Past Recipes
Steak Bulgogi

Steak Bulgogi with Pickled Radish and Cheesy Corn

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This week, Chef Giuseppe is bringing one of his most-loved Korean barbecue dishes to the menu. In this rendition of steak bulgogi, the meat is thinly sliced with an umami-packed pan sauce of soy, miso, honey, and gochujang. The meal is even complete with banchan, or small dishes, that provide texture, temperature, and flavor contrast to the rich seared meat—in this case, roasted bell pepper, quick-pickled radish, and your soon-to-be-favorite side dish: cheesy corn.

  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 530
  • Protein 38g
  • Total Carb 65g
  • Total Fat 20g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red radishes
    • 3 ounces
    • red radishes
  • rice wine vinegar
    • 1/3 cup
    • rice wine vinegar
  • green bell pepper
    • 1
    • green bell pepper
  • scallions
    • 3
    • scallions
  • garlic
    • 3 cloves
    • garlic
  • corn
    • 3/4 cup
    • corn
  • shredded mozzarella cheese
    • 1 ounce
    • shredded mozzarella cheese
  • steaks
    • 2
    • steaks
  • gochujang
    • 1 1/2 tablespoon
    • gochujang
  • gluten-free soy sauce
    • 1 1/2 tablespoon
    • gluten-free soy sauce
  • miso paste
    • 1 1/2 tablespoon
    • miso paste
  • honey
    • 1 packet
    • honey
  • aluminum tin
    • 1
    • aluminum tin

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • aluminum foil
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Halve radishes lengthwise, then thinly slice crosswise and place in a small bowl. Add rice wine vinegar to bowl with radishes and set aside to pickle. Halve bell pepper lengthwise, discarding seeds and stem. Cut lengthwise into ¼-inch strips. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Mince garlic. Reshape aluminum tin, if bent.

  2. Roast bell pepper

    Roast bell pepper

    On a baking sheet, toss bell pepper with 1 tablespoon canola oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer. Roast until beginning to brown, 10 minutes.  

  3. Make cheesy corn

    Make cheesy corn

    While bell pepper roasts, add corn, mozzarella, half of scallion dark greens, ⅛ teaspoon salt, and black pepper to tin. Stir to combine. After 10 minutes of bell pepper roasting, remove sheet from oven. Add scallion whites and light greens and half of garlic. Stir to combine. Return sheet to oven, along with tin with corn. Roast together until cheese is bubbling and bell pepper is browned, 7-8 minutes. Remove from oven. Cover both with foil.

  4. Sear steaks

    Sear steaks

    While cheesy corn cooks, pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 1 tablespoon canola oil in a medium pan over medium heat. When oil is shimmering, add steaks and sear until browned and medium rare, 5-7 minutes per side. Transfer to a plate and cover with foil to keep warm, reserving any fat in pan for the next step.

  5. Make ssamjang

    Make ssamjang

    While steaks sear, whisk together gochujang, soy sauce, miso paste, honey, and ¼ cup water to make ssamjang. Heat 1 teaspoon canola oil in pan from steaks over medium-high heat. When oil is shimmering, add remaining garlic. Cook until fragrant, about 1 minute. Add ssamjang and whisk continuously, scraping up any browned from bottom of pan, until smooth and warmed through, 1-2 minutes.

  6. Plate steak bulgogi

    Plate steak bulgogi

    Drain radishes, discarding pickling liquid. Cut steaks against the grain into ¼-inch slices. Transfer steak, roasted bell peppers, and cheesy corn to serving plates. Spoon ssamjang over steak. Garnish steak bulgogi with pickled radishes and remaining scallion dark greens. Dig in! 

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