Creating Korean BBQ at home is very easy: a simple cucumber-apple pickle comes together in no time and a bulgogi marinade can be made with pantry items.
Author: Alexandra's Kitchen
Light Corn Syrup
or Brown Sugar or Maple Syrup
or Sambal Oelek
, thinly sliced
or Hanger Steak, Ribeye or Strip Steak
or Kirby Cucumbers
Fine Sea Salt
or Kosher Salt
or Granny Smith Apple
or Cider Vinegar
Korean Chili Flakes
or Crushed Red Pepper Flakes
Japanese Cucumbers (2 cups)
crosswise 1/8-inch thick and toss with
Fine Sea Salt (1 1/4 tsp)
. Let stand 30 minutes, then rinse well and squeeze out excess liquid with your hands.
Fuji Apple (1)
half lengthwise and cut out core. With a mandoline or sharp knife, slice crosswise 1/8-inch thick. Set the other half aside for later.
Toss the apple with cucumbers and
Water (2 cups)
Rice Vinegar (1/3 cup)
Fresh Ginger (1 Tbsp)
Granulated Sugar (1/4 cup)
Korean Chili Flakes (1 pinch)
. Marinate, chilled, turning occasionally, for 1 day, or just eat immediately. No need to marinate these cucumbers and apple slices for very long.
With the other half of the granny smith apple, peel and grate 2 tablespoons of it.
Skirt Steak (1)
. Cover and chill overnight. If you can’t marinate overnight, try for at least an hour.
Meanwhile, prepare barbecue (high heat) or place a cast iron skillet or a stainless steel skillet over high heat. Remove sliced steak from marinade, place on a plate or in a colander, and pat dry with paper towels.
Cook steaks for about 1 minute or less per side. Transfer to a platter. Let stand 5 minutes, then serve with the cucumbers.
Nutrition Per Serving
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