Korean Steak Bulgogi with Purple Rice

🥘 Ingredients

• black pepper
  ¼ tsp
• bulgogi sauce
  2 tbsp
• cooking oil
  2 tbsp
• jasmine rice
  1 c
• korean chili flakes
  1 tsp
• mini cucumber (sliced)
  2 unit
• onion
  1 unit
• purple sweet potato (cubed)
  1 unit
• rice wine vinegar
  2 tbsp
• roasted seaweed sheets
  2 sheets
• salt
  ½ tsp
• scallions
  1 bunch
• sesame oil
  1 tsp
• sesame seeds
  1 tsp
• sirloin steak
  12 oz
• soy sauce
  1 tbsp
• sugar
  1 tsp
• tempura batter mix
  ½ cup

1. 

   1

   Wash and dry all produce.
2. 

   2

   In a medium bowl, combine mini cucumber , rice wine vinegar , half sesame seeds , half korean chili flakes , sugar , salt , and black pepper until combined and coated. Set aside in fridge.

   mini cucumber: 2 unit (sliced), rice wine vinegar: 2 tbsp, sesame seeds: 1 tsp, korean chili flakes: 1 tsp, sugar: 1 tsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   Remove sirloin steak from freezer and thinly slice against the grain. Toss with bulgogi sauce , soy sauce , and finely diced onion . Set aside.

   sirloin steak: 12 oz, bulgogi sauce: 2 tbsp, soy sauce: 1 tbsp, onion: 1 unit
4. 

   4

   In a large bowl, combine tempura batter mix with water according to package directions. Coarsely chop scallions and toss in batter until fully coated.

   tempura batter mix: ½ cup, scallions: 1 bunch
5. 

   5

   Heat a ⅓-inch layer of cooking oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, carefully add all the coated scallions and batter. Using tongs, spread scallions out in a single layer. Add batter close to the pan to avoid splatter. Adjust heat if pancake is browning too quickly. Fry until crispy ⏱️ 2 minutes per side. Transfer to paper towels to drain.

   cooking oil: 2 tbsp
6. 

   6

   Cook jasmine rice and purple sweet potato in a small pot with water until tender. Fluff rice with a fork until sweet potato is mashed and evenly incorporated, turning the rice purple. Crumble roasted seaweed sheets into pot. Add half sesame oil and remaining sesame seeds. Stir to evenly incorporate ingredients.

   jasmine rice: 1 c, purple sweet potato: 1 unit (cubed), roasted seaweed sheets: 2 sheets, sesame oil: 1 tsp
7. 7

   In the same pan, cook marinated steak until browned ⏱️ 3 minutes per side. Serve steak over purple rice, topped with cucumber salad and scallion pancakes.