Korean BBQ Bulgogi Sirloin with Banchan

🥘 Ingredients

• black pepper
• bulgogi sauce
  8 oz
• carrot
  18 oz
• coleslaw mix
  8 oz
• jasmine rice
  1 c
• korean chili flakes
  1 tsp
• mini
• mini cucumber
  2 unit
• rice wine vinegar
  6.667 tbsp
• salt
• scallions
  4 unit
• sirloin steak
  28 oz
• sriracha
  4 tsp

🍳 Cookware

• small pot
• baking sheet
• large bowl
• small bowl
• large pan
• cutting board
• fork

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim, peel, and cut carrot on a diagonal into 1-inch-thick pieces. Trim and thinly slice mini cucumber into rounds. Trim and thinly slice scallions , separating whites from greens. In a small pot , combine jasmine rice , ¾ cup water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve. 4 SERVINGS: Use 1½ cups water.

   carrot: 18 oz, mini cucumber: 2 unit, scallions: 4 unit, jasmine rice: 1 c, salt
2. 

   2

   While rice cooks, toss carrots on a baking sheet with a large drizzle of oil. Season with salt and black pepper . Roast on top rack until tender and golden brown at edges, ⏱️ 30 minutes (25-30 minutes).

   salt, black pepper
3. 

   3

   Meanwhile, in a large bowl , combine half the rice wine vinegar , 1 tsp sugar, and sriracha to taste; stir to dissolve sugar. Add coleslaw mix and season with salt and black pepper . Toss to coat. In a small bowl , combine remaining vinegar, ½ tsp sugar, and korean chili flakes to taste; stir to dissolve sugar. Add mini cucumber (the sliced pieces) and stir to coat. Set both bowls aside, stirring occasionally, until ready to serve. 4 SERVINGS: Use 2 tsp sugar in slaw and 1 tsp sugar in pickled cucumber.

   rice wine vinegar: 6.667 tbsp, sriracha: 4 tsp, coleslaw mix: 8 oz, salt, black pepper, korean chili flakes: 1 tsp, mini
4. 

   4

   Pat sirloin steak dry with paper towels and season all over with salt and black pepper . Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, ⏱️ 6 minutes per side (3–6 minutes). Turn off heat; transfer to a cutting board to rest. Gently wipe out pan.

   sirloin steak: 28 oz, salt, black pepper
5. 

   5

   Melt 1 TBSP butter in the same pan over medium-high heat. Add scallion whites and cook until fragrant, ⏱️ 1 minutes . Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer, stirring, until warmed through, ⏱️ 2 minutes . Turn off heat. 4 SERVINGS: Use 2 TBSP butter and 2 TBSP water. TIP: If sauce is too thick, stir in a splash of water.

   bulgogi sauce: 8 oz
6. 

   6

   Fluff rice with a fork ; stir in 1 TBSP butter until melted. Season with salt and black pepper . Thinly slice steak against the grain. Divide rice, steak, and carrots between plates. Spoon sauce over steak and sprinkle with scallion greens. Serve with individual bowls of kimchi-style slaw and pickled cucumber on the side. 4 SERVINGS: Use 2 TBSP butter.

   salt, black pepper