Updated: Mar 20, 2019
A favorite we were introduced to while we lived in Puerto Rico!
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
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.