Korean Gochujang Beef Bulgogi with Crispy Shallot Rice

Ingredients

• 14 oz beef sirloin or ribeye, thinly sliced against the grain
• 3 tbsp gochujang (Korean red chili paste), authentic, not substituted
• 3 tbsp soy sauce, low-sodium preferred
• 2 tbsp honey, balances heat and umami
• 2 tsp sesame oil, toasted for depth
• 1 tbsp rice vinegar, brightens the glaze
• 4 clove garlic cloves, minced
• 1 tbsp ginger, minced fresh
• 3 medium shallots, thinly sliced for crisping
• 1 cup jasmine rice, uncooked
• 1 1/2 cups water, for rice
• 3 stalk scallions, chopped, for garnish
• 2 tsp sesame seeds, white and/or black
• 2 tbsp neutral oil, for cooking shallots and beef

Instructions

1. 1

   Cook jasmine rice: Bring 1 1/2 cups water to boil, add rice, reduce heat to low, cover, and simmer 15-18 minutes until tender. Set aside.

2. 2

   While rice cooks, prepare the marinade: Whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, and ginger in a bowl until smooth.