Spicy Beef Bulgogi with Daikon Carrot Pickle

Submitted by Jessica Thompson


About the cook: I love food! Especially Asian food. I learned to cook so I wouldn't go out all the time. I BELIEVE in cooking and am teaching my husband, kids, and even parents here in Austin, Texas.

About the dish: Bulgogi is always good, but this one is lovely because it is both beef and spicy! The pickle is also an excellent entry level “kimchi.” It’s easy, mild, and versatile. I keep it around for this, snacking, and banh mi sandwiches.



National Origin: Korean

Serves: 6

Estimated Time: 1 to 2 Hours

Ingredients:

For the pickle-
½ large daikon root, washed and peeled
4 carrots, washed and peeled
2 teaspoons salt
1/2 cup granulated sugar
1 cup white vinegar
1 cup water

For the beef-
1 small Asian pear, or ½ cup blended
¼ yellow onion
¼ cup gochujang, or Korean chile paste
2 Tablespoons soy sauce, or 1 Tablespoon soybean paste
1 Tablespoon honey
6 garlic cloves
1 Tablespoon fresh ginger
2 Tablespoons chopped chives, garlic chives, or green onion
1 lb thinly sliced beef steak

To Serve-
Whole leaves of Romaine lettuce and cooked Asian rice

Preparation:

At least an hour before serving, or preferably the night before, thinly slice your carrot and daikon into little matchsticks. If you want to save time, you can also grate the vegetables over the large holes of a grater.

Toss vegetables in a teaspoon and a half of salt and let sit for 15 minutes.

Rinse and dry your daikon and carrot, then squeeze in a towel to really get out the water.

Stuff your limp daikon and carrot into mason jars

In a large bowl or liquid measuring cup, heat ½ teaspoon of salt, plus your sugar, vinegar and water. I microwave it for about a minute. Then stir until sugar and salt are dissolved and mixture is clear.

Pour your vinegar mixture over your daikon-carrot mixture until it is all covered, then refrigerate for at least one hour. This lasts in the frig indefinitely, so make it the night before to save yourself the trouble.

Next, throw pear, onion, gochujang, soy, honey, garlic, ginger, and chives into a blender or food processor. Pulse into a paste, then spread all over your raw beef. Let beef marinate for at least a half an hour, then cook beef in a crazy-hot pan, over the grill, or under a high heat broiler until just getting crusty on both sides.

Serve beef and pickle together with rice on leaves of romaine and enjoy your homemade Korean barbeque!

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