Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
Export 12 ingredients for grocery delivery
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