Meat and Marinade

1. Place the ribeye in the freezer for 30 minutes. When the meat is cold and very firm it will be easier to cut thin, uniform slices.
2. In a blender or food processor blend together the pears, ginger, garlic, soy sayce, brown sugar, sesame oil and chili garlic sauce.
3. Take the meat from the freezer and using a sharp chef’s knife, slice the ribeye into thin strips, cutting against the grain. Place the slices of beef in a gallon Ziploc bag, pour in the marinade, seal the bag and smoosh everything around to make sure each individual piece is fully covered in marinade. Place in the fridge for at least 4 hours and up to 24 hours.
4.  Heat a cast iron grill pan or outside grill over medium-high heat and oil the grill grates by brushing with a little avocado oil. Using tongs remove the pieces of meat and let the excess marinade drip off. Place each strip on the grill in a single layer and cook for 2-3 minutes until there is deep brown caramelization on one side. Flip the pieces and cook another 1-2 minutes. Remove pieces to a plate and continue working in batches, if necessary, until all the meat is grilled.

Rice

Cook rice or grain of choice. I rinse 1.5 cups jasmine rice until the water runs clear. Combine rice and 2.75 cups water in a saucepan with a pinch of salt and dab of coconut oil. Bring to a boil then cover and reduce heat to low and simmer for 10 minutes. Turn off the heat and without removing the lid, let sit another 10 minutes. Fluff with a fork.

Veggies

Thinly slice the cucumbers, peppers, green onions and cabbage. Toss the cucumbers with rice vinegar, sugar and salt. Use a vegetable peeler to shave the carrots into ‘ribbons’ if you’re fancy like that, adds to the visual appeal! Watch the recipe video to see how it’s done or simply chop or julienne the carrots.

Assembly

Layer together a bed of rice, bulgogi beef, veggies, avocado and kimchi. Drizzle with sriracha mayo. Finish with green onions, sesame seeds and a squeeze of lime. ENJOY!