Name: Beef Bulgogi
Yield: Makes 4 portions
Ingredients: 1/4 cup low-sodium soy sauce; 2 tablespoons sugar; 1 tablespoon Asian (toasted) sesame oil; 1 tablespoon mirin (Japanese sweet rice wine); 1/4 Asian pear, coarsely grated (about 1/4 cup); 1/2 medium onion, coarsely grated (about 1/2 cup); 2 cloves garlic, minced (about 1 teaspoon); 1/2 teaspoon fresh ginger, peeled and finely grated; 1 teaspoon sesame seeds, toasted , plus additional for garnish; 1/4 teaspoon freshly ground black pepper; 1 pound beef sirloin, trimmed of excess fat and thinly sliced; 2 tablespoons vegetable oil; 8 red leaf or bibb lettuce leaves, for serving; 1 cup cooked white rice , for serving; 1/2 cup kimchi, for serving; 1 cup fresh enoki mushrooms, trimmed; 4 teaspoons hot bean paste

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Beef BulgogiCIA/Keith Ferris

For authentic flavor and texture in this dish, the meat should be sliced very thinly. To firm up the steak and make it easier to slice, place it in the freezer for 30 minutes to 1 hour first, and use a very sharp knife.

Recipe notes

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