About the Recipe
Flavorful thinly sliced beef strips served with rice wrapped in lettuce leaves.
Beef tenderloin or sirloin, partially frozen and sliced thinly across the grain -- 1 1/2 to 2 pounds
Scallions, minced -- 2 or 3
Sugar -- 2 tablespoons
Garlic, minced -- 2-3 cloves
Sesame seeds (optional) -- 1 tablespoon
Pepper -- 1 teaspoon
Soy sauce -- 1/2 cup
Sesame oil -- 1 tablespoon
Red lettuce, separated into whole leaves -- 1 head (any lettuce you can wrap meat and rice in)
Hot cooked sticky rice -- 4 cups (for fewer carbs just reduce the amount of rice you eat)
Toss all the ingredients except for the lettuce and rice together in a large bowl or baggie and marinate for at least 1 hour or up to 8 hours in the refrigerator.
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.