Korean Beef Bulgogi and Kimchi over Sticky Rice
Prep time: 15 minutes, plus marinating
Cook time: 15 minutes
Servings: 6 (about 1 cup per serving)
- 3 tablespoons light soy sauce
- 2 tablespoons dark brown sugar
- 2 tablespoons Nakano Natural Rice Vinegar
- 1 tablespoon toasted sesame oil
- 2 minced cloves garlic
- 1/4 cup grated red apple
- 1 teaspoon minced fresh ginger
- black pepper
- 16 ounces thinly sliced rib-eye steak
- 1 tablespoon canola oil
- 3 cups sticky rice
- 3 tablespoons Nakano Original Seasoned Rice Vinegar
- 1/2 cup kimchi, prepared
- 1 tablespoon toasted sesame seeds
- 1 scallion, sliced
- 1 red jalapeno, sliced
- 1/4 cup carrots, julienned
- In large bowl, combine light soy sauce, dark brown sugar, natural rice vinegar, toasted sesame oil, garlic, apple, ginger and black pepper. Add in steak slices and cover bowl. Marinate 1 hour.
- After marinating, in large nonstick skillet over medium-high heat, heat canola oil. Add steak slices and sear, reserving marinade. Once browned, add marinade and cook 1 minute, or until slightly thickened.
- Cook sticky rice according to package instructions and sprinkle on seasoned rice vinegar. Serve beef bulgogi over sticky rice and garnish with kimchi, sesame seeds, scallions, red jalapeno and carrots.