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Bulgogi (Korean Beef) with rice and lettuce

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READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare the meat: Cut the beef into very thin slices.
  2. (The partial freezing will make slicing easier.) Crush the sesame seeds lightly.
  3. Combine with the light and regular soy sauce, brown sugar, sesame oil and garlic.
  4. Pour over the meat in a glass dish, cover and refrigerate overnight.
  5. To prepare the sauce: Combine the hot bean paste, sesame seeds and oil, the sugar and vinegar in a bowl; mix with a spoon until sesame oil is blended in smoothly.
  6. Cover and refrigerate.
  7. Remove 1 hour before serving.
  8. Cook rice, set aside to keep warm.
  9. To prepare the vegetables: Cut the zucchini into ½-inch slices, then cut each slice into thirds; set aside.
  10. Combine the green-onion shreds, sesame oil, vinegar and seeds.
  11. Set aside.
  12. Heat the oil in a heavy skillet over medium-high heat.
  13. Stir-fry the zucchini until browned and tender; transfer to a bowl.
  14. Stir-fry the onions and garlic with the red-pepper flakes until tender-crisp; combine with the zucchini.
  15. In a large, heavy skillet set over medium-high heat, stir-fry the meat in several batches for about 30 seconds to 1 minute on each side.
  16. (Do not crowd the pan as the meat will steam.) Transfer to a platter.
  17. To serve: Place some of the rice, meat, vegetables and sauce in a lettuce leaf and roll.
  18. The dish is meant to be eaten with your fingers.

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