Korean BBQ, Bulgogi

Recently I got inspired by a food truck in Providence RI called MamaKims.

Their food is fantastic. Check them out if you are ever in the area.

I demonstrated a cast iron pan sear instead of a grill for this. Beginning on a High HEat for a few minutes then turned down to a medium low to cook it to a 145˚ internal temperature. It worked out well, but if you have a gas or charcoal grill, use it. The flavor is even better.

This marinated for a couple of hours. I tried a few recipes that only required an hour and it doesn’t do it justice. Do not marinate for days. The extracted juices from the meat get reabsorbed and can make it taste bitter.

I made a horseradish aioli which was great, but perhaps try wasabi or a chipotle pepper.

Regarding which cut to use, I have seen many recipes with sirloin. This recipe includes that because it is easier to purchase. I used a Hanging Tender because the price was right and the taste is great. If you can get it, use it. Very versatile and a great cut of meat to marinate. This is listed as a wrap with a flour tortilla because it holds together better than just lettuce or cabbage leaf. Use your culinary imagination and experiment a bit. How about Bok Choi or Radicchio leaves?


2 lbs boneless sirloin steak, thin sliced*

1 Head of Savoy Cabbage (or Iceberg Lettuce)

12, 6”  flour tortillas

Marinade –

1/2 cup soy sauce

1 T sesame oil

3 T sugar

1/2 cup rice wine

2 T minced garlic

2 tsp chili paste

1 T fresh grated ginger

1 T toasted sesame seeds

Salt & Pepper, a dash or two of each

Combine Meat with Marinade and place in refrigerator for at least 1 hour

Take the Savoy Cabbage, carefully separate leaves, rinse and allow to dry

Horseradish Aioli:

1 Egg Yolk

1 T fresh grated horseradish

juice from 1/4 lemon

2 T Miso Sauce

2 tsp rice vinegar

pinch of salt

2/3 cup grape seed oil (or olive oil)

For the aioli, place first five ingredients in blender or food processor. Turn on low and slowly pour in oil to thicken.Use as a condiment to the wrap.

Start a hot grill and clean the grates. Remove a few pieces of meat at a time and let marinade drip back into bowl. Sear both sides of the steak to dark brown. When all beef is cooked, combine with onion and aioli. Place a few slices beef and onion in a tortilla lined with a leaf of savoy.


*If you don’t want beef, try Boneless Skinless Chicken thighs.

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