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Using prunes in Korean bulgogi marinade in place of some of the sugar boosts the savory flavor of the meat and adds deeper dimension to the finished dish.

Meat / Poultry / Fish, Sauces / Rubs

Bulgogi

Seasoned with a savory soy marinade and grilled over high heat, bulgogi is a favorite Korean meal. The key is using thinly cut rib-eye or other tender cuts of beef that cook quickly. Using prunes to take the place of some of the sugar boosts the savory flavor of the final dish.

Sunsweet Ingredients

Nutritional Facts

Per serving

Using prunes in Korean bulgogi marinade in place of some of the sugar boosts the savory flavor of the meat and adds deeper dimension to the finished dish.

Instructions

  1. In a bowl large enough to fit the meat, mix together the onion, garlic, pepper, sugar, prune juice concentrate, prune bits, soy sauce and oil. Stir together to produce a thick marinade (the prune bits will eventually dissolve). Add the meat, coat in the marinade, cover and refrigerate at least 1 hour or overnight. Before cooking, bring to room temperature.
  2. Heat a cast-iron grill pan over high heat. (Alternatively, heat 1 tablespoon oil in a large pan over high heat.) In batches, remove the meat out of the marinade, shaking off the excess. Grill until charred on the outside, about a minute each side. (Alternatively, sear the meat in the pan.) Transfer to a serving platter.
  3. To eat, take one lettuce leaf, place some meat and cucumber on it, and roll together. Alternatively, serve as a rice bowl.

Ingredients

Bulgogi Marinade

130 g / 1 cup coarsely chopped yellow onion

4 garlic cloves, peeled and halved

1 teaspoon black pepper

2 teaspoons sugar (optional)

15 ml / 1 tablespoon Prune Juice Concentrate

50 g / 1/3 cup Prune Bits

75 ml / 1/3 cup soy sauce

30 ml / 2 tablespoons toasted sesame oil

600 g / 1 1/4 lb rib-eye steaks (2-3 pieces), cut crosswise into 1/4-inch slices

For Serving

4 romaine lettuce hearts, leaves separated

1 cucumber, thinly sliced

1 green onion, thinly sliced at an angle

Cooked rice (optional)

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