Beef Bulgogi, Japanese Sticky Rice and Black Kale
Generously Serves 4
- 2 pounds steak such as rib eye, sirloin or flank steak, thinly sliced
- 5 tablespoons soy sauce (Gluten-free option: Tamari)
- 2 tablespoons, plus 1 teaspoon brown sugar
- 1 1/2 tablespoons toasted sesame oil
- 1/2 Asian pear peeled and finely grated
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon Korean gochujang sauce
- 1/4 teaspoon black pepper
- 2 teaspoons sesame seeds
- 1/4 cup green onions sliced
- 2 cups uncooked Japanese short-grain rice
- 2 1/2 cups water
- ¼ cup extra virgin olive oil
- 1 bunch black Italian Kale, washed well, dried, ribs removed and cut into ribbons
- Salt and black pepper
- 2 pounds rib eye steak
- Toasted sesame oil
- 1 Asian pear
- 1 head garlic
- 1 ginger
- 1 Korean Gochujang sauce
- Sesame seeds
- 1 bunch green onions
- Japanese short-grain rice
- 1 Bunch Black Italian Kale
- Soy sauce
- Brown sugar
- Extra virgin olive oil
- Black Peppercorns
- For the Beef Bulgogi: Place the soy sauce, brown sugar, toasted sesame oil, Asian pear, garlic, ginger, gochujang sauce and black pepper in a bowl. Stir to combine. Add the steak to the bowl and toss to coat evenly. Cover and refrigerate for at least one hour, or up to 24 hours. Preheat a grill or indoor grill pan over medium high heat. Remove the meat from the marinade, scraping off any large chunks of garlic or pear.
- Place the meat in a single layer on the grill and cook for 2-3 minutes per side. Alternatively, you can cook the meat in a skillet on the stove top for 2-3 minutes per side. Sprinkle the sesame seeds and green onions over the meat, then set aside in a warm place until you are ready to assemble.
- For the Japanese Rice: Put rice in a large bowl. Gently wash the rice in a circular motion and discard the water. Repeat this process 3-4 times. Drain to a fine-mesh sieve and shake off excess water. In a heavy-bottomed pot with a tight-fitting lid, put well-drained rice and measured water. Soak the rice for 20-30 minutes before cooking. Close the lid and bring it to a boil over medium heat. Take a quick peek to see if water is boiling (otherwise do not open the lid). Once water is boiling, turn the heat to low and cook covered for 12 to 13 minutes, or until the water is completely absorbed (take a quick peek!). If you see there is water left, close the lid and continue cooking for a little longer. Remove the pot (with the lid on) from the heat source and let it steam for another 10 minutes. Fluff the rice with a rice paddle when it’s done.
- For Black Kale: Place on the stove over medium heat. Once the pan comes up to temperature, pour in oil. Add Black Italian Kale and season generously with salt and fresh ground black pepper. Toss in the oil until greens are wilted, about 3 mins. Turn flame off, set aside.
- To assemble: place ½ cup of Japanese rice in the bottom of a serving bowl, top with beef Bulgogi and finish with sautéed black kale. Garnish with sesame seed as desired.