Bulgogi with Cucumber Kimchi Salad

food52.com

Sara H

subheading: Bulgogi:

3 cups packed light brown sugar (if your tastes run less sweet, start with half and adjust up/down according to taste)

1 ½ cups soy sauce

5 tablespoons sparkling dessert wine, such as Banfi Rosa Regale, or sparkling grape juice

3 tablespoons sesame oil

2 green onions (light and dark green parts), chopped, plus ¼ cup sliced for serving

2 garlic cloves, chopped

1 teaspoon freshly ground black pepper

4 to 5 pounds beef tenderloin, rib-eye, top sirloin, or sirloin steak, thinly sliced (see Note)

subheading: Cucumber Kimchi Salad:

2 English cucumbers, peeled if desired, cut into ½-inch dice

2 green onions (light and dark green parts), thinly sliced on the diagonal

2 garlic cloves, minced

1 to 2 teaspoons gochugaru (Korean red pepper flakes; see Tip)

2 teaspoons sugar

1 teaspoon rice vinegar

1 teaspoon sesame oil

½ to 1 teaspoons kosher salt, to taste

subheading: For Serving:

Steamed white rice

1 to 2 tablespoons thinly sliced green onion (light and dark green parts) as needed, for garnish

3 tablespoons sesame seeds, toasted, for garnish

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