Korean Bulgogi Wraps

Bulgogi is the grilled street food that is ubiquitous in Korea. The reason it is ubiquitous is because it is just about the best tasting steak that will ever pass your lips. It's also ubiquitous because it is incredibly simple to make. You just marinate the beef and then grill it up for 6 minutes per side.

Truth be told, this recipe is actually more like Korean fajitas. And it's really easy, because most of the other ingredients can be bought fully ready to go in the produce department. Matchstick carrots and shredded cabbage are sold in 10-ounce bags. I just throw all of the stuff onto a lazy susan and let everyone make their own Korean Bulgogi Wrap.

INGREDIENTS

For the Marinade and Beef

1-inch piece of ginger
2 cloves garlic
1 teaspoon brown sugar
2 tablespoons gochujang
4 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 pear, stem removed

1 flank steak, 1-1/2 to 2 pounds

For the Wraps

12 soft flour tortillas
1 cup cooked rice, chilled
1 bunch of cilantro, chopped
10 ounces chopped cabbage
10 ounces matchstick carrots
Sriracha


DIRECTIONS

1. Place all marinade ingredients into a blender or food processor and puree until the marinade is liquified. Put flank steak in a large ziplock bag and pour marinade into the bag. Seal and refrigerate for 8 hours.
2. Make rice. When cooked, spread rice out on a sheet pan and cool in refrigerator.
3. Prepare your grill for direct cooking over high heat
4. Remove steak from marinade and wipe clean.
5. Grill steak for 6 minutes per side. Then tent steak with foil and let it rest for 5 minutes.
6. Cut the steak into thin slices and serve with all of the other wrap ingredients.

Wine pairing: My first choice would always be a big fruity, Zinfandel. If all of your stars are aligned, it would be a Turley.