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Beef Bulgogi

An intensely flavorful marinade quickly transforms sirloin into the star of the meal. Briefly freezing the meat before slicing helps produce super thin slices. Using a blender for the marinade saves time and ensures all the ingredients are fully combined . Asian pears are crunchy like apples but have a rounded sweetness that adds complexity to the marinade. Ripe Bosc or Bartlett pears can be substituted if Asian pears can’t be sourced. This is an easy recipe perfect for hosting people because it can be prepped the day before and it cooks quickly.


Servings: 4

Prep Time: 45 minutes

Cook Time: 10 minutes


  • 1 lb sirloin steak
  • ½ ripe pear (Asian or Bosc), roughly chopped
  • ½ medium yellow onion, roughly chopped
  • 3 garlic cloves
  • 2 tsp peeled minced ginger
  • 2 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 1/2 tbsp gochujang or 2 tsp red pepper flakes
  • 2 tbsp vegetable oil, divided
  • kosher salt to taste
  • toasted sesame seeds for garnish
  • thinly sliced green onion for garnish


  1. Place the meat on a parchment lined plate and freeze for 15 minutes. Remove from the freezer and place on a cutting board. Using a sharp knife, very thinly slice against the grain into strips. Place the meat in a medium bowl.
  2. Add the pear, onion, garlic, ginger, soy sauce, sesame oil, honey and gochujang (or pepper flakes) to a blender. Blend until smooth and pour over the meat.
  3. Cover and marinate for at least 30 minutes. Meat can be refrigerated and marinated for up to 24 hours.
  4. Heat 1 tbsp oil in a large cast-iron skillet over medium-high heat. Using tongs, pick up meat and gently shake over the bowl to allow excess marinade to drain off. Add half the meat to the pan and cook 1-2 minutes per side until lightly browned and it reaches at least 145°F. Repeat with the remaining oil and meat. 
  5. Taste and season with salt, if necessary. Garnish with toasted sesame seeds and green onion. Enjoy!

Kimchi Fried Rice

Kimchi is a Korean fermented cabbage and vegetable dish with a rounded savory flavor that’s a great source of umami. Keep it in your fridge to add flavor to any meal or it makes a great snack on its own. Butter can be substituted for the oil to add a richer flavor to the fried rice. Make an extra large batch of rice one day and use the leftovers for fried rice the next day. Rice that has been chilled overnight in the refrigerator is perfect for this dish!

Servings: 4

Prep Time: 5 minutes

Cook Time: 8 minutes


  • 2 tbsp vegetable oil
  • 4 cups cooked short grain rice, cooled
  • 3/4 cup kimchi, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • ¼ cup thinly sliced green onion plus more for garnish
  • kosher salt to taste
  • 1 tbsp toasted sesame seeds for garnish
  • 1 roasted nori sheet, thinly sliced for garnish 


  1. Heat oil in a large skillet over medium-high heat. Add the rice and kimchi and cook until heated through and beginning to get golden brown, about 5 minutes. Stir often to prevent burning.
  2. In a small bowl, mix together the soy sauce and sesame oil. Pour over the rice along with the green onions. Continue cooking until the rice absorbs the sauce, about 2 minutes. Season with salt to taste.
  3. Serve topped with additional sliced green onions, toasted sesame seeds, and nori.