- prep time25 min
- total time 35 min
- serves 12
Courtesy of Tanner Byrd and Kyle Tannery of Global Bowl.
2 - 3 heads butter or iceberg lettuce
6 cups jasmine riceBulgogi Steak
4 oz sesame oil
8 oz soy sauce
6 cloves garlic, minced
2 oz ginger
4 oz scallions, sliced
2 oz carrots, cut into matchsticks
2 oz red bell pepper
2 oz brown sugar
2 - 3 Asian pears, chopped
2 oz cilantro, chopped
6 6-oz rib-eye steaksCucumber Kimchi
4 cucumbers, chopped
2 cloves garlic, minced
½ cup carrots, cut into matchsticks
1 Tbsp sesame seeds
1 Tbsp Korean chili paste
1 Tbsp Korean red chili flakes
3 oz soy sauce
2 oz sesame oil
1 oz vinegar
¾ oz sugarAssembly
1. Cut lettuce heads in half and remove root end. Pick leaves that form bowls. Set 12 portions aside.
2. Cook 6 cups jasmine rice according to package instructions. Keep covered to retain heat and set aside.Bulgogi Steak
1. Prepare steak marinade by mixing sesame oil, soy, 6 garlic cloves, ginger, scallions, matchstick carrots, red bell pepper, brown sugar, Asian pears and cilantro. Marinate the 6 steaks for a minimum of 2 hours and a maximum of 12 hours.
2. Sear steaks in a frying pan or a flat top grill on medium-high until cooked thoroughly and meat reaches an internal temperature of 145ºF. Set steaks aside to rest.Cucumber Kimchi
1. Mix cucumbers, garlic, matchstick carrots, sesame seeds, Korean chili paste, Korean red chili flakes, soy sauce, sesame oil, vinegar and sugar. Place in an airtight container and refrigerate for 2 hours up to 24 hours.Assembly
1. Scoop rice into lettuce bowls top with sliced steak and kimchi. Garnish with sesame seeds, cilantro and scallions.