NDT- Cooking with Cash-Wa – Bulgogi Steak Lettuce Cups

FARGO, N.D. (Valley News Live) -

This Korean treasure has made the leap from mysterious ethnic cuisine to American mainstream. Bulgogi is a BBQ sauce and marinade that is incredibly flavorful. In this recipe, we marinate a NY steak and cook it on a hot grill to create a salty-sweet profile with a candy crisp crust. It is then sliced thinly, laid into a cool crisp lettuce leaf smeared with Gochujang and topped with thinly sliced cucumbers and shaved red onions.

Ingredients:

• 2 ea. 8 oz Sterling Silver NY steaks

• ½ cup soy sauce

• ¼ cup packed brown sugar

• 2 tablespoons toasted sesame oil

• 4 green onions, thinly sliced, green and white parts separated

• 4 cloves fresh garlic, smashed

• ½ tsp red chili flakes

• ½ tsp black pepper

• 1 head Bibb, Romaine, Iceberg or Gem lettuce

• ½ each English cucumber, thinly sliced

• ½ each red onion, shaved

• Gochujang paste

• Toasted sesame seeds

Combine soy sauce and brown sugar in a medium bowl. Slowly whisk until sugar dissolves. Add the sesame oil, white parts only, garlic, red chili flakes and black pepper. Whisk to combine, remove 1/3 of the marinade and set aside. Place the steaks in a heavy Ziplock bag, pour in the remaining marinade. Seal the bag and toss to coat. Allow steaks to marinate for 4 – 6 hours or overnight. Turn bag over every so often to redistribute.

Meanwhile, clean lettuce and set aside 10-12 lettuce cups about 3″ in diameter. Dampen a paper towel, cover the lettuce, place in a Ziplock bag and refrigerate. Cut the cucumbers and red onion, place in separate Ziplock bags and refrigerate until steak is marinated.

Prepare a grill for medium-high heat cooking. When hot, clean the grates and oil the grill. Using a pair of tongs, remove the steaks from the marinade allowing excess marinade to drip back into the bag. Place steaks on the hot grill. Cook 2-3 minutes on each side or until done to your liking. Transfer to a cutting board, cover loosely with foil and let rest for 5 minutes. Remove the lettuce, cucumbers, red onion, and reserved marinade from the refrigerator. Arrange lettuce leaves on a large platter. Smear a small amount of Gochujang onto each lettuce leaf.

Slice the steak thinly against the grain. Put 1-2 slices of the steak on top of each lettuce. Drizzle with a little of the reserved marinade followed by a couple of cucumbers and shaved red onion. Garnish with sesame seeds and remaining green onions.