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Bulgogi in Korean translates to "fire meat," so we're firing up this dish on the Traeger. Thinly sliced marinated skirt steak is grilled till caramelized then added to a bowl with rice, kimchi, and homemade pickled carrots.
1/2 pear, peeled
1/4 Cup soy sauce
2 Clove garlic
1 1 inch fresh ginger, peeled
1 Tablespoon gochujang
1 Tablespoon Brown sugar
1 Tablespoon sesame oil
2 Pound skirt steak, trimmed
2 Large carrots, thinly shaved
1/4 Cup rice wine vinegar
2 Tablespoon Sugar
1/2 Tablespoon Kosher salt
1/4 Teaspoon red pepper flakes
2 Cup Cooked Rice, for serving
1 Cup kimchi
1/2 Cup thinly sliced cucumber
4 Whole fried egg
sesame seeds, for garnish
green onion, thinly sliced
1/2 pear, peeled
1/4 Cup soy sauce
2 Clove garlic
1 1 inch fresh ginger, peeled
1 Tablespoon gochujang
1 Tablespoon Brown sugar
1 Tablespoon sesame oil
2 Pound skirt steak, trimmed
2 Large carrots, thinly shaved
1/4 Cup rice wine vinegar
2 Tablespoon Sugar
1/2 Tablespoon Kosher salt
1/4 Teaspoon red pepper flakes
: 450 ˚F
: 450 ˚F
2 Cup Cooked Rice, for serving
1 Cup kimchi
1/2 Cup thinly sliced cucumber
4 Whole fried egg
As Needed sesame seeds, for garnish
As Needed green onion, thinly sliced