Ingredients
Base
Sushi rice, seasoned, warm200 g
Bulgogi Beef (marinate 4 hrs batch)
Rib eye, thin sliced 3mm130 g
Soy sauce20 ml
Brown sugar10 g
Sesame oil8 ml
Garlic, fine chop6 g
Ginger, grated5 g
Asian pear or apple, grated15 g
Mirin8 ml
Gochujang Aioli (batch)
Kewpie mayonnaise20 g
Gochujang paste (PURCHASED)6 g
Lime juice3 ml
Toppings
Kimchi (PURCHASED)30 g
Cucumber, sliced30 g
Edamame, shelled, cooked40 g
Red cabbage, shaved30 g
Finish
Spring onion, sliced8 g
Toasted sesame seeds3 g
Method
1
Marinate sliced rib eye in soy, sugar, sesame oil, garlic, ginger, pear, mirin 2–4 hrs (batch ahead). The pear is the tenderiser — don't skip it.
2
Whisk gochujang aioli batch ahead. Hold chilled.
3
Heat heavy pan or wok to smoking high.
4
Sear marinated beef 60–90 sec total, tossing — it cooks fast at this thickness. Glaze should caramelise on the edges.
5
Pack sushi rice into kraft bowl.
6
Arrange kimchi, cucumber, edamame, red cabbage in wedges around the edge.
7
Pile bulgogi centred over the rice.
8
Drizzle gochujang aioli in a zigzag across the beef.
9
Finish with spring onion and toasted sesame.