Bulgogi (Beef) and Dak Bulgogi (Chicken) Korean BBQ Lettuce Wraps

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This recipe was born solely out of the fact that I received the world’s ugliest daikon radish in the mail last week. It sat in my fridge for days while I tried to figure out how to cook it, and then I eventually settled on making musaengchae, a pickled radish and carrot Korean side dish… except I didn’t actually look up a recipe for that and inadvertently made Do Chua (a Vietnamese pickled radish/carrot dish) instead–which is a story for a different post. By then, however, I’d already had the meats marinating overnight, so there was no changing my dinner plans. It all worked out in the end, though! And everything was absolutely delicious. 

Traditionally, Korean barbecue is grilled or stir-fried, but in my research I’ve learned that it’s absolutely okay to bake it in the oven, too! So this is a relatively accessible dish that can be made a variety of different ways. I grilled mine, but I’ll include variant instructions for baking, as well. 

Also, as a minor disclaimer, I’m unsure whether the technical name for this dish is “bulgogi” or “galbi”, as I am definitely not Korean. This was–more than anything–a Korean-inspired dish, and if anyone knows the correct recipe title please let me know!

This recipe makes 8 servings, but can easily be divided in half.

Ingredients:

  • 2 chicken breasts
  • 1 ½ lb skirt steak, cut into halves
  • 1 cup dashi stock OR vegetable stock OR water
  • 1 cup soy sauce
  • ¼ cup light brown sugar
  • ¼ cup mirin
  • ¼ cup sake (optional)
  • 2 tbsp sesame oil
  • 2 tsp black pepper
  • 1 tsp white pepper
  • 4 tbsp minced garlic
  • 3 tbsp minced ginger
  • 1/3 cup chopped green onions
  • 1 ½ tsp gochujang OR sriracha
  • 1 tsp salt.
  • ¾ can (about 6 oz) pineapple chunks in 100% juice (not syrup!)
  • 2 tbsp pineapple juice

NOTE: The pineapple is both to add sweetness and help tenderize the meat while it marinates. You can substitute kiwi or papaya if needed! Pineapple was simply the easiest for me to find in the winter. If you substitute canned pineapple with fresh fruit, simply add 2 tsp (not tbsp!) honey in place of the pineapple juice!

Garnish Ingredients (optional):

  • ½ head of cabbage or lettuce leaves, carefully peeled
  • kimchi
  • avocado
  • do chua/musaengchae
  • 2 bell peppers, thinly sliced
  • bean sprouts
  • cooked rice
  • fresh cilantro

Directions:

1. Mince pineapple chunks until they have a mushy consistency, like baby food or a paste. 

2. Combine all ingredients except for the meats, salt, and gochujang/sriracha (stock/water, soy sauce brown sugar, mirin, sake, sesame oil, black pepper, white pepper, garlic, ginger, green onions, pineapple, and pineapple juice) in a large bowl. Mix thoroughly until the sugar has dissolved.

3. Divide marinade in half. Place chicken and steak in separate sealed plastic or glass containers (or Ziploc bags, which I used) and cover in marinade. Let sit in refrigerator for 2 hours or overnight. NOTE: Because beef is cooked for a shorter time than chicken and ultimately reaches a lower internal temperature, any bacteria present on chicken (like salmonella) will not be killed during the baking/grilling process if they are marinated together. It’s important to marinate all varieties of meats and seafood separately! 

4. When your meats have finished marinating…

GRILL DIRECTIONS: 

Heat your grill until it reaches a very high heat (if using an electric grill, use the highest setting) and cook steak for 5-7 minutes on each side, basting with steak only marinade every so often. Remove and set aside to rest. 

Score (make small cuts) each chicken breast lightly on each side. Grill for 10-15 minutes on each side, once again basting with chicken only marinade every so often. Cook until the internal temperature reaches 165F. Set aside to rest.

OVEN DIRECTIONS

Preheat oven to 425F

Heat a large oven-safe (stainless steel or cast iron) skillet pan on a medium-high setting. Add a 1 tbsp beef only marinade per steak and sear steaks 2-5 minutes each side, or until  a brown crust has formed as the marinade caramelizes. 

Place entire pan in the oven and bake for an additional 10-12 minutes, OR (if you only have one large pan) transfer steak to a baking sheet with some additional marinade and cook the same amount of time.

Repeat the process with the chicken breasts. Add chicken only marinade to a large skillet and sear chicken breasts 3-6 minutes (slightly longer) on each side, or under a brown crust has formed as the marinade caramelizes. 

Place entire pan in the oven for 20-25 minutes,OR transfer chicken to a baking sheet and cook for the same amount of time.

5. In a small sauce pan, add all remaining marinades (it’s okay to combine them now), gochujang, and salt. Heat on medium-high and bring to a rolling boil. Boil uncovered for 10-12 minutes, stirring occasionally to prevent the bottom from burning. Remove from heat and let cool slightly. 

6. Slice steak and chicken into very thin strips with a sharp knife. 

7. Toss sliced meats in cooled sauce or serve separately on the side for guests to choose their spiciness level. Assemble wraps with cabbage/lettuce, kimchi, avocado, bell peppers, pickled radish/carrots, or whatever sides you prefer!

Bulgogi (Beef) and Dak Bulgogi (Chicken) Korean BBQ Lettuce Wraps

Course: Main Course
Cuisine: Korean
Servings: 8 servings

Ingredients

  • 2 chicken breasts
  • 1 ½ lb skirt steak cut into halves
  • 1 cup dashi stock/vegetable stock/water
  • 1 cup soy sauce
  • ¼ cup light brown sugar
  • ¼ cup mirin
  • ¼ cup sake optional
  • 2 tbsp sesame oil
  • 2 tsp black pepper
  • 1 tsp white pepper
  • 4 tbsp garlic minced
  • 3 tbsp ginger minced
  • 1/3 cup green onions chopped
  • 1 ½ tsp gochujang/sriracha
  • 1 tsp salt
  • ¾ can pineapple chunks in 100% juice about 6 oz
  • 2 tbsp pineapple juice

Garnish Ingredients (optional):

  • ½ head of cabbage or lettuce leaves carefully peeled
  • kimchi
  • avocado
  • do chua/musaengchae
  • 2 bell peppers thinly sliced
  • bean sprouts
  • cooked rice
  • fresh cilantro

Instructions

  • Mince pineapple chunks until they have a mushy consistency, like baby food or a paste.
  • Combine all ingredients except for the meats, salt, and gochujang/sriracha (stock/water, soy sauce brown sugar, mirin, sake, sesame oil, black pepper, white pepper, garlic, ginger, green onions, pineapple, and pineapple juice) in a large bowl. Mix thoroughly until the sugar has dissolved.
  • Divide marinade in half. Place chicken and steak in separate sealed plastic or glass containers (or Ziploc bags, which I used) and cover in marinade. Let sit in refrigerator for 2 hours or overnight.*
  • When your meats have finished marinating…

GRILL DIRECTIONS:

  • Heat your grill until it reaches a very high heat (if using an electric grill, use the highest setting) and cook steak for 5-7 minutes on each side, basting with steak only marinade every so often. Remove and set aside to rest.
  • Score (make small cuts) each chicken breast lightly on each side. Grill for 10-15 minutes on each side, once again basting with chicken only marinade every so often. Cook until the internal temperature reaches 165F. Set aside to rest.

OVEN DIRECTIONS:

  • Preheat oven to 425F
  • Heat a large oven-safe (stainless steel or cast iron) skillet pan on a medium-high setting. Add a 1 tbsp beef only marinade per steak and sear steaks 2-5 minutes each side, or until  a brown crust has formed as the marinade caramelizes.
  • Place entire pan in the oven and bake for an additional 10-12 minutes, OR (if you only have one large pan) transfer steak to a baking sheet with some additional marinade and cook the same amount of time.
  • Repeat the process with the chicken breasts. Add chicken only marinade to a large skillet and sear chicken breasts 3-6 minutes (slightly longer) on each side, or under a brown crust has formed as the marinade caramelizes.
  • Place entire pan in the oven for 20-25 minutes, OR transfer chicken to a baking sheet and cook for the same amount of time.
  • In a small sauce pan, add all remaining marinades**, gochujang, and salt. Heat on medium-high and bring to a rolling boil. Boil uncovered for 10-12 minutes, stirring occasionally to prevent the bottom from burning. Remove from heat and let cool slightly.
  • Slice steak and chicken into very thin strips with a sharp knife.
  • Toss sliced meats in cooled sauce or serve separately on the side for guests to choose their spiciness level. Assemble wraps with cabbage/lettuce, kimchi, avocado, bell peppers, pickled radish/carrots, or whatever sides you prefer!

Notes

  • The pineapple is both to add sweetness and help tenderize the meat while it marinates. You can substitute kiwi or papaya if needed! Pineapple was simply the easiest for me to find in the winter. If you substitute canned pineapple with fresh fruit, simply add 2 tsp (not tbsp!) honey in place of the pineapple juice!
  • *Because beef is cooked for a shorter time than chicken and ultimately reaches a lower internal temperature, any bacteria present on chicken (like salmonella) will not be killed during the baking/grilling process if they are marinated together. It’s important to marinate all varieties of meats and seafood separately!
  • **It’s okay to combine them now
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