A kosher version of a classic Korean meal, great for a twist on a summer BBQ.
- 1 Pear (Use an Asian pear if you can find it, otherwise any pear will do) Peeled, cored, chopped, and blended smooth
- 2 tbsp Brown Sugar
- 1 tsp White Pepper
- 1 tbsp Ground Ginger
- 3 Cloves Garlic Minced
- 1/2 Cup Soy Sauce
- 2 tbsp Honey
- 2 tbsp Mirin or Sherry
- 2 tbsp Toasted Sesame Oil
- 1/2 lb Thinly Sliced Steak (Bulgogi)or Thinly Sliced Short Rib (Kalbi) Cut Across the Bones
- 1/2 lb Thick Cut Beef Bacon Raw beef navel would be more traditional but can be harder to come by
- 2 Scallions Sliced Thin
- Juice of 1 Lime
- 1 tsp Gochujang (Sriracha will do in a pinch)
- 1 tbsp Honey
- 1 tbsp Soy Sauce
- 1 tbsp Toasted Sesame Oil
- 1 tbsp Rice Vinegar
- Black and White Toasted Sesame Seeds
- Chopped Scallions
- Frozen Edamame Still in the pod, steamed in the microwave
- 2 Cups Cooked White Rice
- 1/2 Cup Sauerkraut
- 1 Tbsp Gochujang (Sriracha will do in a pinch)
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You can use the same marinade for bulgogi or kalbi. If you are making both you may want to double the recipe.
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In a large bowl combine the pear, brown sugar, white pepper, ginger, garlic, soy sauce, mirin or sherry, honey, and toasted sesame oil. Add the steak or short ribs and allow to marinate for 1-4 hours
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Cook on a grill or on grill pan over high heat until nicely seared on each side,
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In a large bowl combine the gochujang, scallion, lime juice, soy sauce, honey, rice vinegar, and toasted sesame oil. Add the beef bacon and allow to marinate for 1-4 hours
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Cook on a grill or on grill pan over high heat until nicely seared on each side,
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In a small bowl combine the sauerkraut and gochujang. Mix thoroughly.
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Place you rice in a mound in a bowl. Top with your meat and garnish with kimchi, edamame, scallions, and black and white toasted sesame seeds.