Seasoned with a savory soy marinade and grilled over high heat, bulgogi is a favorite Korean meal. The key is using thinly cut rib-eye or other tender cuts of beef that cook quickly. Using prunes to take the place of some of the sugar boosts the savory flavor of the final dish.
In a bowl large enough to fit the meat, mix together the onion, garlic, pepper, sugar, prune juice concentrate, prune bits, soy sauce and oil. Stir together to produce a thick marinade (the prune bits will eventually dissolve). Add the meat, coat in the marinade, cover and refrigerate at least 1 hour or overnight. Before cooking, bring to room temperature.
Heat a cast-iron grill pan over high heat. (Alternatively, heat 1 tablespoon oil in a large pan over high heat.) In batches, remove the meat out of the marinade, shaking off the excess. Grill until charred on the outside, about a minute each side. (Alternatively, sear the meat in the pan.) Transfer to a serving platter.
To eat, take one lettuce leaf, place some meat and cucumber on it, and roll together. Alternatively, serve as a rice bowl.
130 g / 1 cup coarsely chopped yellow onion
4 garlic cloves, peeled and halved
1 teaspoon black pepper
2 teaspoons sugar (optional)
15 ml / 1 tablespoon Prune Juice Concentrate
50 g / 1/3 cup Prune Bits
75 ml / 1/3 cup soy sauce
30 ml / 2 tablespoons toasted sesame oil
600 g / 1 1/4 lb rib-eye steaks (2-3 pieces), cut crosswise into 1/4-inch slices
4 romaine lettuce hearts, leaves separated
1 cucumber, thinly sliced
1 green onion, thinly sliced at an angle
Cooked rice (optional)
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