For the bulgogi:
- 2 lbs boneless rib eye steak, thinly sliced
- 1 large pear, grated
- 2 tbsp minced ginger
- 3 cloves of garlic, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 3 tbsp sesame oil
- 2 tbsp gochujang if you can’t find it, Sriracha will work too
For the cucumber salad:
- 1 large cucumber, spiralized or thinly sliced and deseeded.
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp sweet chili sauce
- 1 tbsp fish sauce
- 1/4 cup thinly sliced green onions
To make the KBBQ poutine:
- 1 lb peeled yukon gold potatoes
- 1 gallon of cooking oil such as canola
- 1 tsp ginger powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 cup shredded monterey jack cheese
To make the rice bowl:
- 1 cup cooked white rice
- 1 tbsp black sesame seeds
- 1/4 cup sliced green onions
- Sriracha to top the fries
Start by marinating the beef:
In a ziploc bag, combine the grated pear, ginger, garlic, soy sauce, brown sugar, gochujang and sesame oil.
Add the sliced beef and mix well. Place in the fridge to marinate for at least 30 minutes
Next the cucumber salad:
In a bowl, combine the fish sauce, sesame oil, rice vinegar and sweet chili sauce. Season with salt and pepper.
Toss the cucumber in the sauce and let marinate until you’re ready to plate.
Back to the beef:
Heat a skillet to medium high. Add a bit of vegetable oil. When the oil starts to shimmer, Add the beef making sure not to crowd the pan.
Cook the beef for roughly 3 minutes or until the edges start to caramelize. Flip the beef and cook for an additional 2 minutes.
Combine the black sesame seeds with the rice. Divide the rice in half and place it into a bowl. Add the cucumber salad followed by the bulgogi beef. Garnish with green onions. Enjoy!
For the fries:
Peel and cut the potatoes in fries. Soak the potatoes in cold water to release the starch.
Heat the cooking oil in a large pot or deep fryer to 300ºF. Dry the potatoes before putting them into the oil. Cook for about 5 minutes.
When the potatoes have started to crisp, take them out of the oil and increase the temperature to 350ºF.
Add the potatoes back in the fryer and cook for an additional 3-5 minutes or until crispy. In a small bowl, combine the ginger power, garlic powder and salt. Toss the fries in this seasoning and then add to a bowl.
Immediately add the cheese on top, followed by some of the bulgogi beef. Garnish with green onions and sriracha. Enjoy!