An American Twist on Korean Bulgogi From "NYT" Food Writer Eric Kim

Step 1

Preheat the oven to 170°F

Step 2

Evenly spread out the lemon zest on a sheet pan and bake until completely dried out, 20 to 30 minutes

Step 3

Meanwhile, mix the lemon juice and shallots in a small bowl, season with salt, toss, and set aside to quick-pickle

Step 4

Add the dried-out lemon zest and the black peppercorns to a spice grinder or mortar/pestle and grind until coarse

Step 5

Transfer to a small bowl and stir in 1 teaspoon salt, the demerara sugar, and garlic powder

Step 6

Use a paper towel to pat the meat dry and lay it out on a cutting board or sheet pan in a single layer

Step 7

Season both sides with the lemon pepper

Step 8

Heat a large grill pan or skillet until very, very hot (you may see a wisp of smoke rise from the surface) and add enough oil to lightly coat the bottom

Step 9

Add the bulgogi to the pan in a single layer and cook until crispy and well browned, about 1 minute on the first side and literally a few seconds on the second

Step 10

You may need to work in batches so as not to overcrowd the pan

Step 11

Transfer to a plate and top with the pickled shallots, jalapeno, and cilantro

Step 12

Serve with white rice