston lettuce
• Sliced seedless cucumbers, toasted sesame seeds, and lime wedges, for serving

Directions

1. Heat a large cast-iron skillet over medium-high to high.

2. Cut the steak into 4 portions. Thinly slice each piece against the grain into strips that are about 2 1/2 inches long.

3. Add the oil to the skillet. Add the steaks, arranging in an even layer; cook until browned on the bottom, 2-3 minutes. Turn the steaks; season with salt and pepper. Cook for 1 minute more.

4. Add the pear and onion. Cook, tossing often, until the pear softens, 1-2 minutes. Add the garlic and ginger; toss until aromatic, about 1 minute. Mix in the stock, gochujang, soy sauce, Worcestershire, and sugar; simmer until slightly thickened, 2 to 3 minutes. Transfer to a bowl. Drizzle with the sesame oil. Top with the scallions and sliced chile.

5. Serve the bulgogi with a large platter of cold lettuce leaves. Wrap the meat in the lettuce, then top with the cucumbers and sesame seeds. Serve with the lime wedges.

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