Korean Beef Bulgogi

Serves 4

Ingredients

• 1.5 lb ribeye or sirloin steak
• 1/3 cup soy sauce
• 2 tbsp sesame oil
• 3 tbsp brown sugar
• 6 cloves garlic cloves
• 1 tbsp fresh ginger
• 1/2 Asian pear or apple
• 4 green onions
• 1/2 tsp black pepper
• 1 tbsp toasted sesame seeds
• 1 tbsp vegetable oil
• 4 cups cooked white rice
• 1 large English cucumber
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp kosher salt

Instructions

1. 1Place steak in freezer for 20-30 minutes until firm but not frozen. Slice against the grain into very thin strips (about 1/8 inch).
2. 2In a blender or food processor combine soy sauce, sesame oil, brown sugar, garlic, grated ginger, grated Asian pear (or apple), and black pepper. Blend until smooth to create the marinade.
3. 3Place sliced beef in a large zip-top bag or bowl. Pour marinade over beef, add half the sliced green onions and sesame seeds. Massage to coat evenly. Marinate in refrigerator for at least 30 minutes or up to 4 hours (do not exceed 24 hrs).
4. 4While beef marinates, prepare cucumber banchan: slice English cucumber into thin rounds. Toss with rice vinegar, sugar, salt, remaining sesame seeds, and remaining sliced green onions. Set aside in fridge.
5. 5Cook white rice according to package directions (or use rice cooker). Keep warm.
6. 6Heat a large cast-iron skillet or grill pan over high heat. Add vegetable oil and swirl to coat.
7. 7Working in two batches to avoid crowding, add marinated beef in a single layer. Cook 1-2 minutes per side until nicely caramelized and just cooked through. Transfer to a plate and repeat with remaining beef. Discard excess marinade.
8. 8Return all cooked beef to the hot pan for 30 seconds to reheat and glaze with any remaining pan juices.
9. 9Divide cooked rice among 4 bowls. Top each with a generous portion of bulgogi and a side of cucumber banchan. Sprinkle with extra sesame seeds and green onion if desired.
10. 10Serve immediately with optional kimchi or additional banchan on the side.