• Preheat the oven to 170°F.
• Evenly spread out the lemon zest on a sheet pan and bake until completely dried out, 20 to 30 minutes.
• Meanwhile, mix the lemon juice and shallots in a small bowl, season with salt, toss, and set aside to quick-pickle.
• Add the dried-out lemon zest and the black peppercorns to a spice grinder or mortar/ pestle and grind until coarse. Transfer to a small bowl and stir in 1 teaspoon salt, the demerara sugar, and garlic powder.
• Use a paper towel to pat the meat dry and lay it out on a cutting board or sheet pan in a single layer. Season both sides with the lemon pepper.
• 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. 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. You may need to work in batches so as not to overcrowd the pan. Transfer to a plate and top with the pickled shallots, jalapeno, and cilantro. Serve with white rice.
• Tip: If you can’t find bulgogistyle beef, then you can just do it yourself: Place a boneless rib eye in the freezer for a few minutes to firm up, then slice thinly with a very sharp knife.

Sheet-Pan Version

• Instead of pan-searing, you could actually drizzle some oil over the meat and broil it on the top rack until crispy and well browned, 2 to 3 minutes (just watch it carefully so it doesn’t burn). This will only work with broilers that run very hot—if you suspect yours doesn’t, then stick to the pan-searing method in the recipe.