1/2 pound boneless, well-marbled, sirloin steak
3/4 cup grated Asian pear
1/2 cup chopped scallion, plus more for garnish
3 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon crushed red chili flakes
1 tablespoon light brown sugar
2 teaspoons grated ginger
2 cloves garlic, finely grated
1 tablespoon toasted sesame seeds, for garnish
Kosher salt and freshly ground black pepper
1 Asian pear, thin strips
1 head Napa cabbage, thin strips
1/4 red onion, thinly sliced
2 tablespoons Rice wine vinegar
1 tablespoon Gojuchang
2 teaspoons granulated sugar
1/2 tablespoon chopped cilantro
1 tablespoon wasabi
1/2 tablespoon freshly squeezed lime juice
1 cup good quality mayonnaise, such as Hellmann’s
1/2 cup butter, softened
Good quality bun, such as challah
Firm up sirloin in the freezer for about 1/2 hour. Slice into 1/8-inch thick slices.
In a plastic storage bag, combine the grated pear, scallion, soy sauce, sesame oil, chili flakes, brown sugar, ginger, and garlic. Add the sirloin pieces to the marinade and combine. Seal bag and refrigerate for at least 1 hour up to overnight.
For the slaw, into a large non-reactive bowl, combine the Asian pear, cabbage, onion. Season with salt and toss together. In a small bowl, whisk together rice wine vinegar, Gojuchang, sugar, and cilantro. Toss the dressing over the slaw and mix well.
In a large cast-iron grill over medium heat, cook the meat and juices together, moving occasionally. Once the liquid evaporates, continue cooking the beef until it browns, about 15 minutes total.
In a small bowl, mix together the wasabi, lime juice, and mayonnaise. Set aside.
Butter both sides of the buns and toast in a sauté pan over medium heat. Spread mayonnaise on each bun. Top the bottom bun with the bulgogi, top with slaw, scallion, and sesame seeds.
Cook with soul. Eat with pleasure!