# What You'll Need:
→ Korean BBQ Beef
01 - 1 pound beef sirloin or ribeye, thinly sliced
02 - 3 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 2 tablespoons brown sugar
05 - 2 cloves garlic, minced
06 - 1 teaspoon fresh ginger, grated
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon gochujang (Korean chili paste)
09 - 1 teaspoon toasted sesame seeds
10 - 2 green onions, finely sliced
→ Pickled Vegetables
11 - 1 medium carrot, julienned
12 - 1 small cucumber, julienned
13 - 1/2 small red onion, thinly sliced
14 - 1/2 cup rice vinegar
15 - 1 tablespoon sugar
16 - 1/2 teaspoon salt
→ Bowl Essentials
17 - 2 cups steamed white rice (jasmine or short-grain)
18 - 2 tablespoons kimchi (optional)
19 - 1 sheet nori, cut into strips (optional)
20 - 1 tablespoon toasted sesame seeds
21 - 1 teaspoon gochugaru (Korean chili flakes, optional)
# Steps to Follow:
01 - In a mixing bowl, blend soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, gochujang, and sesame seeds. Add sliced beef and mix until thoroughly coated. Cover and refrigerate for at least 20 minutes to allow flavors to infuse.
02 - Combine rice vinegar, sugar, and salt in a separate bowl. Add julienned carrot, cucumber, and sliced red onion. Toss to coat and let stand for 20 minutes, stirring occasionally. Once pickled, drain excess liquid.
03 - Preheat a large skillet or grill pan over high heat. Arrange marinated beef in a single layer, working in batches if needed. Sear each side for 2 to 3 minutes, ensuring the meat is caramelized and cooked through.
04 - Portion steamed white rice into individual bowls. Arrange cooked beef and drained pickled vegetables on top. If desired, add a spoonful of kimchi and garnish with sliced green onions, nori strips, toasted sesame seeds, and gochugaru.
05 - Present immediately while warm, allowing guests to enjoy optimal flavor and texture.
