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Lunch / Dinner

Korean Beef Bulgogi

In Korea, bulgogi [bul-GOH-gee], or “fire meat,” is one of the country’s most popular dishes. Traditionally, strips of marinated beef are cooked on tabletop charcoal grills. Of course, an outdoor grill is fine, as is a broiler.

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Ingredients

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Test Kitchen Tips

Pickled vegetables are a staple on Korean tables. They’re easy to make but need an hour to “pickle,” so start them first. If you can’t find daikon (a large, white Asian radish), red radishes work too. You should be able to find chili garlic sauce and rice vermicelli (clear thin noodles) at Asian markets or in the Asian section of most grocery stores

Instructions

Prepare vermicelli according to package directions. Toss vermicelli with scallions, sesame oil, and sesame seeds.

Preheat grill to high. Brush grill grate with oil.

Simmer brown sugar, vinegar, soy sauce, ginger, garlic, sesame oil, and chili garlic sauce for the sauce in a saucepan over high heat. Combine water and cornstarch in a small bowl, then whisk into sauce. Return sauce to a boil and simmer 1 minute.

Grill strips 2 minutes per side, then toss in ¼ cup sauce. Top bulgogi with scallions and sesame seeds; serve with vermicelli, Spicy Pickled Vegetables, and remaining sauce on the side.

Korean sauces aren't normally thickened, but a little cornstarch will help this one cling to the meat.

Korean sauces aren't normally thickened, but a little cornstarch will help this one cling to the meat.

After grilling, toss the beef in some sauce to coat — it'll help the sesame seeds and scallions stick.

After grilling, toss the beef in some sauce to coat — it'll help the sesame seeds and scallions stick.

Nutritional Facts

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