hey everybody today we'll be making
Korean style bulgogi with quick pickled
vegetables I'm chef Jeff and you're
watching Publix aprons cooking school
online
all right so the first thing we're gonna
do is work on our marinade now we just
need a little bit of ginger so I'm going
to snap off what I'm looking for and
when you're shopping for this you don't
have to buy the whole hand you can just
break a piece of that off using the back
of the spoon you can actually peel the
ginger with just that and that papery
outside comes right off now it does take
a little bit of time so I've got one
ready to go for us so we're gonna go
ahead we're going to slice up our ginger
and this doesn't have to be perfect
because it is going into a food
processor so once we've got that all
sliced up we'll just drop it right in
here and we're gonna add some brown
sugar some diced onion a few cloves of
garlic and some pear and the pear is
going to add some flavor it's
traditionally used and also the enzymes
of the pear going to help to tenderize
that meat for us a little bit a little
bit of black pepper and then about a
tablespoon of toasted sesame oil and
about two tablespoons of soy sauce
beautiful now we'll just get the lid on
and once it's pureed and it's all smooth
and the consistency is pretty even we
can go ahead and move it over to a zip
top bag we've made a collar on the bag
kind of helps it stand a little bit but
more importantly it's going to keep the
outside of the bag nice and clean and we
can go ahead and get our marinade in
there now I'm gonna go ahead and get our
steak now that we've got this in the bag
and we can keep it going so I've just
taken our skirt steak out of the freezer
and put it in there because this is a
pretty thin slice of meat and by
freezing it a little bit not all the way
it's gonna make it a lot easier to work
with now you can see the muscle
striations going in this direction we're
going to cut this into three pieces and
then we're actually going to go ahead
and cut against that grain we're gonna
use a fairly severe bias and that's
going to give us nice wide slices which
will go really well on the grill I want
to cut them nice and thin and these are
going to go right into our marinade
all right once we get this in we can
just pull the collar up over the
marinade get a bunch of that air out and
kind of move it around make sure that
all of our steak is getting marinated
nicely and we'll just go ahead
zip it shut and I'm gonna take this to
marinate for 30 minutes so while I've
got our steak marinating I went ahead
and sliced our veggies real thin to get
them prepped but first we're gonna start
with the pickling liquid we're gonna add
some water nice hot pot salt some sugar
and a half cup of rice vinegar and let
me just give this a quick stir and we
want to let this come to the boil make
sure that we've dissolved our sugar and
our salt now with our veggies we started
with a serrano pepper which was sliced
very thin this is going to help that
quick pickle to happen you know quickly
we've got some green onion carrots
sliced garlic and then we also got a
daikon radish now you can have our
produce department cut this down to
whatever size you may need we sliced it
very thin on a mandolin giving us some
beautiful disks and we're going to take
these and actually cut them into strips
beautiful and add that as well
so our pickling liquids come to the boil
all of that sugar and salt is nicely
dissolved we're just going to pour it
right over the top of these veggies
perfect and so now we just want to let
this come to room temperature on its own
during that time we'll get the pickling
we're looking for and I'm gonna go get
our steaks all right so we've got our
marinated skirt steak here our grill pan
is nice and hot we want to make sure
it's real hot so that we can get a good
caramelization a nice sear on our meat
so let's go ahead and take this out oh
that's the sound you want to hear right
there it's a beautiful thing
want to make sure we do not crowd the
pan because that's going to create steam
and we won't get the sear marks we want
now we sliced these real thin they're
only going to need about two minutes on
each side
and we're going to do these in batches
because again we don't want to put too
much in the pan at once
now we want to just kind of let this go
get a good sear it's important not to
try to pick it up too soon because if
you do it'll stick a little bit and you
might end up tearing the meat instead
leave it be when it comes up on its own
that's when you know that sear is
complete all right these are looking
pretty good we're gonna go ahead and
turn them over and once we do it's only
about two more minutes and they'll be
ready to go and we can get the next set
going
all right so now that our steak is done
we just need to garnish we've got some
toasted sesame seeds beautiful some
sliced green onions right on top here
there we go just like that no such thing
is too much stake
and our quick pickled veg there we go
look all that color
and we've got some gochujang sauce a
little bit goes a long way with this
stuff
now let's give this a taste
yeah that's fantastic a little bit of
sweetness from the marinade that acidity
and a little bit of spice from the
peppers in the quick pickle plus that
quick pickle still has some crunch to it
so we've got different textures this
really is fantastic and the lesson here
don't be afraid to try quick pickling
your own vegetables it's fast easy and
most of all delicious and with just a
couple other techniques you can serve an
amazing dish like this from the comforts
of home use the link to download this
full recipe and be sure to check out our
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