1 cups shredded carrots (reserve a few for garnish)
1 ½ lb thinly sliced beef (chuck, rib eye, top sirloin, ect)
1 tablespoon sesame oil
4 soft cooked hard boiled egg
1 cucumber cut in thin slices(pickled in 3 tablespoons rice wine vinegar)
Sesame seeds, for garnish
Bulgogi Marinade:
1 ½ cups Keli’s Pineapple Luau Teriyaki
5 tablespoons Keli’s Pele’s Fire Sriracha Teriyaki, to taste
½ Asian pear (grated)
Fresh ground pepper
Directions:
Make Marinade in large bowl. ( Reserve ½ cups for a extra condiment when serving)
Cut onion into thin slices and cut the green onion into 2 inch pieces and then cut in half lengthwise
Add onion, green onion, and carrots to marinade and mix all together.
Add the meat to the marinade, separating each slice. Mix all together to coat well.
Refrigerate for at least 30 minutes or best if overnight.
In large skillet ( I use a cast iron grill pan here), heat 1 tablespoon sesame oil over medium high heat.
Cook the marinated meat in a single layer until cooked through, about 5 minutes.
Transfer meat to plate.
Kimchi Rice
Ingredients:
4 cup cooked brown or white medium grain rice
1 tablespoon sesame oil
2 tablespoons Keli’s Pineapple Luau Teriyaki
2 cups kimchi chopped(plus 2 tablespoons reserved kimchi juice from jar)
3 fresh green onions, diced
Directions:
In a large sauce pan over medium to high heat add sesame oil,cooked rice, chopped kimchi with juice, and green onions. Mix well, heat until hot and rice starts to get a little browned.
To assemble bowls, add rice mixture on the bottom. Add a scoop of the cooked Bulgogi Beef, sliced egg, marinated cucumbers and carrots. Garnish with sesame seeds and green onions.
