Bulgogi (Korean Barbecued Beef)

  • 3 lbs beef tenderloin
  • For marinade and sauce:
  • 2 TB sesame seeds, toasted (4 total: 2 TB for sauce, 2 TB for serving)
  • ½ cup dark soy sauce
  • ¼ cup sweet chili sauce
  • 1 TB GoChuJang Sauce
  • 2 TB cup sugar
  • 3 garlic cloves, finely chopped
  • 4 scallions, finely chopped
  • 1 inch fresh ginger, grated
  • 2 TB toasted sesame oil

To assemble:

  • 1 cup kimchi
  • Boston or Bibb lettuce leaves
  • 2 Asian pears, crisp apples or nectarines, sliced
  • 8 scallions, sliced lengthwise
  • 2 TB toasted sesame seeds

This recipe was a hit at our Learning Center Global Street Food class:

Thinly slice beef tenderloin teriyaki style across the grain. Toast sesame seeds in a dry skillet until fragrant and beginning to pop. Shake pan or stir constantly until done. Remove right away to a dish to cool. Put all marinade ingredients into a shallow bowl. Add beef slices and turn to coat. Chill for 30 minutes. Assemble serving ingredients separately in bowls before cooking.  Heat a skillet or stove top grill over high heat until very hot. Using tongs, add the beef slices one at a time to the skillet, not letting pieces touch each other. Turn when outside is seared and crisp and cook second side. To serve, take a lettuce leaf, add a piece of beef and rest of toppings. Fold up to eat.

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