Bulgogi - Korean BBQ

Bulgogi can be thought of as the Korean national dish; I learned how to make it while studying in Seoul. The Asian marinated steak—paired with rice, lettuce and chili paste—is a simple, flavorful, and authentic Korean staple.
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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 15 min
  • Yield: 4 servings
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1/4 cup soy sauce

1/4 cup sugar

1 teaspoon toasted sesame seeds

Freshly ground black pepper

2 cloves garlic, finely chopped

2 scallions, white part only, finely chopped

1 1/2 pounds shell or New York strip steak, hanger or skirt steak also work well

2 tablespoons gochujang, Korean fermented chili paste (optional)

2 tablespoons sweet miso, preferably Saikyo miso (substitute white miso mixed with 2 teaspoon sugar)

4 tablespoons vegetable oil

1 small head red leaf lettuce, leaves separated and washed

3 cups cooked short grain sushi rice


  1. For the marinade, mix the soy sauce, sugar, sesame seeds and black pepper in a small bowl. Finely mince the garlic and scallion whites and add to the marinade.
  2. Slice the steak against the grain and put the slices in a large baking dish. Coat with the marinade and allow to sit, covered, in the refrigerator for at least 1 hour and up to 8 hours.
  3. For the chili sauce, mix together the gochujang and sweet miso and set aside.
  4. To cook the meat, heat 2 tablespoons (30ml) oil in a large nonstick skillet on high. Add half the marinated meat, leaving any excess marinade behind, and cook until browned, 2 to 3 minutes a side. Remove to a plate and repeat. Serve with the lettuce leaves for wrapping along with the rice and chili paste sauce.