1 lb Korean beef short ribs (aka flanken-style), about 1/2-inch thick
High-heat cooking oil (such as grape seed or safflower), as needed
12 lettuce leaves (TIP: Opt for red leaf, green leaf, Bibb or Boston.)
2 cups cooked short-grain brown rice
Chile bean paste or other Asian hot sauce, optional
In a small bowl, combine garlic, 6 tbsp scallions, soy sauce, sesame oil and Sucanat, whisking to dissolve Sucanat. Transfer mixture to a large, resealable bag along with beef. Transfer to refrigerator to marinate for at least 1 hour or overnight, turning occasionally.
Heat a grill to medium-high and brush grates with cooking oil. Remove beef from marinade, discarding remaining marinade, and add to grill. Grill until just done, 2 to 4 minutes per side. Transfer to a platter and sprinkle with remaining 2 tbsp scallions. Serve lettuce, rice and chile bean paste (if using) on the side for guests to make their own lettuce wraps at the table.
Serving Size: 2 1/2 oz beef, 3 lettuce leaves and 1/2 cup rice
Bulgogi is a marinated Korean dish usually made with very thin slices of rib eye, but in our version we swap out the beef for pork tenderloin. Serve in lettuce leaves with cucumber and cooked rice, as shown here, or get creative with other toppings such as kimchi or sprouts.