Korean BBQ Beef with Cucumber Kimchi

Bulgogi Bef (Korean BBQ Beef)

• 1.5 lb beef eye of round (have your butcher slice it thin, or slice partially frozen with a very sharp knife)
• 4 tbsp soy sauce
• 4 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp Korean red pepper
• 4 garlic cloves, finely minced
• 1 tbsp sesame oil
• 1 small sweet onion, sliced as thin as possible

sesame seeds

green onion, finely chopped

Quick Cucumber Kimchi

• 2-3 cups Persian or English cucumber, 1/2" diced
• 1 tbsp raw cane sugar
• 1 tbsp sea salt
• 1-2 tbsp Korean red pepper (depending on how spicy you like it)
• 1 small (baseball sized) sweet onion, sliced in half, and then very thinly sliced
• 2 green onions, finely chopped, green parts only

Bowl

• 4 cups cooked rice

red cabbage

bean sprouts

Sriracha (optional)

1. For the meat, combine soy sauce, honey, sugar, red pepper, garlic and sesame oil in a small bowl. In a shallow baking dish, arrange meat in a single layer and layer onions on top of the meat. Pour the sauce over the top of the meat and allow to marinate for at least 2 hours, preferably overnight.
2. Preheat a grill on high heat. Place marinated meat on grill and allow to cook thoroughly, until edges are crispy. Alternatively, heat a skillet over high heat, until pan begins to smoke. Add the meat in small batches moving it around with chopsticks until cooked through on all sides and edges begin to get crispy. Continue with remaining beef. On a serving platter sprinkle the cooked beef with sesame seeds and green onions.
3. For the kimchi, stir the sugar and salt over the cucumbers in a medium sized bowl. Allow to sit for 10 mins. This process will keep the cucumbers crispy. Over the top of the cucumbers sprinkle the coarse red pepper, sweet onion and green onions. Using your hands to stir, gently squeeze the kimchi while mixing all the ingredients together. This will allow the juices to come out of the onions pulling all the flavors together. This kimchi is best made a day ahead and can be stored for up to one week.
4. To arrange the bowl, simply layer the meat, kimchi, cabbage and sprouts over the rice and drizzle with sriracha if you like it hot. Other vegetables that would be wonderful with this dish are carrots, radishes, bell peppers, shiitake mushrooms, avocado or cilantro. I even think a fried egg would be delicious. Have fun with the possibilities and enjoy!