Marinade Ingredients 🔗
- 1/2 cup Soy Sauce
- 1/2 cup Light Brown Sugar
- 1 Tbsp Sesame Oil
- 2 Tbsp Chili Garlic Sauce
- 1/4 cup Rice Wine Vinegar
- 2 Tbsp Minced Garlic
- 2 Tbsp Minced Ginger
- 1/4 cup Slice Shallots
Bulgogi Ingredients 🔗
- 2 lbs Top Sirloin or Rib-eye
- 1 1/2 Cups Jasmine Rice (1 cup per 3 people)
- 2 English Cucumbers
- 1 1/2 Cups Shredded Carrots
- Sesame Seeds to Top
- Sour Cream
- Sriracha
- 1 1/2 Tbsp Butter
- Salt
- Pepper
- 1 Tbsp Sugar
- 1/4 cup White Wine Vinegar
- Cooking oil
Marinade Instructions 🔗
In a large bowl mix the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and shallots. Slice the steak into strips no more than 3 inches long and 1/8 inch thick. Place the steak strips in the marinade for two hours or overnight.
Pickled Cucumber 🔗
In a large bowl combine 1Tbsp Sugar, pinch of salt, 1/4 cup white wine vinegar. Remove the ends of the cucumbers, and shave them length wise with a peeler until you get to the core. Place ribons in the vinegar mixture and set aside. Toss occasionally while cooking the rest of the meal.
Spicy Sauce 🔗
In a small bowl combine sour cream and sriracha to taste. Add water to the mixture until it’s able to be drizzled, 1 tsp at a time.
Rice 🔗
Cook the rice in a rice cooker. When finished add 1 Tbsp of butter per cup of rice. Salt and Pepper to taste.
Carrots 🔗
In a large pan heat a drizzle of oil, then add carrots. Cook until tender, then transfer to plate till later.
Steak 🔗
In the same pan add another drizzle of oil and sear marinaded steak quickly on all sides. Transfer to a plate and set aside.
Putting it all together… 🔗
Divide the rice between bowls, top with steak, carrots, cucumber ribbons, sesame seeds, and spicy sauce. Enjoy!