Korean BBQ Platter
with bulgogi / cucumbers / kimchi

Name: Korean BBQ Platter
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 8 oz Cucumbers, cubed; 2 Tbsp Vinegar, rice; 1/2 tsp Honey; 1 heart Lettuce, romaine, shredded (sub iceberg); 6 oz Carrots, shredded (look for pre-shredded); 2 tsp Oil, toasted sesame; 1 tsp Honey; 2 tsp + 2 tsp Vinegar, rice; 1 Tbsp Hot sauce; 1/2 tsp Sesame seeds, black or white; 1/2 cup Kimchi; 1 1/4 lbs Steak, sirloin or boneless ribeye; 2 cloves Garlic, chopped; 1 tsp Ginger, grated; 1/3 cup Bragg's / coconut aminos; 2 tsp Oil, toasted sesame

Active: 45 Total: 65

Original GF Paleo Vegetarian

We love setting out all of the components of this fresh meal and letting everyone assemble their own Korean-inspired bowls right at the table. This meal was last featured in 2019.
Smarts: Make a double batch of bulgogi tonight and Thursday's lettuce cups will be a breeze.

Ingredients

Metric

Servings:

Pickled Cucumbers:

Cucumbers - 8 oz , cubed
Vinegar, rice - 2 Tbsp
Honey - 1/2 tsp

Korean BBQ Platter:

Lettuce, romaine - 1 heart , shredded (sub iceberg)
Carrots - 6 oz , shredded (look for pre-shredded)
Oil, toasted sesame - 2 tsp
Honey - 1 tsp
Vinegar, rice - 2 tsp + 2 tsp
Hot sauce - 1 Tbsp
Sesame seeds, black or white - 1/2 tsp
Kimchi - 1/2 cup

Beef Bulgogi:

Steak, sirloin or boneless ribeye - 1 1/4 lbs
Garlic - 2 cloves , chopped
Ginger - 1 tsp , grated
Bragg's / coconut aminos - 1/3 cup
Oil, toasted sesame - 2 tsp

Prep

Chill steak - This step is optional, but will make the meat easier to slice. Put beef in the freezer for about 15 minutes so it is very cold but not frozen.
Marinate beef - (Double if making Thursday night's meal.) Chop garlic. Grate ginger. Thinly slice beef against the grain. Combine garlic, ginger, aminos, and toasted sesame oil (portion for beef) in a bowl. Add beef and marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
Pickle cucumbers - Cube cucumbers. Toss with vinegar and honey (portions for cucumbers). (Can be done up to 2 days ahead)
Lettuce / Carrots - Prep as directed and combine. (Can be done 1 day ahead)

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Make

In a large bowl, whisk together toasted sesame oil, honey, and first portion of vinegar (portions for BBQ platter). Add lettuce and carrots on top. Wait to toss until right before serving.
In a small bowl, whisk together hot sauce and second part of vinegar (portion for BBQ platter).
Heat a skillet or wok over medium-high heat. Add beef and marinade and saute until beef is cooked through and marinade is bubbling. (Note: If making Thursday night's meal, go ahead and cook the steak for that night at the same time. You may want to do it in batches to avoid overcrowding and allow the meat to brown.)
Drain liquid off cucumbers and season with some salt.
Toss salad in vinaigrette and sprinkle sesame seeds on top.
Set out salad, beef (reserve half if you cooked Thursday's at the same time), hot sauce, pickled cucumbers, and kimchi. Let everyone assemble their Korean BBQ bowl at the table. (The crisp, cool salad is great mixed together in the bowls with the warm ingredients, but feel free to enjoy it on the side if you prefer.)

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Korean BBQ Platter with bulgogi / cucumbers / kimchi