Korean Beef Bulgogi and Kimchi over Sticky Rice
Prep time: 15 minutes, plus marinating Cook time: 15 minutes Servings: 6 (about 1 cup per serving)
3 tablespoons light soy sauce 2 tablespoons dark brown sugar 2 tablespoons Nakano Natural Rice Vinegar 1 tablespoon toasted sesame oil 2 minced cloves garlic 1/4 cup grated red apple 1 teaspoon minced fresh ginger black pepper 16 ounces thinly sliced rib-eye steak 1 tablespoon canola oil 3 cups sticky rice 3 tablespoons Nakano Original Seasoned Rice Vinegar 1/2 cup kimchi, prepared 1 tablespoon toasted sesame seeds 1 scallion, sliced 1 red jalapeno, sliced 1/4 cup carrots, julienned
In large bowl, combine light soy sauce, dark brown sugar, natural rice vinegar, toasted sesame oil, garlic, apple, ginger and black pepper. Add in steak slices and cover bowl. Marinate 1 hour.
After marinating, in large nonstick skillet over mediumhigh heat, heat canola oil. Add steak slices and sear, reserving marinade. Once browned, add marinade and cook 1 minute, or until slightly thickened.
Cook sticky rice according to package instructions and sprinkle on seasoned rice vinegar. Serve beef bulgogi over sticky rice and garnish with kimchi, sesame seeds, scallions, red jalapeno and carrots.