Beef Bulgogi (Korean Marinated Beef)

Name: Beef Bulgogi (Korean Marinated Beef)
Yield: Serves 4
Cuisine: Asia, Korean
Ingredients: 1 cup, rice vinegar; 2 tablespoons, sugar; 1 1/2 teaspoons, table salt; 1 pound, daikon radish, peeled and cut into 1½-inch-long matchsticks; 4 , scallions, white and light green parts only, minced; 1/4 cup, doenjang; 1 tablespoon, gochujang; 1 tablespoon, water; 2 teaspoons, sugar; 2 teaspoons, toasted sesame oil; 1 , garlic clove, minced; 1 (1¼-pound), boneless rib-eye steak, cut crosswise into 1½-inch-wide pieces and trimmed; 1 tablespoon, water; 1/4 teaspoon, baking soda; 1/4 cup chopped, onion; 1/4 cup, sugar; 3 tablespoons, soy sauce; 4 , garlic cloves, peeled; 1 tablespoon, toasted sesame oil; 1/4 teaspoon, pepper; 2 teaspoons, vegetable oil; 4 , scallions, dark green parts only, cut into 1½-inch pieces

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Appears in Cook's Illustrated January/February 2019, America's Test Kitchen TV

This popular Korean dish features flavorful strips of marinated steak that cook in minutes. Served with lettuce leaves, spicy sauce, and pickles, it makes a complete meal that's perfect for company.

SERVES4

TIME1½ hours

has video

WHY THIS RECIPE WORKS

For our version of bulgogi we first had to pick the best cut of beef. Rib-eye steak offered a nice combination of marbled interior and rich beef flavor. To shave the meat superthin, we froze it in pieces so it firmed up enough to cleanly sl...

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