• Susan Lawson

Bulgogi

Updated: Mar 20, 2019




A favorite we were introduced to while we lived in Puerto Rico!


Ingredients:


1 1/2 to 2 lbs Beef tenderloin or sirloin, partially frozen and sliced thinly across the grain

2 or 3 Scallions, minced

2 tablespoons Sugar

2-3 cloves Garlic, minced

1 tablespoon Sesame seeds

1 teaspoon Pepper

1/2 cup Soy sauce

1 tablespoon Sesame oil

1 head Lettuce, separated into whole leaves

4 cups Hot cooked sticky rice


Directions:

Toss all the ingredients except for the lettuce and rice together in a large bowl and marinate for at least 1 hour or up to 8 hours.


Heat a heavy skillet or hot plate without oil over medium-high heat. Drain any excess marinade from the beef. Add the beef to the hot skillet or hot plate in small batches and sear until just cooked through. Remove to a platter and repeat with the remaining meat.


Serve bulgogi with lettuce leaves and steamed sticky rice. Hold a leaf of lettuce in one palm, add a small portion of meat and top it with a bit of rice. Roll the lettuce leaf up and pop it in your mouth.



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