Courtesy of Tanner Byrd and Kyle Tannery of Global Bowl.
ingredients
Bowls
Bulgogi Steak
Cucumber Kimchi
Assembly
directions
Cut lettuce heads in half and remove root end. Pick leaves that form bowls. Set 12 portions aside.
Cook 6 cups jasmine rice according to package instructions. Keep covered to retain heat and set aside.
Prepare steak marinade by mixing sesame oil, soy, 6 garlic cloves, ginger, scallions, matchstick carrots, red bell pepper, brown sugar, Asian pears and cilantro. Marinate the 6 steaks for a minimum of 2 hours and a maximum of 12 hours.
Sear steaks in a frying pan or a flat top grill on medium-high until cooked thoroughly and meat reaches an internal temperature of 145ºF. Set steaks aside to rest.
Mix cucumbers, garlic, matchstick carrots, sesame seeds, Korean chili paste, Korean red chili flakes, soy sauce, sesame oil, vinegar and sugar. Place in an airtight container and refrigerate for 2 hours up to 24 hours.
Scoop rice into lettuce bowls top with sliced steak and kimchi. Garnish with sesame seeds, cilantro and scallions.