This quick Korean BBQ dinner is one of THE most fun dinners you can make on a weeknight, but the flavors are worthy of the weekend. Go to http://seed.com/brian and use my code BRIAN for 25% off your first month’s supply of Seed’s DS-01® Daily Synbiotic. 25% off is only valid for a limited time.
FULL RECIPE & INSTRUCTIONS @ : http://www.brianlagerstrom.com/recipes/quick-kbbq
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(makes 2 servings)
BULGOGI
▪500 grams/1 pound ribeye steak
▪30 grams or 2Tbsp soy sauce
▪15 grams or 1Tbsp brown sugar
▪10 grams or 2tsp Mirin
▪3 grams or 1tsp black pepper
▪3 cloves of garlic, grated or pressed
▪10 grams or 2tsp sesame oil
▪10 grams/1 long drizzle honey
▪25 grams or 1/2 an Asian pear, grated
▪75 grams or 1/2c thinly sliced white onion (½ an onion)
▪20g or 2 bunches of scallion tops sliced into 2” pieces
For the Crunchy Toppings:
Oi Muchim (Spicy Quick-Pickled Korean Cucumbers)
▪400 grams or 3-4 Persian cucumbers, sliced into coins
▪20 grams or 1.5Tbsp kosher salt
▪30 grams or 1/3c sliced scallions
▪10 grams or 3 cloves fresh garlic, grated
▪5 grams or 2tsp sesame seeds
▪10 grams or 2 1/2t granulated sugar
▪10 grams or 2t rice vinegar
▪7-8 grams or 1 1/2t sesame oil
▪25 grams or 2Tbsp Korean Gochugaru
Pickled Daikon Radish and Carrot:
▪225 grams or 1c water
▪75 grams or 1/3c rice vinegar
▪100 grams or 1/3c + 1Tbsp distilled vinegar
▪40 or 3Tbsp grams granulated sugar
▪4 grams or 1t kosher salt
▪150 grams (1 large) carrot, julienned
▪150 grams (¼ to ½ of 1) daikon radish
For Serving:
▪Green leaf lettuce leaves
▪Ssamjang
▪Cooked white rice
▪Sesame seeds (for garnish)
CHAPTERS
0:00 Intro and preparing the bulgogi
2:16 Preparing the crunchy toppings (banchan)
5:52 Taking care of my gut with Seed (ad)
6:52 Cooking the beef
8:23 Building the lettuce wraps
9:31 Let’s eat this thing
#kbbq #koreanbbq #weeknighting
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Love the weeknighter series. Any reason you need to refrigerate the beef while marinating? Why not leave it out at room temp to avoid the hot pan cold wet beef issue? Is that a health thing, or a science thing?
If you don`t want to use pear / pineapple as a tenderizer go for baking soda. If you want another side dish go for pickled onion – soy sauce, sugar and vinegar – boil it then pour it over some cut onion, chill for a few hours and you`re done. Very delicious stuff.
You love Korean food ❤
Where’s the link for the kimchi though…
Thank you Brian. Can't wait to make this!
Brian, I’m a firm believer in cooking with instinct, but also intent. You nail both every video you make!
I always found marinating bulgogi so difficult, but you make it so easy! I'll definitely try your banchans as well. My mom puts a dash of fish sauce and vinegar in her cucumber muchim. KBBQ for dinner tomorrow!! P.s. love how your wife snacks on kimchi. ❤❤
Not a bad job! I'd recommend hangar steaks for really good Bulgogi. As for using other types of pears. Nope nope nope. Has to be an Asian pear. I've tried it in a pinch before and its not the same.
great idea and great name for a series!
Looks very delicious. You can customize your lettuce wrap however you want it but ONE rule to follow is to eat it in one bite. Do not eat it like a taco and you gotta make it not too big. Don't pile a whole bunch of stuff on a lettuce like an open sandwich and eat it length-wise, rather put small amounts of each component and close/wrap it so it looks like a ball and put the whole thing in your mouth.