WITH COMP 2020

Amanda T. B E E F B U L G O G I Belliveau

INGREDIENTS

1.5 lbs. boneless rib eye (you can use any cut of steak, but it works best when "This is a traditional you have a cut with more Korean meal that is fattiness) known for being 1/4 cup reduced sodium soy quick and easy to sauce prepare and 2 tbsp. light brown wonderful to eat. 2 tbsp. toasted You can modify the 3 cloves minced flavor profile so that 1 tbsp grated ginger (confession: it is sweeter or more we often skip this one, spicy. In my family, as we rarely remember to buy we tend to lean towards spicy." the ginger) 1 tbsp. (Korean red pepper paste, which can be found in the international aisle INSTRUCTIONS of most major grocery stores) – this is your source of spice. I 1. Place the steak in the freezer for 20-30 recommend going with 1 tbsp. minutes. This makes it MUCH easier to slice thinly. in the marinade and then 2. Remove the steak from the freezer and slice it into ¼ inch adding more later as a thick slices. Place the sliced steak into a gallon freezer bag. condiment if you want a higher 3. Combine all other ingredients except for the vegetable oil spice level and the green onions (, brown sugar, sesame oil, 2 tbsp. vegetable oil for cooking garlic, ginger, gochujang), mix together well, and then pour the mixture into the freezer bag over the steak. Place in the the steak fridge and allow it to marinate for at least 2 hours. 2 green onions, thinly chopped 4. In a large skillet over medium-high heat, add 1 tbsp of serving options: 2 large heads of vegetable oil, and add half of the marinated steak. As it is romaine (keep leaves whole); thinly sliced, it will cook very quickly, within a few minutes. rice Remove the steak when it reaches the desired cook level (we usually do medium-rare so that it remains tender). Repeat for the second half of the steak mixture. 5. Top the cooked steak with the sliced green onion. 6. The bulgogi is traditionally eaten as a lettuce wrap (we get two large heads of romaine and tear off each leaf, which makes a nice “boat” for the bulgogi), or you can serve it with rice. 7. You can use additional gochujang for dipping or on the rice or lettuce if you want to kick up the spice level.