Bulgogi and Paneer Flatbreads
Yields: 6-8 servings
Time: Overnight prep, Cooks 5-10 minutes
Bulgogi is essentially Korean barbecue but what makes it special is the quality of meat. Bulgogi uses beef sirloin, tenderloin, or ribeye that has beautiful marbling throughout the cut. It’s marinated overnight in soy sauce, sesame oil, and an array of alliums that perfume the meat beautifully. These flatbreads compliment the sweet and savoriness of the bulgogi with tangy paneer, stringy mozzarella, and crunchy fried onions. Serve them at happy hour or as a main dish for your next dinner party!
Bulgogi Ingredients:
1 lb. beef ribeye, sirloin, or tenderloin
Soy sauce
Sesame oil
Gochujang (Korean red pepper paste)
Anjou pear
Brown sugar
Rice vinegar
Scallion
Garlic
Ginger
Flatbread Ingredients:
Naan, roti, or your favorite type of flatbread
Shredded whole milk mozzarella
Paneer, cubed
Leek
Scallion
Kosher salt
Avocado oil
Toasted sesame seeds
Chili crisp (optional)
Special Equipement:
Charcoal or gas grill
Directions:
Step One:
To prep the bulgogi, thinly slice beef into strips, about 1/8 inch thick. You can always ask the butcher to do this for you if you’re not confident in your knife skills. Many asian grocers will also already have packaged cuts specifically for bulgogi.
Example of H-Mart’s prepackaged ribeye for bulgogi.
Place meat in a gallon sized plastic bag.
Step Two:
In a small bowl, whisk together about 1/4 cup each of gochujang and soy sauce. Add a few shakes of sesame oil, 2-3 capfuls of rice vinegar, and 2 tablespoons of brown sugar. Roughly chop 2 scallions and 1/2 the Anjou pear, add to bowl. Lastly, grate about 1 inch of ginger root and 3-4 cloves of garlic. Taste and adjust seasoning if needed. If it needs salt, add more soy sauce, not actual salt.
Step Three:
In a plastic gallon bag, pour mixture over meat, seal bag, and massage to coat meat thoroughly. Refrigerate and let marinate overnight or for at least one hour on your counter.
If marinating overnight, bring meat to room temp before cooking.
Step Four:
The best flavor for bulgogi comes from a charcoal grill. However, a gas grill, grill pan, or cast iron skillet will work just as well. Heat whichever source you’re using to medium-high (about 350º) and grease with a neutral oil.
Sear strips of beef for about 1 minute on each side, just until meat has browned. Let cool slightly.
Step Five:
Turn on your oven broiler to preheat. Chop bulgogi into bite size strips, cubes, or however you like!
Arrange as many flatbreads as will fit on a large baking sheet (6-8 depending on size). Sprinkle a thick layer of mozzarella cheese on each as a base. Top with bulgogi and a few cubes of paneer. Broil for 3-4 minutes or until mozzarella is melted and paneer has browned. Reminder that paneer does not melt! It should just turn a nice golden brown.
Step Six:
While flatbreads are broiling, thinly slice about 1/2 cup each of leek and scallion. Heat a few tablespoons of avocado oil in a small skillet. Fry leek and scallion over medium-high heat for 5 minutes, or until lightly browned and crispy. Drain on a paper towel.
Step Seven:
Top each flatbread with a healthy helping of fried onions. You can also top with any combination of toasted sesame seeds, fresh scallion, and chili crisp if wanted. I highly suggest the chili crisp as it adds a nice amount of heat and a delectable crunch to the flatbreads. Try this!
Cut into triangles and serve as an appetizer or keep whole for an entree!
Where’s the Beef?!
Quality beef means fresh and local. You don’t have to spend beaucoup bucks on filet mignon or wagyu imported from Japan to make good bulgogi. Instead of heading to the grocery store, do some research and find a local butcher that sources beef from a local farm. Look for farms that have grass-fed, free-range beef. Happy cows means happy meat!
