Bulgogi and Asian Cucumber Sesame Salad
Bulgogi (Korean Barbecued Steak)
This dish is so delicious we have it at least once weekly. After many years of making it, I've learned a few tricks… The meat should be of a certain size for ease of handling. I always cut the whole piece in half lengthwise prior to slicing AND to cut the meat thinly and more easily, I pop it in the freezer for a good 30 min before slicing.
Ingredients
1-2 pounds Flank Steak, sliced 1/4” thick
Marinade
1/2 Cup Safflower Oil
1/2 Cup Soy Sauce
1/4 Cup Rice Wine Vinegar
1/4 Cup Honey
1/4 Cup Brown Sugar (dark or light, whatever your preference)
1 Tbsp. Sambal Oelek (crushed red chili paste)
1” Grated Ginger
3 Grated Garlic Cloves
The Sambal Oelek, ginger and garlic are all variable according to your palate.
Combine everything in a large mixing bowl or measuring cup.
Cover sliced meat. Marinate for at least an hour before grilling.
Since this meat is sliced thin, it cooks quickly, but the secret is to allow the heat to caramelize the sugar in the marinade. Once you see the meat bubbling at the edges, flip them. Maybe 5 min on the first side, 2-3 after you flip. You decide when its done. Personally, we like our Bulgogi dark and crispy. I don’t use any special grill topper, but feel free to use one in case you’re worried about pieces of meat slipping through the grate.
Asian Cucumber Sesame Salad
When you’re swimming in home grown cucumbers you come up with many different ways to eat them. This one, it’s a keeper. And so easy and relish you’ll want to grow cukes!
Ingredients
3 Kirby or 1 European Cucumber
3 scallions, thinly sliced
Dressing
1/3 Cup Rice Wine Vinegar
3 Tbsp Safflower Oil
1 Tsp Sambal Oelek
1 Tsp White Sugar
1 Tsp Honey
1/2 Tsp Salt
Garnish (Optional)
1 Tbsp Sesame Seeds, toasted
Slice the cucumbers thinly. I use a mandolin. But I’m VERY careful.
Slice the scallions thinly, they will separate into rings once they’re in the salad. Combine the dressing ingredients separately, pour over vegetables and let sit for a few hours before serving. The longer it sits the richer the flavors. Again, feel free to add more Sambal Olek if you prefer it on the spicier side.
Toasting Sesame Seeds… Super easy and it is essential to the flavors in the dish. You might try the salad and like it, sans seeds, but WITH the seeds… BOOM. SO GOOD!!!
Hate a small sauté pan over medium heat and add the seeds. When you smell the seeds (think freshly baked, seeded Italian bread) swirl the seeds in the pan to see their color. Once they are an even, golden brown, they’re done. Sprinkle over the salad (and the Bulgogi too, if you like).
Helpful hints, tips and tricks for this recipe…
1.
Sambal Oelek. A staple in Asian kitchens, its a paste of fresh, red chiles. It's a delicious alternative to red pepper flakes. I use this on eggs, meat, dressings, marinades... A lot and often. You can usually find it in the Asian area of the ethnic section of your local grocery store.
2.
When I make cucumber salad of any variety, I always leave the skins on for extra color, crunch and nutrients. The darker the green, the more vitamins it has. This however, is another thing that is subject to your tastes. The salad will be equally as delicious with peeled cukes.
