Surprise your family with a delicious Korean favorite! We tweaked the classic bulgogi dish by using beef and pork.
Serves 4 to 6 Prep Time 25 minutes, plus marinating time
Cooking Time 5 minutes
500 grams beef rump (tapadera), thinly sliced
100 grams pork belly or pork loin (bacon-cut)
1/3 cup soy sauce
2 tablespoons sugar
2 cloves garlic, crushed
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
2 leaves romaine lettuce, separated
1 Asian pear, thinly sliced
FOR THE PICKLED VEGETABLES
2 carrots, thinly sliced
1 bunch radish, trimmed and sliced
1/4 cup rice-wine vinegar
1 1/2 tablespoons caster sugar
1 bird’s eye chili, thinly sliced
1. Place beef and pork in separate bowls. Combine soy sauce, sugar, garlic, and oil in a small bowl. Pour evenly over beef and pork. Marinate for at least 2 hours.
2. Make the pickled vegetables: Combine carrots and radishes in a bowl. Combine vinegar, sugar, and chili in a small saucepan. Stir over low heat to dissolve sugar. Pour over vegetables; set aside to cool.
3. Heat a grill on high. Cook pork for 2 to 3 minutes each side and beef for 1 to 2 minutes each side. Sprinkle with sesame seeds.
4. Arrange lettuce cups on platter with beef, pork, pickled vegetables, and pear. Fill lettuce cups as desired.
