Korean Beef Bulgogi and Kimchi
Yield: 6 servings
|
Prep Time: 5 minutes
|
Cook Time: 15 minutes
Ingredients
Beef:
- 16 oz. rib-eye steak, sliced paper thin
- 3 Tbsp. light soy sauce
- 2 Tbsp. dark brown sugar
- 2 Tbsp. NAKANO® Natural Rice Vinegar
- 1 Tbsp. toasted sesame oil
- 2 cloves garlic, minced
- ¼ cup red apple, grated or 1 kiwi, minced
- 1 tsp. ginger, minced
- black pepper
- 1 Tbsp. canola oil
Rice:
- 3 cups sticky rice, cooked (sushi rice)
- 3 Tbsp. NAKANO® Seasoned Rice Vinegar
Garnish:
- ½ cup kimchi, prepared
- 1 Tbsp. toasted sesame seeds
- 1 scallion, sliced on bias
- ¼ cup carrots, julienned
- 1 red jalapeño, sliced
Directions
- Combine all beef ingredients except canola oil and marinate for 1 hour.
- Heat pan with canola oil and sear marinated beef, reserving the marinade.
- Once browned, add marinade and cook until slightly thickened, about 1 minute.
- Cook rice according to package. Season cooked sticky rice with NAKANO® Seasoned Rice Vinegar.
- Sear Beef Bulgogi over sticky rice and garnish with kimchi, sesame seeds, scallions, red jalapeño and carrots.
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