2 tablespoons gochujang (red pepper paste)
5 tablespoons toasted sesame oil
2 teaspoons rice vinegar
1 teaspoon roasted sesame seeds
1 handful dried seaweed, any kind you prefer
2 dried shiitake mushrooms
2 large handfuls of baby spinach leaves
1/2 small zucchini, cut into long matchsticks
Small handful of fresh bean sprouts
1 1/2 cups cooked rice
1/4 cup leftover Bulgogi, recipe follows
1/4 cup Seasoned Radish, recipe follows
3 dried shiitake mushrooms
1/4 cup soy sauce
1/4 cup soju, sake, vodka, or other spirits
1/4 cup cola
3 tablespoons sugar
1/4 Korean (Asian) pear, peeled and coarsely chopped
1/4 yellow onion, coarsely chopped
1 small yellow onion, thinly sliced
6 garlic cloves, peeled
1/2 teaspoon freshly ground black pepper
4 tablespoons toasted sesame oil
1 tablespoon roasted sesame seeds
1 1/2 pounds ribeye steak, sliced nearly paper thin (see Cook's Note)
1/2 cup large white radish (moo or daikon) matchsticks
Pinch of coarse salt
Pinch of sugar
1 tablespoon rice vinegar
1 tablespoon gochujang (red pepper paste)
1 tablespoon gochugaru (red pepper powder)
Presliced ribeye steak is sold in Korean grocery stores as bulgogi. In a non-Korean store, ask your butcher to slice it for you. Or if that isn't an option, put the steak in the freezer for 30 minutes (to make it easier to cut) and then slice it as thinly as possible with your sharpest knife.
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