Quick Korean Bulgogi Dinner

Name: Quick Korean Bulgogi Dinner
Ingredients: 500 g beef; 30 g soy sauce; 15 g brown sugar; 10 g mirin; 3 g black pepper; 3 ks garlic; 10 g sesame oil; 10 g honey; 25 g pear; 75 g white onion; kimchi; 400 g Persian cucumber; 24 g salt; 30 g green onion; 5 g sesame seeds; 10 g sugar; 85 g rice vinegar; 25 g Korean chili flakes (gochugaru); 225 g water; 100 g white distilled vinegar; 150 g carrot; 150 g daikon radish; 13 listy leaf lettuce; sesame seeds

#bulgogi#korean cuisine#beef#banchan#Brian Lagerstrom

This quick and flavorful Korean bulgogi recipe brings tender marinated beef, crisp pickled vegetables, and fresh lettuce wraps together for a delicious homemade meal. Ready in under an hour, it’s perfect for weeknight dinners with authentic Korean flavors.

Ingredients extracted via AI

500 g beef30 g soy sauce15 g brown sugar10 g mirin3 g black pepper3 ks garlic10 g sesame oil10 g honey25 g pear75 g white onionkimchi400 g Persian cucumber24 g salt30 g green onion5 g sesame seeds10 g sugar85 g rice vinegar25 g Korean chili flakes (gochugaru)225 g water100 g white distilled vinegar150 g carrot150 g daikon radish13 listy leaf lettucesesame seeds

Procedure generated via AI

Trim any excess fat from the beef and slice it very thinly, about 3 mm or thinner. Cut the slices in half lengthwise into thin strips and remove any tough inner fat.
Place the beef in a medium bowl and add 30 g soy sauce, 15 g brown sugar, 10 g mirin, 3 g black pepper, three grated garlic cloves, 10 g sesame oil, approximately 10 g honey, and 25 g grated pear (about half a pear).
Add 75 g thinly sliced white onion and mix everything well to combine.
Let the beef marinate in the refrigerator for about 20 minutes.
For the banchan (side dishes), thinly slice kimchi or prepare quick pickled cucumbers: slice 400 g Persian cucumbers into medium-thick rounds, sprinkle with 20 g salt, toss, and let them drain for 10 minutes. Rinse the cucumbers and let them drain again.
Add to the cucumbers 30 g chopped green onion tops, 10 g grated fresh garlic, 5 g sesame seeds, 10 g sugar, 10 g rice vinegar, 7–8 g sesame oil, and 25 g Korean chili powder (gochugaru). Mix well and let marinate until serving.
To prepare another side dish, combine in a saucepan 225 g water, 75 g rice vinegar, 100 g white distilled vinegar, 40 g sugar, and 4 g salt. Bring to a boil and let simmer gently.
Julienne about 150 g of firm carrots and finely grate 150 g daikon radish.
Add the daikon and carrots to the hot pickling liquid, stir, and let sit off the heat for 10 minutes before cooling completely. Serve as a crunchy, tangy side.
Clean the head of leaf lettuce and separate into roughly equal leaves. Rinse thoroughly and dry in a salad spinner.