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Korean Beef Bulgogi & Kimchi

Yield: 6 servings | Prep Time: 5 minutes | Cook Time: 15 minutes



  • 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



  • ½ cup kimchi, prepared
  • 1 Tbsp. toasted sesame seeds
  • 1 scallion, sliced on bias
  • ¼ cup carrots, julienned
  • 1 red jalapeño, sliced


  1. Combine all beef ingredients except canola oil and marinate for 1 hour.
  2. Heat pan with canola oil and sear marinated beef, reserving the marinade.
  3. Once browned, add marinade and cook until slightly thickened, about 1 minute.
  4. Cook rice according to package. Season cooked sticky rice with NAKANO® Seasoned Rice Vinegar.
  5. Sear Beef Bulgogi over sticky rice and garnish with kimchi, sesame seeds, scallions, red jalapeño and carrots.

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