Name: Beef Bacon Bulgogi Skillet
Yield: Serves 4 to 6
Ingredients: ½ head white or green cabbage, finely shredded; 2 tablespoons sambal oelek; 1 carrot, peeled and cut into matchstick strips; 1¼ cups (300 ml) rice vinegar; ½ cup (100 g) sugar; 2 English cucumbers, halved and sliced ¼ inch (6 mm) thick; 3 cups (720 ml) cold water; 2 tablespoons kosher salt; 16 thin slices Beef Bacon cut crosswise into 8 pieces each; 2 teaspoons sambal oelek; 2 tablespoons grated fresh ginger; 2 tablespoons canola oil; 1½ teaspoons toasted sesame oil; ¾ cup (180 ml) clover honey; ¾ cup (180 ml) low-sodium soy sauce; 6 garlic cloves, chopped

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

I love making this dish and serving it in a cast-iron skillet. At the restaurant, I use individual cast irons, but feel free to use a 9-inch (23-cm) skillet. Just place it on a trivet at your table and serve it family-style with a large bowl of white rice or some crusty bread for soaking up all of that flavorful marinade.

Ingredients

For the Pickled Vegetables

3 cups (720 ml) cold water
2 tablespoons kosher

Main course

Method

Make the pickled vegetables: In a large bowl, combine the cold water and salt and whisk until dissolved. Stir in the cucumbers and let sit in the refrigerator for 2 hours. Drain well.

Combine the vinegar and sugar in a medium nonreactive saucepan and bring to a boil over high heat. Cook until the sugar is dissolved. Remove from the heat, whisk in the sambal, and let cool for 5 minutes.