Lunch / Dinner
Steak Bulgogi Salad with pickled shiitakes
Bulgogi, meaning fire meat in Korean, is nothing short of incredible. Here the Korean barbecue staple joins with many of its familiar accompaniments — pickled vegetables, cabbage, Asian pear, gochujang — and is reimagined as a salad, making for an explosive-tasting complete meal.
FOR THE PICKLED SHIITAKES, HEAT:
FOR THE DRESSING, PURÉE:
FOR THE SALAD, TOSS:
In terms of texture and flavor, Asian pears are more similar to an apple than a pear. This firm, crunchy fruit is the oldest known cultivated pear variety.
For the pickled shiitakes, heat vinegar, soy sauce, sugar, and pepper flakes in a saucepan over medium-high to a boil. Add shiitakes, reduce heat to medium, and simmer 5 minutes; chill.
For the dressing, purée gochujang, vinegar, soy sauce, corn syrup, olive oil, sesame oil, garlic, and ginger in a food processor.
For the salad, toss cabbage with 2 Tbsp. dressing; arrange on a serving platter. Top cabbage with bean sprouts, radishes, cucumbers, carrots, scallions, and pear.
Preheat grill to medium-high. Brush grill grate with oil.
Grill rib-eye to desired doneness, 4–5 minutes per side for mediumrare. Transfer steak to a shallow dish, toss with 2 Tbsp. dressing, tent with foil, and let rest 5 minutes. Slice steak; arrange on top of salad. Serve salad with pickled shiitakes, remaining dressing, and sesame seeds.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 33mg 11%
Sodium 938mg 39%
Carbs 31g 10%
*Percent Daily Values are based on a 2,000 calorie diet.