Skirt Steak Bulgogi
I have never been to Korea. I have enjoyed Korean food for many years though. Its a simple but flavorful kind of cooking. Since the pandemic, we have done much of grocery shopping using Walmart’s online system. It has been fine but I have learned that one must never by Walmart Skirt Steak. Toughest and less flavorful than any other. Get some good skirt steak and try this one, you will like it.
2 lbs. skirt steak, cut into 4-inch-long pieces
1 medium Asian pear or Fuji apple (about 8 ounces), peeled, cored and chopped
1 cup chopped yellow onion, plus 1 large yellow onion, cut into ½-inch-thick rounds
10 large garlic cloves, peeled
1 (2-inch) piece fresh ginger, peeled and chopped
¼ cup soy sauce
¼ cup maple syrup
2 Tbs granulated sugar oe aubstitute
Kosher salt (Diamond Crystal) and black pepper
2 bunches scallions
Neutral oil, such as vegetable or canola, for grilling
Steamed white rice, for serving
- On a large cutting board, pound the steak until it is 1/8-inch thick using a meat mallet or heavy skillet. Transfer to a large bowl.
In a food processor or blender, blitz the pear, chopped onion, the garlic, ginger, soy sauce, maple syrup, sugar, 1/2 tsp salt and 1 tsp pepper until smooth. Pour the wet mixture over the steak, cover tightly and marinate in the refrigerator for at least 1 hour and up to 24 hours. Longer is better.
- When ready to cook, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. On a sheet pan, coat the sliced onions and the scallions with 1 tablespoon oil and season with salt and pepper.
- Wipe off any marinade clinging to the steaks and place the steaks on the hot, greased grate, along with the onion rounds and scallions. Grill the steak until charred and caramelized at the edges, 2 to 4 minutes per side. Grill the onions and scallions until charred but still crisp, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. Discard any remaining marinade.
Arrange the steaks on a large platter, and top with the grilled onions and scallions. Serve family-style with steamed rice.