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SERVINGS: 3
PREPARATION TIME: 1 HR + OVERNIGHT MARINADE
COOK TIME: 20 MIN

BULGOGI MARINADE

Combine ginger root, kiwi, carrots, onions and beansprouts in mixing bowl. Slowly add rice wine vinegar, soy sauce, sesame oil and S&D Black Tea Extract. Stir to combine. Carefully place rib eye beef in bag and make sure all of the beef is covered with prepared marinade.

RICE

Cook rice with infused dashi liquid and S&D Black Tea Extract.

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Ingredients

BULGOGI MARINADE

2 tbsp. S&D Black Tea Extract
1 lb. rib eye
2 tbsp. ginger root, grated
1 1/2 tbsp. rice wine vinegar
1/2 cup soy sauce
1/2 whole kiwi, cored
2 carrots, peeled and grated
2 medium yellow onions, grated
3 1/2 tbsp. sesame oil
1/2 lb. beansprouts
Green onion for garnish
Salt and pepper

 

RICE

1 cup white rice
1 cup S&D Black Tea Extract
1/2 cup Bonito flakes
1 lemongrass stalk

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