Brisket Bulgogi Recipe

Cook rice

Rinse 1 cup short-grain rice under cold water until runoff is clear. Combine rinsed rice with 1.25 cups water in a small saucepan. Bring to a boil, then reduce to low, cover and simmer 12-14 minutes until water is absorbed. Remove from heat and let rest 10 minutes covered. Fluff with a fork and stir in 1/2 tsp rice vinegar if using; keep warm.

Prepare marinade

In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp mirin, 1 tsp sesame oil, minced garlic (3 cloves), grated ginger (1 tsp), 1 tsp gochujang (optional), 1/4 tsp black pepper and 1 tsp cornstarch until sugar and cornstarch are dissolved and the mixture is homogeneous.

Marinate brisket

Place 1 lb thinly sliced brisket in a shallow dish or zip-top bag. Pour the marinade over the beef, tossing to coat all pieces. Press out excess air and marinate in the refrigerator for at least 30 minutes and up to 4 hours. (If short on time, 15–20 minutes will still impart flavor.)

Cook beef

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tsp neutral cooking oil and swirl to coat. Remove brisket from marinade, letting excess drip back into the bowl (reserve marinade). Add the beef to the hot pan in a single layer (work in batches if necessary) and sear without moving for 30–45 seconds to develop color, then stir and cook 1–2 more minutes until mostly cooked through. If using batches, return all beef to the pan. Pour the reserved marinade into the pan and cook 1–2 minutes, stirring, until sauce thickens slightly and coats the beef. Remove from heat.

Sauté vegetables

In a separate skillet or after removing the beef, add 1–2 tsp oil over medium-high heat. Add sliced onion (1/2 cup) and carrot (1/2 cup) and cook 2–3 minutes until slightly softened. Add mushrooms (3/4 cup) and cook another 2–3 minutes until mushrooms release their liquid and soften. Add scallions (2 stalks) and cook 30 seconds more. Season lightly with a pinch of salt and a few grinds of black pepper. If you prefer the vegetables mixed directly with the beef, push the cooked vegetables into the pan with the beef and toss together for 30–60 seconds to combine flavors.

Finish and garnish

Taste the beef and vegetables and adjust seasoning with a little soy sauce or a pinch of sugar if needed. Transfer cooked rice to shallow bowls. Top rice with a layer of cabbage or baby spinach if using (1 cup), then arrange the brisket bulgogi and sautéed vegetables on top. Sprinkle toasted sesame seeds (1 tsp) over each serving. Serve immediately.