Korean Beef Bulgogi & Crispy Rice Bowl Bar

Ingredients

• 1 1/2 lbs flank steak or sirloin, thinly sliced against the grain
• 1/4 cup soy sauce, low-sodium
• 3 tbsp brown sugar, packed
• 2 tbsp sesame oil, dark
• 2 tbsp rice vinegar
• 4 cloves garlic cloves, minced
• 1 tbsp ginger, fresh, minced
• 2 cups short-grain white rice, cooked, cooled, divided into portions
• 2 tbsp butter, for crisping rice
• 1 cup shredded carrots, fresh, raw
• 1 medium cucumber, thinly sliced
• 4 stalks green onions, sliced
• 3 tbsp sesame seeds, white or black
• 1/2 cup mayonnaise
• 1 tbsp gochujang paste, optional, for adults; keep separate for mild base

Instructions

1. 1

   Combine soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, and ginger in a bowl. Reserve half the marinade for cooking; set aside.

2. 2

   Add thinly sliced beef to remaining marinade and let sit for 10 minutes while you prep other components.