The name of the dish sounds funny, but the taste is nothing to joke about. Bulgogi is actually a Korean dish that just means it has been marinated. It can refer to chicken, pork, or beef. When i first found this recipe I knew all of the ingredients matched up well with our palates, heck most of them I had in my pantry. I just needed to go out and buy an Asian pear, which I highly recommend using one in this recipe. While making the marinade,  tasted it and it was deliciously sweet, but had a nice undertone to it to balance the sweetness. The result is a marinade combination that I had never tried before, but will definitely put on the rotation list a lot this Summer. This is a great meal to make for during the week. Prepare the marinade and then come home in the evening and you’ll have dinner in just a few minutes!

Bulgogi

Ingredients

• 1 1/2 lbs. boneless rib eye steak
• 1 tsp sesame seeds
• 1/2 Asian pear, peeled an coarsely chopped (If you can’t find, Anjou or Bartlett can be used)
• 3 cloves garlic, minced
• 2 Tbsp reduced-sodium soy sauce
• 1/4 cup sweet white wine, I use Pinot Grigio
• 2 Tbsp toasted sesame oil
• 1 tsp honey
•  3 tbsp sugar
• 1 tsp freshly ground black pepper
• 1/2 onion, cut in half-moon slices
• 8 whole lettuce leaves, such as Boston, Bibb, or Iceberg
• 2 scallions, thinly sliced

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Place steak in the freezer for 1 hour. This makes it easier to thinly slice.

In a blender or food processor, combine pear, garlic, soy sauce, wine, sesame oil, honey, sugar, and pepper and blend into a coarse mixture. Place mixture in a resealable plastic bag. Add toasted sesame seeds and onion and massage bag gently to combine the ingredients.

Slice the partially frozen steak across the grain into very thin slices. Add slices to the marinade and massage the bag to distribute the marinade evenly over the meat. Refrigerate for at least 4 hours and up to 24 hours.

When ready to cook, adjust oven rack so that it is 4 inches from the heating element. Preheat the broiler to high, about 550 F. Line a baking sheet with tinfoil. Spread the meat, onions, and marinade in a single layer on the baking sheet. Broil for 5 minutes, then turn the meat and broil the second side about 3 minutes. The meat should be cooked through and slightly caramelized in spots. While meat cooks, wash lettuce leaves and pat dry.

To server, divide beef among the lettuce leaves, sprinkle with scallions, then roll up the meat in the lettuce leaves.

Serves 4

Source: Hannaford Fresh Magazine, Jan./Feb. 2012