Beef Bulgogi with Banchan

Ingredients:

For the Bulgogi:

• 1 pound beef ribeye or sirloin, thinly sliced

• 1/4 cup soy sauce

• 3 tablespoons water

• 2 tablespoons honey

• 2 tablespoons brown sugar

• 2 tablespoon sesame oil

• 2 tablespoons mirin (optional)

• 5 cloves garlic, minced

• 1 tablespoon fresh grated ginger

• 1 small onion, thinly sliced

• 1/2 Asian pear, grated (optional)

• 3 green onions, chopped

• 1 tablespoon sesame seeds (optional)

• 1 tablespoon vegetable oil (for cooking)

For Sukju Namul (Seasoned Mung Bean Sprouts):

• 1 pound mung bean sprouts

• 1 tablespoon sesame oil

• 1 tablespoon soy sauce

• 1 clove garlic, minced

• 1 teaspoon sesame seeds

• Salt to taste

For Oi Muchim (Spicy Cucumber Salad):

• 1 English cucumber, thinly sliced

• 1 tablespoon gochugaru (Korean red chili flakes)

• 1 tablespoon soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sugar

• 1 clove garlic, minced

• 1 green onion, chopped

• 1 teaspoon sesame seeds

Instructions:

1. Prepare the Bulgogi Marinade:

   • In a bowl, combine soy sauce, water, brown sugar, sesame oil, mirin, minced garlic, grated ginger, thinly sliced onion, grated Asian pear (if using), honey, chopped green onions, and sesame seeds. Mix well.

2. Marinate the Beef:

   • Add the thinly sliced beef to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 5 hours, or overnight.

3. Cook the Bulgogi:

   • Heat the broiler on high heat. Place the beef slices on a wire rack placed in a sheet pan. Place the meat under the broiler and cook until the beef is cooked through and slightly caramelized, about 5-7 minutes. Set aside.

4. Prepare Sukju Namul:

   • Set a steamer basket in a pot with water. Bring the water to a boil. Add the mung bean sprouts and steam for about 2-3 minutes. Allow the bean sprouts to cool. Squeeze and water out with paper towels.

   • In a mixing bowl, combine steamed bean sprouts, sesame oil, soy sauce, minced garlic, sesame seeds, and salt to taste. Mix well and set aside.

5. Prepare Oi Muchim:

   • In a mixing bowl, combine thinly sliced cucumber, gochugaru, soy sauce, rice vinegar, sugar, minced garlic, chopped green onion, and sesame seeds. Toss to coat the cucumber slices evenly.

6. Serve:

   • Plate the cooked bulgogi and serve it alongside the Sukju Namul and Oi Muchim. Garnish with additional sesame seeds and chopped green onions if desired.