Korean Beef Bulgogi and Kimchi | Nakano Flavors

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