Korean Bulgogi Bowl

1/2 cup of soy sauce

1/4 cup of sugar

3 tablespoons of toasted sesame oil

6 cloves of garlic minced

1 cup of scallions sliced, divided

1 pound of rib eye or top sirloin steak 3/4-inch thick, 1/4-inch slices

1 1/3 cups of white or brown rice

neutral oil, canola or grapeseed for the grill pan

2 cups of mung bean sprouts

2 cups of red or green leaf lettuce shredded

1 cup of julienned or carrots shredded

1 cup of prepared kimchi

2 tablespoons of gochujang (Korean red pepper paste)

1. In a small bowl, combine the soy sauce, sugar, sesame oil, and garlic, whisking to dissolve the sugar. Transfer 1/3 cup of the soy sauce mixture to a small bowl and stir in 2/3 cup of the scallions. Set aside in the refrigerator.
2. Stir the remaining 1/3 cup of scallions into the remaining soy sauce mixture. Transfer the soy sauce-scallion mixture to a resealable bag, add the steak, and set aside in the refrigerator to marinate for at least an hour or as long as overnight.
3. Remove the steak from the marinade and allow to come to room temperature.
4. Meanwhile, in a medium Circulon Elementum Saucepan, cook the rice according to package directions. Set aside, covered.
5. Heat a Circulon Elementum Grill Pan over medium-high heat and brush the grate with neutral-flavored oil. Cook the steak slices until just done, 1 to 2 minutes per side.
6. Arrange the rice in bowls and arrange the steak on top. Arrange the bean sprouts, lettuce, carrots, kimchi, and chili bean paste around it. Top with the reserved soy sauce-scallion mixture and serve.