| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 cups soy sauce
- 3/4 cup dark brown sugar
- 3 tablespoons sesame seeds
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 boneless rib-eye steak, thinly sliced
- 1/4 cup rice wine vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon gochugaru or crushed red pepper flakes
- 1 English cucumber, thinly sliced
- 2 tablespoons vegetable oil
- 3 cups cooked white rice
Instructions
- In a large bowl, combine the soy sauce, brown sugar, sesame seeds, garlic and ginger. Add the beef and stir to coat. Cover and marinate for 30 minutes.
- In a bowl, stir together the vinegar, granulated sugar, salt and gochugaru. Add the cucumber and stir to coat. Cover and store in the refrigerator until ready to serve.
- Remove the meat from the marinade and transfer the marinade to a saucepan. Bring to a simmer over medium-low heat and cook until reduced by half.
- Heat the oil in a large skillet set over medium heat. Add the beef and cook, stirring, until just cooked through, 2 to 3 minutes. Transfer the beef to the reduced marinade and stir to coat.
- Shape the rice into a skull shape and place on a large platter. Use the cucumber slices to create eyes, a nose and mouth on the skull. Place the beef at the base of the skull to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 714 |
| Total Fat | 29 g |
| Saturated Fat | 9 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 3 g |
| Sugar | 34 g |
| Protein | 32 g |
| Cholesterol | 60 mg |
| Sodium | 7058 mg |