Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots
Serves 4 INGREDIENTS
Grated zest and juice of 1large lemon 2 shallots, thinly sliced
Kosher salt
1 tablespoon black peppercorns 1 teaspoon demerara sugar
(such as Sugar in the Raw)
½ teaspoon garlic powder
1 pound thinly sliced rib-eye or other meat for bulgogi-style dishes Vegetable oil
1 jalapeño, thinly sliced into rings Fresh cilantro leaves plus tender stems, lots of it
Cooked white rice, for serving
DIRECTIONS
Heat the oven to 170 degrees. Evenly spread out the lemon zest on a sheet pan and bake until completely dried out, 20 to 30 minutes. Meanwhile, mix the lemon juice and shallots in a small bowl, season with salt, toss and set aside to quick-pickle.
Add the dried-out lemon zest and the black peppercorns to a spice grinder or mortar/pestle and grind until coarse. Transfer to a small bowl and stir in 1 teaspoon salt, the demerara sugar and garlic powder.
Use a paper towel to pat the meat dry and lay it out on a cutting board or sheet pan in a single layer. Season both sides with the lemon pepper.
Heat a large grill pan or skillet until very, very hot (you may see a wisp of smoke
rise from the surface) and add enough oil to lightly coat the bottom. Add the bulgogi to the pan in a single layer and cook until crispy and well browned, about 1minute on the first side and literally a few seconds on the second. You may need to work in batches so as not to overcrowd the pan. Transfer to a plate and top with the pickled shallots, jalapeño, and cilantro. Serve with white rice.
Sheet-pan version: Instead of pansearing, you could actually drizzle some oil over the meat and broil it on the top rack until crispy and well browned, 2 to 3 minutes (just watch it carefully, so it doesn’t burn). This will only work with broilers that run very hot — if you suspect yours doesn’t, then stick to the pan-searing method in the recipe.
— From “Korean American: Food That Tastes Like
Home” by Eric Kim (Clarkson Potter, $32.50)