1. In a bowl thoroughly mix all ingredients of the marinade.

2. Thinly slice the Bavette against the grain and add to a gallon sized ziplock bag (or marinator) along with the onions & marinade. Shake to coat the meat, press out all air from the bag and set in the refrigerator to marinate for at least 6-8 hours.

3. Cook jasmine rice with preferred method.

4. Sauté the marinated Bavette and onions in a large cast iron pan until caramelized but still tender.

5. Serve the Bulgogi on top of the jasmine rice and garnish with scallions and toasted sesame seeds!

Dish

2 lbs Bavette/Flap Steak thinly sliced

½ Vidalia Onion julienned

3 cups of Jasmine Rice

2 stalks of Scallions biased cut

Toasted Sesame Seeds

Marinade

1 cup NYC Classic Sauce

¼ Vidalia Onion Grated

1 Tablespoon of Gochujang

1-2 Tablespoons of Toasted Sesame Oil

2 Tablespoons of Mirin

¼cup of packed Brown Sugar

¼ Grated Asian Pear

2-3 Garlic Cloves Minced

1 Tablespoon of Grated Ginger

1 teaspoon of Black Pepper

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Serves: 4 People