Korean Beef Bulgogi with Gochujang Glaze

Ingredients

• 14 oz beef ribeye steak, thinly sliced against the grain
• 2 tbsp gochujang (Korean red chili paste), for authentic spice
• 3 tbsp low-sodium soy sauce
• 1.5 tbsp sesame oil, divided
• 1 tbsp rice vinegar
• 1 tbsp honey
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 cup short-grain white rice, cooked
• 1 whole english cucumber, julienned
• 0.5 cup kimchi, chopped, plus 1 tbsp brine
• 2 stalks scallions, sliced, for garnish
• 1 tsp sesame seeds, white and/or black
• 1 tbsp vegetable oil, for searing

Instructions

1. 1

   In a small bowl, whisk together gochujang, soy sauce, 1 tbsp sesame oil, rice vinegar, honey, minced garlic, and ginger until smooth. Reserve 2 tbsp of marinade for serving.

2. 2

   Toss sliced beef with remaining marinade in a bowl or zip-top bag. Let rest at room temperature for 15 minutes (or refrigerate up to 4 hours for deeper flavor).