Korean Bulgogi

What You’ll Need

• 2 lbs thinly-sliced ribeye

• 3 scallions

• 1 small onion, sliced

• 1 carrot, peeled

• 3 cups sushi rice

Marinade

• 6 tbsp soy sauce

• 3 tbsp water

• 4 tbsp sugar

• 2 tbsp mirin

• 2 tbsp minced garlic

• 2 tbsp sesame oil

• 2 tsp sesame seeds

• 4 tbsp grated Korean/Asian pear

• 1/8 tsp pepper

What You’ll Do

1. Cook your rice.

2. Mix all marinade ingredients in a bowl.

3. Add the meat, onions and carrots to a resealable bag and pour marinade over top. Mix to combine and let sit in the refrigerator for at least 30 minutes, up to overnight.

4. Heat a heavy bottomed skillet on medium-high heat. When the pan is hot, cook the meat in batches to not overcrowd the pan. You want to hear a sizzle when it hits the pan. Stir and cook until browned and caramelized.

5. In a bowl, add your rice and top with bulgogi. Cut the tips of your scallions with a pair of scissors over the bulgogi.

   Optional: Serve with kimchi, doenjang soybean paste and assorted vegetables of choice. A favorite in our house is sliced cucumber with a splash of rice vinegar and salt.

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