Bulgogi

Name: Bulgogi
Ingredients: 1 lb beef rump roast, thinly sliced; 6 oz pork loin, thinly sliced; 1/3 cup soy sauce; 2 tbsp sugar; 2 cloves garlic, minced; 1 tsp sesame oil; 1 tsp sesame seeds, toasted; 2 heads lettuce, leaves separated; 1 None Asian pear, thinly sliced; None None FOR THE PICKLED VEGETABLES; 2 None carrots, thinly sliced; 8 None radishes, trimmed, sliced; 1/4 cup rice wine vinegar; 2 tsp sugar; 1 None bird's-eye chili, thinly sliced

15 ingredients

4 steps

Ingredients

1 lb beef rump roast, thinly sliced
6 oz pork loin, thinly sliced
1/3 cup soy sauce
2 tbsp sugar
2 cloves garlic, minced
1 tsp sesame oil
1 tsp sesame seeds, toasted
2 heads lettuce, leaves separated
1 None Asian pear, thinly sliced
None None FOR THE PICKLED VEGETABLES
2 None carrots, thinly sliced
8 None radishes, trimmed, sliced
1/4 cup rice wine vinegar
2 tsp sugar
1 None bird's-eye chili, thinly sliced

Directions

1

Place beef and pork in separate bowls. Combine soy sauce, sugar, garlic and sesame oil. Pour evenly over beef and pork. Marinate in fridge for at least 2 hours.
2

Meanwhile, to make the pickled vegetables, combine carrots and radishes in a bowl. In a small saucepan, stir vinegar, sugar and chili over low heat to dissolve sugar. Pour over vegetables then set aside to cool.
3

Preheat broiler or grill. Cook pork for 2-3 mins per side and beef for 1-2 mins per side, or until cooked to your liking. Sprinkle with sesame seeds.
4

Arrange lettuce cups on a serving platter along with beef, pork, pickled vegetables and pear. Fill lettuce cups as desired.