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Beef Bulgogi w/ Cucumber Kimchi Salad

A family favorite, made from scratch and ready in 35 minutes!
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Ingredients
  

Beef

  • 2.5-3 lbs rib-eye top sirloin or sirloin steak, sliced thin
  • ½ cup soy/tamari sauce
  • 1 pear pureed
  • 4 tbsp dessert wine
  • 2 tbsp sesame oil
  • 1 tbsp grated ginger
  • 2 green onions diced
  • 1 tbsp gochujang Korean red pepper paste
  • 2 garlic cloves chopped
  • 1 tsp black pepper
  • ¾ cup brown sugar

Cucumber Kimchi Salad

  • 2 English cucumbers diced
  • 2 green onions thinly sliced
  • 2 garlic cloves minced
  • 1 tsp gochujang
  • 1 tsp rice wine vinegar
  • 2 tsp sugar
  • 1 tsp sesame oil

Instructions
 

  • In a large bowl, whisk together the beef ingredients to make the marinade. Add thinly sliced beef, cover, and let sit in the refrigerator for a minimum of 30 minutes, up to overnight.
  • To make Cucumber Kimchi, add all ingredients, mix well, cover and chill in the refrigerator until ready to serve.
  • Preheat a large cast-iron or heavy bottom pan on medium-medium/high. Add vegetable oil, working in batches add beef, cooking 2-3 minutes.
  • Garnish with green onions and sesame seeds. Serve with Cucumber Kimchi and Jasmine Rice.

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