Yummy

BulgogiBao withKimchi SlawHere’s a nifty tip:Cook two batchesof the bulgogirecipe then serveone portion as arice bowl with beansprouts and sesameseeds, and the otherthe following day insteamed buns.http://www.yummy.ph 41 December 2016Serves 4Prep Time 15 minutesCooking Time 15 minutesFOR THE MARINADE 1 medium Asian pear, peeled,cored, and chopped 1 small white onion, chopped 2 cloves garlic, peeled 1 (1-inch) piece ginger, peeledand chopped 2 tablespoons soy sauce 1 tablespoon brown sugar 2 tablespoons sesame oil,plus more to cook 500 grams sirloin, sukiyaki-cutFOR THE KIMCHI SLAW 2 tablespoons vinegar 1 tablespoon brown sugar 1 small head cabbage, cored andsliced thinly 1 medium carrot, peeled andsliced thinly 1 cup store-bought kimchi, chopped8 store-bought frozen mantoubuns, steamed according topackage directions Japanese mayonnaise andwhite sesame seeds, to top``````1 Make the marinade: Whiz pear, onions,garlic, ginger, soy sauce, sugar, andsesame oil in a blender until smooth.2 Place beef in a large bowl. Addmarinade, mix, and marinate for at least10 minutes.3 Meanwhile, make the kimchi slaw:Combine vinegar and sugar in a largebowl. Add cabbage, carrots, and kimchi;toss until well combined. Set aside.4 Heat sesame oil in a skillet overmedium heat. Drain beef and cook forabout 5 minutes or until cooked through.5 Place beef and kimchi slaw betweenbuns. Drizzle with Japanese mayonnaiseand sprinkle with sesame seeds.