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Categories:
steak sugar garlic scallions sticky rice curly leaf onion sauce onion fruit soy sauce rice wine cider vinegar sugar black pepper sesame oil
Viewed: 50 - Published at: 5 years agoIngredients
- 1 - 1 1/2 lb steak, sliced in very, very thin strips
- 1 tablespoon sugar
- 2 garlic cloves, minced
- 4 scallions, cut in 2-inch lengths (white & green parts)
- 2 -3 cups cooked sticky rice
- 4 leaves red leaf lettuce (large) or 4 curly leaf lettuce (large)
- KIWI-ONION SAUCE
- 1 cup chopped onion
- 1 kiwi fruit, peeled and sliced
- 1/4 cup korean soy sauce
- 2 tablespoons rice wine
- 1 tablespoon cider vinegar
- 2 tablespoons sugar
- 1/4 teaspoon black pepper
- 3 tablespoons sesame oil
Method
- Toss beef slices with 1 Tbs sugar; let sit about 20 minutes.
- Meanwhile prepare sauce: Process onion and kiwi in blender or food processor. Add soy sauce through pepper and process briefly. Add sesame oil in a gradual stream while continuing to process. Taste and adjust seasonings: add a little more soy sauce if more saltiness is desired or more sugar for added sweetness.
- Toss beef with garlic, scallions and marinade, mixing thoroughly to distribute marinade evenly.
- Marinate, covered, in the refrigerator at least 2 hours or up to overnight.
- Stir-fry in skillet or wok over high heat about 2 minutes until the beef is cooked through.
- Place 1/4 of the bulgogi and 1/4 of the rice in each lettuce leaf and roll up.
- If desired, serve with dipping sauce.
