Summer Korean BBQ | Cook Smarts

Ingredients

• 2 cloves Garlic, chopped
• 1 tsp Ginger, fresh, grated
• 1/3 cup Soy sauce, low-sodium
• 1 1/2 Tbsp Brown sugar
• 2 tsp Oil, toasted sesame
• 1 Tbsp + 1 Tbsp Oil, cooking
• 1 lb Steak, sirloin or flank
• 2 oz Carrots, shredded (2 oz equals about 1 large carrot; shred them with a box grater for better texture or look for pre-shredded to save time)
• 1/2 cup Kimchi, drained and chopped
• 1 lb Potatoes, russet, peeled and diced
• 1/3 cup Mayonnaise
• 2 tsp Gochujang
• 1 tsp Vinegar, rice
• 2 bulbs Shallots, thinly sliced
• 8 oz Cucumbers, sliced
• 3/4 cup Water
• 1 1/2 Tbsp Sugar
• 1 1/2 tsp Salt
• 1/2 cup Vinegar, rice
• 1 tsp Sesame seeds
• 1 head Lettuce, any leafy variety, leaves separated (such as leaf or butter lettuce)
• 3 stalks Green onions, chopped; green and white parts combined
• for serving Gochujang