Beef Bulgogi

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, combine 4 tbsp soy sauce, 3 tbsp brown sugar, 2 tbsp sesame oil, 1 tbsp rice vinegar, minced garlic, grated apple, and ground black pepper. Whisk until combined and sugar is dissolved.

Step 2

Add sliced onion, 3 chopped scallions, carrot ribbons, and sliced steak to the bowl. Mix until veggies and meat are well coated. Vacuum seal the meat and veggies and place into Suvie pan. (Here’s our DIY vacuum sealing guide). Fill the pan with enough water to cover the bag of meat and veggies and load into Suvie.

Step 3

Add jasmine rice to a starch pan with 2 tsp salt. Load into Suvie. Enter My Cook settings and cook or schedule. MY COOK SETTINGS Protein: 130 °F for 60 minutes Vegetable: 0 minutes Starch: 15 minutes

Step 4

During the cook, stir together gochujang, 1 tbsp soy sauce, 3 tbsp brown sugar, and lime juice.

Step 5

Julienne the cucumber and mix with ⅓ cup rice vinegar.

Step 6

Thinly slice 2 green onions.

Step 7

When the cook is complete, remove the meat and veggies bag from the water. Pour contents into a fine-mesh strainer and press the meat and veggies with a wooden spoon to remove excess marinade. Divide the meat-veggie combo between two dry Suvie pans.

Step 8

Broil for 5 minutes.

Step 9

Divide the prepared gochujang sauce between the two pans and toss to coat.

Step 10

Return the pans to Suvie and broil for 5-10 more minutes until steak is browned.

Step 11

To assemble, divide the rice among four bowls. Place bulgogi beef, kimchi and sliced cucumber over rice. Garnish with sliced green onion and sesame seeds. Enjoy!

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