Korean Gochujang Beef Bulgogi with Crispy Shallots

Ingredients

• 12 oz beef ribeye steak, sliced thin against the grain
• 3 tbsp gochujang (Korean red chili paste), authentic Korean brand
• 3 tbsp low-sodium soy sauce
• 1/4 cup Asian pear, grated, or kiwi for natural enzymes
• 2 tbsp sesame oil, toasted, not light
• 4 cloves garlic cloves, minced
• 1 tbsp ginger, minced, fresh
• 1 tbsp rice vinegar
• 3 tbsp crispy fried shallots, store-bought for convenience
• 2 tsp sesame seeds, toasted, white and/or black
• 2 stalks scallions, sliced, green and white parts separated
• 1 1/2 cups brown rice, cooked, warm
• 1 whole cucumber, julienned, for cooling side salad
• 1 tbsp rice vinegar for cucumber
• to taste pinch sea salt

Instructions

1. 1

   In a bowl, whisk together gochujang, soy sauce, grated pear, sesame oil, minced garlic, ginger, and rice vinegar until smooth.

2. 2

   Add thinly sliced beef to the marinade, tossing gently to coat all pieces evenly. Let sit for 15-20 minutes at room temperature (or prepare ahead and refrigerate).