Look up Bulgogi in any Korean food lover’s dictionary and you will see Garlicky, sweet, melt-in-your-mouth goodness next to it. Bulgogi is so yummy it is listed at number 23 on World’s 50 most delicious foods readers’ poll compiled by CNN Go in 2011. Bulgogi translates as marinated grilled meat. The succulent deliciousness comes from a marinade of soy sauce, sugar, sesame oil and garlic. By using lean beef, it’s loaded with flavor but not a lot of fat. It’s very common to use a fruit puree or fruit juice to tenderize meats in Korean recipes. I chose kiwi which I think works best and you can easily puree in your blender or food processor. Bulgogi is also fun for kids because they can make their own Bulgogi tacos by rolling up the beef in a lettuce leaf. While Bulgogi is typically grilled, I pan-fried the beef for this recipe for ease and convenience. Roasted sesame seeds add flavor and texture and are a nice garnish. You can find roasted sesame seeds in the gourmet section of Cost Plus World Market.
Marinade:
1/4 cup soy sauce
2 tablespoons pureed kiwi fruit
3 tablespoons sugar
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 teaspoon roasted or toasted sesame seeds
2 medium garlic cloves (crushed)
1 teaspoon fresh minced ginger
1 teaspoon srircha sauce (optional)
3 green onions (chopped, including greens)
Stir-fry Ingredients:
2 lbs sirloin steak, sliced paper thin against the grain
2 tablespoons canola oil
16 red leaf or butter lettuce leaves
2 hot steaming white jasmine rice
kim chee
marinated cucumbers
