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Korean Beef Bulgogi with Zesty Ginger Slaw

Author: Andie Mitchell

Ingredients

Marinade:

  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons chili sauce I like Sambal Oelek
  • 3 garlic cloves minced
  • ½ cup chopped scallions
  • 1 pound flank steak

Zesty Korean Ginger Slaw

  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 2 tablespoons chili sauce
  • 1 garlic clove minced
  • 1- inch piece of ginger peeled and grated
  • 1 head napa cabbage shredded
  • 1 carrot grated
  • 4 radishes sliced and cut into matchsticks
  • ½ cup chopped scallions
  • ¼ cup red bell pepper cut into matchsticks

Instructions

  • Marinate the beef: In a small bowl, whisk the soy sauce, vinegar, sesame oil, sugar, chili sauce, garlic, and scallions. Put the beef in a large resealable plastic bag or shallow bowl and pour the marinade on top. Seal or cover and refrigerate for at least 2 hours and up to overnight.
  • Make the slaw: In a small bowl, whisk the fish sauce, soy sauce, vinegar, sesame oil, sugar, chili sauce, garlic, and ginger.
  • In a large bowl, toss the cabbage, carrots, radishes, scallions, and bell peppers. Pour the dressing on top and toss to coat. Cover and refrigerate for 30 minutes.
  • Grill the beef: Preheat your gas grill to high. Remove the steak from the marinade and discard the liquid. Once hot, grill the steak for 5 minutes per side. Transfer the steak to a cutting board and let rest for 15 minutes before slicing thinly across the grain.
  • Lay corn tortillas on a work surface, divide the steak among them, and pile a spoonful of zesty ginger slaw on top. Serve immediately.