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Week of 6/24/24

Summer Korean BBQ
with kimchi potato salad / cucumber and shallot pickles

Active: 60 Total: 180
Original GF Paleo Vegetarian
Summer Korean BBQ

With summer in full swing, we couldn't resist this backyard-friendly spin on Korean BBQ. We've even swapped a creamy potato salad (with a spicy kick!) for the traditional rice.
Smarts: Prepare all of the cold components ahead, and this meal will come together very quickly.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly
Proteins
Beef, non-ground
Cuisines
Asian - Korean
Save recipe
37

Ingredients

Metric
Servings:
4
Beef Bulgogi:
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 1 tsp , grated
  • Tamari - 1/3 cup
  • Brown sugar - 1 1/2 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Steak, sirloin or flank - 1 lb
Kimchi Potato Salad:
  • Carrots - 2 oz , shredded (2 oz equals about 1 large carrot; shred them with a box grater for better texture or look for pre-shredded to save time)
  • Kimchi - 1/2 cup , drained and chopped
  • Potatoes, russet - 1 lb , peeled and diced
  • Mayonnaise - 1/3 cup
  • Gochujang, gluten-free - 2 tsp (sub hot sauce)
  • Vinegar, rice - 1 tsp
Cucumber and Shallot Pickles:
  • Shallots - 2 bulbs , thinly sliced
  • Cucumbers - 8 oz , sliced
  • Water - 3/4 cup
  • Sugar - 1 1/2 Tbsp
  • Salt - 1 1/2 tsp
  • Vinegar, rice - 1/2 cup
  • Sesame seeds - 1 tsp
Summer Korean BBQ:
  • Lettuce, any leafy variety - 1 head , leaves separated (such as leaf or butter lettuce)
  • Green onions - 3 stalks , chopped; green and white parts combined
  • Gochujang, gluten-free - for serving (sub hot sauce)

Choose Cooking Method

Prep

  1. Make marinade - Mince garlic and peel and grate the  ginger. Whisk together garlic, ginger, Tamari, brown sugar, sesame oil, and first portion of cooking oil. (Can be done up to 5 days ahead)

  2. Marinate steak - Add steak to marinade and turn to coat all sides. Tenderize with a fork. Marinate for at least 2 hours and up to 2 days. (Can be done up to 2 days ahead)

  3. Make pickles - Thinly slice shallots and cucumbers. Press them gently into a jar or small bowl. Combine water, sugar, and salt in a microwave-safe bowl and heat until sugar and salt dissolve. Stir vinegar (portion for pickles) into sugar-salt mixture. Pour liquids over vegetables (add more vinegar if vegetables aren’t fully submerged in liquid). Refrigerate for at least 30 minutes and up to 5 days. (Can be done up to 5 days ahead)

  4. Carrots / Kimchi - (If prepping right before cooking, get grill heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)

  5. Make potato salad - Peel and dice potatoes and place in a large saucepan with enough well-salted water to cover them. Boil potatoes until very tender. Drain potatoes in a colander and allow them to sit for 5 minutes to release steam before proceeding. In a small bowl, whisk together mayonnaise, gochujang (portion for potato salad), and rice vinegar (portion for potato salad). Season dressing to taste with some salt and pepper. Combine potatoes, carrots, and kimchi in a large serving or mixing bowl and toss with dressing. (Can be done 1 day ahead)

  6. Lettuce / Green onions - Prep as directed.

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Make

  1. Heat grill to 500F / 260C degrees, leaving one part of grill with direct heat and one part with indirect heat. Clean grates and brush with second portion of cooking oil.

  2. While grill heats, drain liquid from pickles. Toss pickles with sesame seeds.

  3. Remove steak from marinade (discard marinade) and season on both sides with some salt and pepper.

  4. Place steak over direct heat. Sear steak for ~4 minutes on each side, closing the lid after each turn. Move to indirect heat and continue to cook until steak reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).

  5. Transfer steak to a cutting board and rest, covered, for 5 minutes.

  6. If potato salad was made ahead of time, give it a stir.

  7. When steak is done resting, slice against the grain.

  8. Arrange steak and lettuce leaves on a serving platter. Place green onions and pickles into bowls.

  9. Serve family-style, allowing everyone to build their own lettuce wraps with steak, pickles, green onions, and gochujang. Enjoy with kimchi potato salad on the side.

Prep

  1. Make marinade - Mince garlic and peel and grate the  ginger. Whisk together garlic, ginger, Tamari, brown sugar, sesame oil, and first portion of cooking oil. (Can be done up to 5 days ahead)

  2. Marinate steak - Add steak to marinade and turn to coat all sides. Tenderize with a fork. Marinate for at least 2 hours and up to 2 days. (Can be done up to 2 days ahead)

  3. Make pickles - Thinly slice shallots and cucumbers. Press them gently into a jar or small bowl. Combine water, sugar, and salt in a microwave-safe bowl and heat until sugar and salt dissolve. Stir vinegar (portion for pickles) into sugar-salt mixture. Pour liquids over vegetables (add more vinegar if vegetables aren’t fully submerged in liquid). Refrigerate for at least 30 minutes and up to 5 days. (Can be done up to 5 days ahead)

  4. Carrots / Kimchi - Prep as directed and combine. (Can be done up to 5 days ahead)

  5. Make potato salad - Peel and dice potatoes and place in a large saucepan with enough well-salted water to cover them. Boil potatoes until very tender. Drain potatoes in a colander and allow them to sit for 5 minutes to release steam before proceeding. In a small bowl, whisk together mayonnaise, gochujang (portion for potato salad), and rice vinegar (portion for potato salad). Season dressing to taste with some salt and pepper. Combine potatoes, carrots, and kimchi in a large serving or mixing bowl and toss with dressing. (Can be done 1 day ahead)

  6. Lettuce / Green onions - Prep as directed.

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Make

  1. Drain liquid from pickles. Toss pickles with sesame seeds.

  2. Remove steak from marinade (discard marinade) and season on both sides with some salt and pepper.

  3. Heat grill pan or skillet over medium-high heat. Brush with second portion of cooking oil. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; 4 to 7 minutes for medium; 8 to 10 minutes for well-done.

  4. Transfer steak to a cutting board and rest, covered, for 5 minutes.

  5. If potato salad was made ahead of time, give it a stir.

  6. When steak is done resting, slice against the grain.

  7. Arrange steak and lettuce leaves on a serving platter. Place green onions and pickles into bowls.

  8. Serve family-style, allowing everyone to build their own lettuce wraps with steak, pickles, green onions, and gochujang. Enjoy with kimchi potato salad on the side.

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