Korean Beef Bulgogi Recipe

Ingredients

• 4 oz. dry rice vermicelli
• 2 Tbsp. thinly sliced scallions
• 1 Tbsp. each toasted sesame oil and toasted sesame seeds
• ¼ cup each packed brown sugar and rice vinegar
• 2 Tbsp. each low-sodium soy sauce and minced fresh ginger
• 1 Tbsp. minced fresh garlic
• 2 tsp. each toasted sesame oil and chili garlic sauce
• 1 Tbsp. water
• 1 tsp. cornstarch
• 12 oz. rib-eye steak, cut into ¼-inch-thick strips and seasoned with salt and black pepper
• Sliced scallions
• Toasted sesame seeds