Ingredients
- MARINADE
- 2 tbsp soy sauce
- 1 dl Bulgogi marinade
- 1 tbsp Sesame oil dark-roasted
- 2 tsp Crushed garlic
- 1 tbsp applesauce
- 1 tsp Crushed ginger
- 400 g flank steak
- CUCUMBER SALAD
- 1 English cucumber
- 1 tbsp soy sauce
- 1 tbsp Sesame oil dark-roasted
- 2 tsp rice vinegar
- 1 pot of mint
- 0.5 tsp crushed chili flakes
- 3 dl rice
- 1 tsp salt
- SERVING
- 1 fresh chili pepper
- fresh cilantro
- Toasted sesame seeds
- MARINAD
- 2 msk soja
- 1 dl bulgogimarinad
- 1 msk Sesamolja mörkrostad
- 2 tsk Vitlök krossad
- 1 msk äppelmos
- 1 tsk Ingefära krossad
- 400 g flankstek
- GURKSALLAD
- 1 slanggurka
- 1 msk soja
- 1 msk Sesamolja mörkrostad
- 2 tsk risvinäger
- 1 kruka mynta
- 0,5 tsk Chili krossade flakes
- 3 dl ris
- 1 tsk salt
- SERVERING
- 1 färsk chili
- färsk koriander
- Sesamfrön rostade
Instructions
Cooking Mode
- Mix the soy sauce, bulgogi marinade, sesame oil, crushed garlic, applesauce, and crushed ginger in a bowl, then set aside. Trim any tendons from the meat and place it in the marinade. Let it marinate for at least two hours, or longer if possible.
- Light the grill. Tap the cucumber with a mortar or rolling pin to lightly crush it, then cut it into bite-sized pieces.
- In a bowl, mix the soy sauce, sesame oil, and rice vinegar with finely shredded mint and chili flakes. Pour the mixture over the cucumber and let it marinate for about 30 minutes, then top with a little fresh chili.
- Measure out the rice and salt into a saucepan and bring to a boil. Reduce the heat and simmer the rice for about 15 minutes.
- Grill the meat over high heat until it has a nice sear and is medium-rare.
- Serve the rice topped with finely chopped cilantro and a few chili flakes. Cut the meat into thin strips and top with toasted sesame seeds when serving.
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