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Steak Bulgogi with Cucumber-Apple Pickles
Recipe

18 INGREDIENTS • 8 STEPS • 1HR 50MINS

Steak Bulgogi with Cucumber-Apple Pickles

4.9
8 ratings
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.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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.
1HR 50MINS
Total Time
$3.69
Cost Per Serving
Ingredients
Servings
4
US / Metric
Korean-Style Steak
Mirin
1/4 cup
Soy Sauce
2 Tbsp
Light Corn Syrup
1 Tbsp
Light Corn Syrup
or Brown Sugar or Maple Syrup
Scallion
1 1/2 Tbsp
Finely Chopped Scallions
white and pale green parts
Gochujang
1 Tbsp
Gochujang
or Sambal Oelek
Fresh Ginger
1 Tbsp
Minced Fresh Ginger
peeled beforehand
Garlic
2 cloves
Garlic, minced
Sesame Oil
1/2 Tbsp
Sesame Oil
Rice Vinegar
1/2 Tbsp
Skirt Steak
1
(10 oz)
Skirt Steak, thinly sliced
up to 20 oz
or Hanger Steak, Ribeye or Strip Steak
Cucumber-Apple Pickles
Japanese Cucumber
2 cups
Japanese Cucumbers
or Kirby Cucumbers
Fine Sea Salt
1 1/4 tsp
Fine Sea Salt
or Kosher Salt
Fuji Apple
1
Fuji Apple
or Granny Smith Apple
Water
2 cups
Water
Rice Vinegar
1/3 cup
Rice Vinegar
or Cider Vinegar
Fresh Ginger
1 Tbsp
Thinly Sliced Fresh Ginger
peeled beforehand
Korean Chili Flakes
1 pinch
Korean Chili Flakes
or Crushed Red Pepper Flakes
optional
Nutrition Per Serving
VIEW ALL
Calories
276
Fat
8.1 g
Protein
16.7 g
Carbs
33.4 g
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Steak Bulgogi with Cucumber-Apple Pickles
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Slice 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.
step 1 Slice 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.
step 2
Halve the 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.
step 2 Halve the 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.
step 3
Toss the apple with cucumbers and Water (2 cups), Rice Vinegar (1/3 cup), Fresh Ginger (1 Tbsp), Granulated Sugar (1/4 cup), and 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.
step 3 Toss the apple with cucumbers and Water (2 cups), Rice Vinegar (1/3 cup), Fresh Ginger (1 Tbsp), Granulated Sugar (1/4 cup), and 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.
step 4
With the other half of the granny smith apple, peel and grate 2 tablespoons of it.
step 4 With the other half of the granny smith apple, peel and grate 2 tablespoons of it.
step 5
Whisk together Mirin (1/4 cup), grated Apple, Soy Sauce (2 Tbsp), Light Corn Syrup (1 Tbsp), Scallions (1 1/2 Tbsp), Gochujang (1 Tbsp), Fresh Ginger (1 Tbsp), Garlic (2 cloves), Sesame Oil (1/2 Tbsp), and Rice Vinegar (1/2 Tbsp).
step 5 Whisk together Mirin (1/4 cup), grated Apple, Soy Sauce (2 Tbsp), Light Corn Syrup (1 Tbsp), Scallions (1 1/2 Tbsp), Gochujang (1 Tbsp), Fresh Ginger (1 Tbsp), Garlic (2 cloves), Sesame Oil (1/2 Tbsp), and Rice Vinegar (1/2 Tbsp).
step 6
Add Skirt Steak (1). Cover and chill overnight. If you can’t marinate overnight, try for at least an hour.
step 6 Add Skirt Steak (1). Cover and chill overnight. If you can’t marinate overnight, try for at least an hour.
step 7
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.
step 7 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.
step 8
Cook steaks for about 1 minute or less per side. Transfer to a platter. Let stand 5 minutes, then serve with the cucumbers.
step 8 Cook steaks for about 1 minute or less per side. Transfer to a platter. Let stand 5 minutes, then serve with the cucumbers.
Tags
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Dairy-Free
Beef
Asian
Grill
BBQ
Lunch
Shellfish-Free
Dinner
Korean
Side Dish
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