Go Back

Beef Bulgogi and Cucumber Kimchi Salad

A family favorite, made from scratch and ready in 35 minutes!
Print Recipe Pin Recipe

Ingredients
  

Shopping List

    Beef

    • 2.5-3 # rib-eye top sirloin or sirloin steak, sliced thin
    • ½ cup soy/tamari sauce
    • 1 pear pureed
    • 4 tbsp dessert wine
    • 2 tbsp sesame oil
    • 1 tbsp grated ginger
    • 2 green onions diced
    • 1 tbsp gochujang Korean red pepper paste
    • 2 garlic cloves chopped
    • 1 tsp black pepper
    • ¾ cup brown sugar

    Cucumber Kimchi Salad

    • 2 English cucumbers diced
    • 2 green onions thinly sliced
    • 2 garlic cloves minced
    • 1 tsp gochujang
    • 1 tsp rice wine vinegar
    • 2 tsp sugar
    • 1 tsp sesame oil

    Instructions
     

    • In a large bowl, whisk together the beef ingredients to make the marinade. Add thinly sliced beef, cover, and let sit in the refrigerator for a minimum of 30 minutes, up to overnight.
    • To make Cucumber Kimchi, add all ingredients, mix well, cover and chill in the refrigerator until ready to serve.
    • Preheat a large cast-iron or heavy bottom pan on medium-medium/high. Add vegetable oil, working in batches add beef, cooking 2-3 minutes.
    • Garnish with green onions and sesame seeds. Serve with Cucumber Kimchi and Jasmine Rice.

    Video