Asian-Inspired Recipe: Korean Beef Bulgogi and Kimchi Sticky Rice

Add a splash of flavor to your summer

Asian-inspired small plates for the entire family

Family Features

The season of warm summer nights and bright sunny days calls for equally vibrant meals. As the season of entertaining continues, many at-home chefs are searching for exciting and flavorful meals to feed their family and friends.

According to Mintel’s 2018 U.S. Flavor Trends Report, consumers continually seek to be more adventurous with their palates by trying ethnic flavors, such as those found in Asian cooking. When the hotter summer weather calls for light, fresh snackable fare, give Asian small plates a try.

Have a go at a variety of flavorful appetizers like dippable Chinese Shrimp Potstickers, which pair perfectly with a savory Thai Chicken Satay and Light Cucumber Salad. Round out your meal with a satisfying Korean Beef Bulgogi and Kimchi over Sticky Rice, featuring irresistible and exotic flavors that can have your guests coming back for more.

To create impressive meals with a variety of ingredients, incorporate an option such as Nakano clean-labeled rice vinegars, which are available in seven varieties and feature easy-to-read labels showing no more than six real, recognizable ingredients to help enhance the flavors of summertime dishes.

For more fresh and flavorful summer dishes, visit

Korean Beef Bulgogi and Kimchi Sticky Rice

Prep time: 15 minutes, plus marinating
Cook time: 15 minutes
Servings: 6 (about 1 cup per serving)

3 Tbsp. light soy sauce
2 Tbsp. dark brown sugar
2 Tbsp. Nakano Natural Rice Vinegar
1 Tbsp. toasted sesame oil
2 minced cloves garlic
¼ cup grated red apple
1 tsp. minced fresh ginger
black pepper
16 ounces thinly sliced rib-eye steak
1 Tbsp. canola oil
3 cups sticky rice
3 Tbsp. Nakano Original Seasoned Rice Vinegar
½ cup kimchi, prepared
1 Tbsp. toasted sesame seeds
1 scallion, sliced
1 red jalapeno, sliced
¼ cup carrots, julienned

In large bowl, combine light soy sauce, dark brown sugar, natural rice vinegar, toasted sesame oil, garlic, apple, ginger and black pepper. Add in steak slices and cover bowl. Marinate 1 hour.

After marinating, in large nonstick skillet over medium-high heat, heat canola oil. Add steak slices and sear, reserving marinade. Once browned, add marinade and cook 1 minute, or until slightly thickened.

Cook sticky rice according to package instructions and sprinkle on seasoned rice vinegar. Serve beef bulgogi over sticky rice and garnish with kimchi, sesame seeds, scallions, red jalapeno and carrots.

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