Name: Bulgogi Crispy Rice
Yield: 2
Ingredients: Crispy Rice:; -Prepare equal parts by volume of WASHED sushi rice, and water in a rice cooker. I used 2 pints rice, 2 pints water.; -Once fully cooked, add sushi seasoned vinegar and mix until combined; -Spread in a quarter sheet pan lined with plastic wrap. Compress the rice, and cover the top with plastic wrap then place in the fridge overnight.; -The next day, remove the crispy rice from the plastic wrap and place on cutting board; -With a wet knife, slice the rice into 1” x 3” rectangles; -coat each slice in rice flour and set on a parchment lined baking sheet; -Deep fry at 375 deg until golden brown. Remove and set on wire rack. Salt immediately; Bulgogi:; -Place 1.5 lb ribeye in the freezer for 2 hours before slicing; -Slice ribeye into as many thin slices as possible.; - in a blender, combine 2 asian pears, 4 cloves garlic, 1 medium bunch of green onion (just the root ends), 1.5” cube knob of ginger, 6 tbsp soy sauce, 3 tbsp sesame oil, 2 tbsp gochujang, 2 tbsp, 2 tbsp honey (I used @tasteofsora thai chili honey); -Blend until smooth.; -In a bowl combine the sliced ribeye, large pinch of salt, and one sliced yellow onion; -Cover with plastic wrap and place in the fridge to marinate overnight; Sauce:; - in a bowl, combine 4 parts mayo, 2 parts sriracha, 1 part soy sauce, and ½ part sesame oil; -Mix to combine, and pour into squeeze bottle; Green onion:; -Slice the green end of the green onions off; -Slice each end in half lengthwise to lay flat; -THINLY slice with the grain; -Immediately place in ice bath until time to serve; To serve:; -Squeeze spicy mayo into the center of the crispy rice; -top with bulgogi, sprinkled with sesame seed; -garnish with kimchi & green onion