Korean BBQ Mixed Plate With Bulgogi And Dak Galbi

Serving: 428 g

Ingredients

• beef sirloin90 g
• chicken thigh85 g
• white rice75 g
• lettuce50 g
• carrot50 g
• cucumber60 g
• garlic8 g
• honey10 g

Recipe steps

1. Marinate paper-thin sirloin in soy, honey, grated pear, garlic and sesame oil for 30 minutes.
2. Coat the chicken thigh separately in gochujang, soy, honey and garlic.
3. Grill the bulgogi fast over high heat, then cook the gochujang chicken more slowly so the glaze does not burn.
4. Quick-pickle cucumber and carrot ribbons in rice vinegar with a pinch of sugar.
5. Serve both meats on one plate with rice and lettuce leaves for wrapping.

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