Bulgogi, a beloved Korean dish, has long captivated food enthusiasts with its rich flavors and history. Traditionally made with thin slices of marinated beef, bulgogi is known for its balance of sweetness and savory depth. The word “bulgogi” translates to “fire meat,” referencing its roots in grilling, often over an open flame. Today, it’s enjoyed in various forms, from grill plates to modern bowls, making it a versatile meal for any occasion.
One delicious twist on this classic dish is pairing bulgogi with a Spicy Ponzu Cucumber Salad. This salad not only adds a refreshing, tangy element to balance the richness of the beef but also brings a hint of heat that enhances the overall flavor profile. The cucumbers, lightly smashed and tossed with a blend of Marukan Sudachi Ponzu, chili crisp, and sesame oil, create a perfect contrast to the bulgogi’s savory marinade.
One of the star ingredients in this dish is Marukan Sudachi Ponzu. Sudachi is a small, green citrus fruit native to Japan, often used for its sour, tangy juice. Marukan’s Sudachi Ponzu combines this bold citrus flavor with soy sauce, offering a zesty and umami-rich addition to dishes. The combination of ponzu and chili crisp in the cucumber salad elevates it from a simple side to a dish that can stand on its own. And of course, it is gluten-free.
Serve this bulgogi over rice with the spicy ponzu cucumber salad, a little kimchi (I like spicy but you can also get mild) and maybe some lettuce leave for a full meal ready in minutes once the marinating of the meat takes place.
Ponzu Bulgogi
Servings: 6
Calories: 353kcal
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Slice ribeye into ¼ inch strips and place in a large food storage bag. (Tip, place steak in the freezer for 20 – 30 minutes before slicing to make it easier.)
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In a medium mixing bowl, combine the Marukan Sudachi Ponzu, pear, sugar, sesame oil, gochujang, garlic, and ginger. Pour into the large food storage bag along with the steak, massage gently to coat the steak, and marinate for 2 hours or up to overnight, turning the bag occasionally.
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Heat a large cast iron skillet over medium-high heat. Add one tablespoon of oil and let it heat for a moment. Working in batches, add the steak to the pan in a single layer. Cook undisturbed, for 1 – 3 minutes then flip and cook on the other side for 1 – 3 minutes, don’t overcook. Remove from the pan. Repeat with the remaining oil and steak.
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Serve immediately in bowls over rice with the cucumber salad, kimchi, and lettuce leaves if desired. Garnish with green onions and sesame seeds.
Nutrition Facts
Ponzu Bulgogi
Amount Per Serving
Calories 353
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 9g45%
Trans Fat 0.03g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 69mg23%
Sodium 62mg3%
Potassium 370mg11%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 23g46%
Vitamin A 71IU1%
Vitamin C 3mg4%
Calcium 23mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Spicy Ponzu Cucumber Salad
Servings: 6
Calories: 18kcal
Nutrition Facts
Spicy Ponzu Cucumber Salad
Amount Per Serving
Calories 18
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 194mg8%
Potassium 16mg0%
Carbohydrates 2g1%
Fiber 0.05g0%
Sugar 1g1%
Protein 0.1g0%
Vitamin A 10IU0%
Vitamin C 0.3mg0%
Calcium 3mg0%
Iron 0.04mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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