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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.

Makes

6 servings

Total Time

45 minutes

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Ingredients

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.

Instructions

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, 45 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.

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