1/2 to 1teaspoonof red pepper flakesadjust to taste
1teaspoonof chili powder
3tablespoonsof low-sodium soy sauce
3/4teaspoonof black pepper
3/4teaspoonof salt
2teaspoonsof sesame oil
**Bulgogi Beef:**
1poundof flank steakthinly sliced against the grain
4tablespoonsof low-sodium soy sauce
1 1/2tablespoonsof brown sugar
1/4cupof pear puree
1 1/2tablespoonsof sesame oil
1tablespoonof minced garlic
1tablespoonof minced ginger
2teaspoonsof chili powder
1teaspoonof red pepper flakes
1/2teaspoonof black pepper
1tablespoonof olive oil
1tablespoonof rice vinegar
**For Assembly:**
Sliced green onions
Fried egg
Chopped nori/seaweed sheets
Instructions
**Making the Bulgogi Beef:**
In a bowl, combine steak, soy sauce, brown sugar, pear puree, sesame oil, minced garlic, minced ginger, chili powder, red pepper flakes, black pepper, olive oil, and rice vinegar.
Heat a pan over high heat. Once hot, add the meat, ensuring it's not crowded. As it cooks, the sauce will thicken and darken.
When the meat is cooked through and the sauce coats it, remove from the pan and set aside.
**Making the Fried Rice:**
Heat a pan over medium heat. Add butter, garlic, and gochujang. Saute for 1 minute.
Add rice and saute for another 2 minutes to crisp it up.
Stir in kimchi juice, kimchi, carrots and peas, red pepper flakes, chili powder, soy sauce, black pepper, salt, and sesame oil. Cook for 2 to 3 minutes.
Add the beef bulgogi and stir. Remove from heat.
**Assembly:**
Serve with a fried egg on top, along with green onions, sesame seeds, and chopped nori. Enjoy your flavorful feast!