Marinated porterhouse with kimchi, rice, pickled daikon, pickled ginger, green onions, spicy mayo, and gochujang.
Where this dish comes from
Bulgogi is Korea's most beloved beef preparation — thinly sliced ribeye or sirloin marinated in a sweet-savory bath of soy, pear, garlic, and sesame oil, then cooked fast over high heat. It tastes like a Korean grandmother's love.
1½ lbs ribeye or sirloin, partially frozen for cleaner slicing, sliced ¼-inch thick against the grain
Bulgogi marinade: ¼ cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, ½ Asian pear grated (essential), 4 garlic cloves minced, 1 tsp ginger grated, 3 scallions sliced — marinate 4–6 hours
Sesame seeds, sliced scallion for garnish
Steamed rice and leaf lettuce for wrapping
Instructions
1
The Asian pear is essential — grate it, do not substitute. Slice partially frozen beef for cleaner cuts. Marinate 4–6 hours (not longer). Heat a cast iron griddle or pan to maximum temperature. Cook in small batches without crowding — crowded bulgogi steams. Lay strips in a single layer and cook 2–3 minutes total, turning once. The marinade sugars should caramelize to a dark, glossy lacquer. Edges should char slightly. Serve over steamed rice on a hot plate, garnished with sesame seeds and scallion.
The Draft Room · Senoia, GA
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