Korean Beef Bulgogi & Kimchi

Name: Korean Beef Bulgogi & Kimchi
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 5 minutes + Model.Content.CookTime
Yield: 6 servings
Ingredients: 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; 3 cups sushi rice, cooked; 3 Tbsp. NAKANO® Seasoned Rice Vinegar; ½ cup kimchi, prepared; 1 Tbsp. toasted sesame seeds; 1 scallion, sliced on bias; ¼ cup carrots, julienned; 1 red jalapeño, sliced

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.

Tip: Keep hard-boiled eggs from cracking by adding 2 Tbsp of NAKANO^® Rice Vinegar to your boiling water

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