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.

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