This is a Mark Bittman recipe, so it really needs no explanation. I’m not sure I would have attempted making my own Korean bulgogi with out the simplicity of this recipe. It takes practically no time, it’s uniquely seasoned and requires no unusually special ingredients. This paired very well with other small dishes and lots of wine. I’d even recommend a double batch, it didn’t last very long!

Beef Bulgogi

1 bunch scallions, roughly chopped

8 or more garlic cloves, peeled and roughly chopped

1 tablespoon sugar or honey

1/2 teaspoon black pepper

1/2 cup soy sauce

1 tablespoon sesame oil

2 pounds sirloin, rib-eye or skirt steak, thinly sliced, or 3 to 4 pounds beef short ribs, boned and thinly sliced

Boston or loose-leaf lettuce leaves for serving

Siracha, for serving.

Make a marinade by blending together the first six ingredients. Slice the steak and marinate for just two hours. Using a hot grill, grill slices very quickly to sear the beef but not over cook. Serve in lettuce leaves with siracha!