Korean Beef Bulgogi and Kimchi
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nakanoflavors.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Grater
- Saucepan
- Skillet
- Wooden spoon
- Colander
- Stove
- Fine-mesh sieve
- Plate
Ingredients
- 16 oz. rib-eye steak, sliced paper thin
- 3 Tbsp. light soy sauce
- 2 Tbsp. dark brown sugar
- 2 Tbsp. NAKANO® Natural Rice Vinegar
- 1 Tbsp. toasted sesame oil
- 2 cloves garlic, minced
- ¼ cup red apple, grated or 1 kiwi, minced
- 1 tsp. ginger, minced
- black pepper
- 1 Tbsp. canola oil
- 3 cups sushi rice, cooked
- 3 Tbsp. NAKANO® Seasoned Rice Vinegar
- ½ cup kimchi, prepared
- 1 Tbsp. toasted sesame seeds
- 1 scallion, sliced on bias
- ¼ cup carrots, julienned
- 1 red jalapeño, sliced
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