Korean Steak Bulgogi with Purple Rice

🥘 Ingredients

• Black Pepper
  1 tsp
• Bulgogi Sauce
  8 oz
• Cooking Oil
  4.667 tbsp
• Jasmine Rice
  1.5 c
• Korean Chili Flakes
  2 tsp
• Mini Cucumber
  4 unit
• Onion
  2 unit
• Purple Sweet Potato
  1 unit
• Rice Wine Vinegar
  6.667 tbsp
• Roasted Seaweed Sheets
  1 unit
• Salt
  4 tsp
• Scallions
  8 unit
• Sesame Oil
  1 tbsp
• Sesame Seeds
  4 tbsp
• Sirloin Steak
  24 oz
• Soy Sauce
  4 tbsp
• Sugar
  4 tsp
• Tempura Batter Mix
  164 g
• water
  1½ cup

🍳 Cookware

• paper towel
• peeler
• small pot
• medium bowl
• small bowl
• large pan
• large pan
• large bowl

1. 

   1

   Wash and dry produce. Pat Sirloin Steak dry with paper towel ; place in the freezer for ⏱️ 15 minutes to ⏱️ 20 minutes . Using a peeler , peel and halve Purple Sweet Potato lengthwise; thinly slice into half-moons. In a small pot , combine Jasmine Rice , half the sweet potato, water , and a pinch of Salt (all the sweet potato and 2¾ cups water for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 25 minutes to ⏱️ 27 minutes . Keep covered off heat until ready to serve. While rice cooks, trim and thinly slice Mini Cucumber into rounds. Halve, peel, and dice Onion into ¾-inch pieces until you have 2 TBSP (4 TBSP for 4); cut remaining onion into ¼-inch wedges. Trim and cut Scallions into 2-inch batons.

   Sirloin Steak: 24 oz, Purple Sweet Potato: 1 unit, Jasmine Rice: 1.5 c, water: 1½ cup, Salt: 4 tsp, Mini Cucumber: 4 unit, Onion: 2 unit, Scallions: 8 unit
2. 

   2

   In a medium bowl , combine cucumbers, one packet of Rice Wine Vinegar , half a packet of Sesame Seeds , half the Korean Chili Flakes , 1 tsp Sugar , salt, and Black Pepper until combined and coated (two packets of vinegar, one packet of sesame seeds, and 2 tsp sugar for 4 servings). Set aside in fridge. In a small bowl , combine diced onion, Soy Sauce , half a packet of vinegar, half a packet of sesame seeds, remaining chili flakes, and ½ tsp sugar (one packet of vinegar, one packet of sesame seeds, and 1 tsp sugar for 4). Set aside in fridge. (Save remaining vinegar for another use.)

   Rice Wine Vinegar: 6.667 tbsp, Sesame Seeds: 4 tbsp, Korean Chili Flakes: 2 tsp, Sugar: 4 tsp, Black Pepper: 1 tsp, Soy Sauce: 4 tbsp
3. 

   3

   Remove steak from freezer and thinly slice against the grain. Heat a large drizzle of Cooking Oil in a large pan over medium-high heat. Add onion wedges and cook, stirring occasionally, until slightly softened, ⏱️ 1 minutes to ⏱️ 2 minutes . Add steak; season with salt and pepper. Cook until cooked through, ⏱️ 2 minutes to ⏱️ 3 minutes . Add Bulgogi Sauce and half a packet of sesame seeds (one packet for 4 servings); cook until sauce has slightly reduced and steak is evenly coated, ⏱️ 1 minutes to ⏱️ 2 minutes . Transfer to a serving bowl.

   Cooking Oil: 4 tbsp, Bulgogi Sauce: 8 oz
4. 

   4

   Heat a ⅓-inch layer of Cooking Oil in a second large, heavy-bottomed large pan over medium-high heat. In a large bowl , combine Tempura Batter Mix , ½ cup cold water (1 cup for 4 servings), ½ tsp sugar (1 tsp for 4), and salt (we used ½ tsp; 1 tsp for 4). TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency. Stir scallions into bowl with batter.

   Cooking Oil: 2 tsp, Tempura Batter Mix: 164 g
5. 

   5

   Once oil is hot enough that a drop of batter sizzles when added to the pan, carefully add all the coated scallions and batter. (For 4 servings, add half the coated scallions and batter. Cook in two batches, adding more oil as needed.) Using tongs, spread scallions out in a single layer. TIP: Add batter close to the pan to avoid splatter. Adjust heat if pancake is browning too quickly. You can also make smaller pancakes if you like! Cook until golden brown and crisp on the bottom and batter is bubbling on the top, ⏱️ 3 minutes to ⏱️ 4 minutes . Flip pancake away from you using tongs and a spatula. Cook until other side is golden brown and crisp, ⏱️ 2 minutes to ⏱️ 3 minutes more. Using tongs, carefully transfer pancake to a paper-towel-lined plate. Season with a pinch of salt.
6. 

   6

   Fluff rice with a fork until sweet potato is mashed and evenly incorporated, turning the rice purple. Crumble two Roasted Seaweed Sheets (four sheets for 4 servings) into pot. Add half the Sesame Oil (all for 4) and remaining sesame seeds. Stir to evenly incorporate ingredients. (Save remaining seaweed sheets for another use.) Cut scallion pancake into quarters. Serve bulgogi steak family style with purple rice, scallion pancake, dipping sauce, and cucumber salad on the side.

   Roasted Seaweed Sheets: 1 unit, Sesame Oil: 1 tbsp