Korean-style Bulgogi with Spicy Pickled Vegetables

By cserumga

Per serving: 433 cal, 34g carb, 1g fiber, 32g protein

Ingredients

• For the bulgogi:
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 2 Tbsp soy sauce
• 2 Tbsp fresh ginger, minced
• 1 Tbsp garlic, minced
• 2 tsp toasted sesame oil
• 2 tsp sambal
• 1 Tbsp water
• 1 tsp cornstarch
• 3/4 lb ribeye steak, cut into 1/4" thick strips
• Salt and pepper
• Sliced scallions
• Toasted sesame seeds
• For the vegetables:
• 2 Tbsp rice vinegar
• 1 Tbsp fresh lime juice
• 1 tsp sugar
• 1 tsp sambal
• 1/2 tsp kosher salt
• 1/3 cup eacc carrot and daikon, peeled, sliced into matchstics\ks
• 1/3 cup cucumber, seeded, thinly sliced into half-moons

Preparation

Step 1

For the beef:
Preheat the grill to high.

Simmer sugar, vinegar, soy sauce, ginger, garlic, sesame oil, and sambal together in a small saucepan over high heat. Combine water and cornstarch in a small bowl, then whisk into the sauce. Return mixture to a boil and simmer 1 minute; remove from heat and set aside.

Season ribeye strips with salt and pepper; grill 2 minutes per side, then toss in 2 Tbsp dipping sauce. Arragne strips on 2 plates and garnish with scallions and sesame seeds. Serve with vegetables and remaining sauce on the side.

For the vegetables:
Whisk vineger, lime juice, sugar, sambal, and salt together in a bowl until sugar and salt dissolve. Pour marinade over vegetables in a resealable plastic bag and refrigerate 1 hour. Drain vegetables in a colander before serving.