Entrée: South Korea – 불고기 ▶ Bulgogi (Fire Meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 25 min

Total 45 min

Ingredients

1 lb (450 g) beef steak, thinly sliced (such as ribeye)
1 medium eggplant, sliced into rounds
1 bell pepper, cut into strips
4 scallions, finely sliced
3 tbsp (45 ml) soy sauce
1 1/2 tbsp (22 ml) sugar
1 tbsp (15 ml) sesame oil
2 cloves garlic, minced
1 tsp (5 ml) grated ginger
1 tbsp (15 ml) sesame seeds
Vegetable oil for grilling
Cooked jasmine rice, to serve

Instructions

1. Combine soy sauce, sugar, sesame oil, garlic, and ginger; marinate sliced beef for 20–30 minutes.
2. Brush eggplant and bell pepper with vegetable oil and grill or sear until tender and slightly charred; set aside.
3. Quickly cook marinated beef in a hot skillet until caramelized and cooked through.
4. Toss sliced scallions with a pinch of salt, a splash of rice vinegar, and a drizzle of sesame oil for a quick salad.
5. Assemble bowls with jasmine rice, grilled vegetables, bulgogi beef, scallion salad, and a sprinkle of sesame seeds.