Korean Beef Bulgogi and Cucumber Salad

Korean beef bulgogi gets its sweet and spicy flavor from gochujang and grated ripe pear, which helps the marinade work its way into thin-sliced sirloin. Seared in a hot cast iron skillet until crisp at the edges, the beef is served over rice with kimchi, lettuce wraps, and a tangy cucumber salad. Lean, grass-fed Pre Petite Sirloin keeps the dish light without losing bold, savory flavor.

Total Time: 4 hours 30 minutes (includes 4 hours marinating)

Servings: 6 to 8

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Korean Beef Bulgogi Ingredients

• 2 10-ounce packages Pre grass-fed petite sirloin

• 1 ripe pear, quartered, core discarded, coarsely grated

• 2 cloves of garlic, grated

• 2 tablespoons fresh ginger, grated

• 4 tablespoons low-sodium soy sauce

• 1 tablespoon gochujang (Korean red pepper paste)

• 2 tablespoons light brown sugar or honey

• 1 tablespoon toasted sesame oil

• 1 tablespoon high-heat cooking oil, such as grapeseed

• 3 scallions, white and green parts, thinly sliced on the diagonal

• 1 to 2 tablespoons white sesame seeds

• 3 cups cooked white or brown rice

• 1 cup store-bought kimchi

• Crisp iceberg lettuce leaves, for wraps

Cucumber Salad:

• 1/2 cup seasoned rice vinegar

• 2 tablespoons sugar

• 1 teaspoon kosher salt

• 1 English cucumber, peeled and thinly sliced (about 2 cups)

• 1/2 small red onion, thinly sliced (about 1/4 cup)

• 1 to 2 tablespoons sambal oelek (start with 1 tablespoon, add more for extra heat)

• 1/2 teaspoon lime zest

• Juice of 1 lime

• 1 tablespoon fish sauce

• Toasted sesame seeds, optional

• Chopped fresh herbs, such as Thai basil, mint, or cilantro, optional

Instructions:

1. Remove sirloin from package, blot dry with paper towel, and tenderize using preferred method.

2. Place tenderized sirloin on plate and chill in freezer while preparing remaining ingredients to help produce uniform, thin slices.

3. Combine grated pear, garlic, ginger, soy sauce, gochujang, brown sugar, and sesame oil in jar with tight-fitting lid, then shake until well mixed and sugar dissolves.

4. Remove sirloin from freezer, place on clean cutting board, and slice against grain into thin pieces. *(Why: cutting across muscle fibers shortens them, making each bite more tender.)*

5. Place sliced sirloin in food storage bag, pour marinade over meat, seal, and refrigerate for 4 hours, turning bag occasionally for even flavor.

6. Remove meat from refrigerator after 4 hours, then strain marinade into small saucepan, bring to full boil, reduce heat to medium-low, and simmer while cooking sirloin.

7. Preheat cast iron skillet, then add 1 tablespoon high-heat cooking oil and half of sliced sirloin in single layer, working in batches. *(Why: cast iron retains heat evenly, preventing the pan from cooling when meat is added.)*

8. Sear sirloin for 1 minute, toss with tongs, and continue cooking for 3 minutes total, until cooked through and crispy on edges. *(Why: a single layer lets meat brown instead of steam.)*

9. Pour half of reduced marinade over sirloin, reserving remainder to serve on side if desired.

10. Place cooked rice in center of platter, top with Korean beef bulgogi, and garnish with scallions and sesame seeds, then serve kimchi and lettuce wraps on side.

11. To prepare cucumber salad, bring vinegar, sugar, and salt to boil in small pan, reduce heat to medium, and cook until slightly thickened, about 5 minutes.

12. Transfer vinegar mixture to serving bowl and cool for about 5 minutes, then add remaining salad ingredients and toss to combine.

13. Refrigerate salad for at least 30 minutes, tossing occasionally, then sprinkle with sesame seeds and chopped herbs if desired.

Notes:

• Ripe pears make the marinade. Allow a grocery store pear 3 to 4 days on the counter to ripen.

• Tenderizing the sirloin helps the marinade soak in. Marinating for 4 hours is best.

• Gochujang is available in most international aisles or online.

• Cucumber salad keeps in a sealed container in the refrigerator for up to 4 days.

• Recipe developed by Jennifer Borchardt.