INGREDIENTS
2
lbs Flank steak or skirt steak
2 tbsp
Cilantro
1
Cilantro
1
Cucumber, thin
3 cloves
Garlic
1
inch Ginger, fresh
3
Scallions
2 tbsp
Soy sauce
1
Rice, Cooked
1 tsp
Black pepper, coarse ground
1/4 cup
Gochujang korean chili paste
2 tbsp
Sugar
1/2 cup
Neutral oil
2 tbsp
Rice wine vinegar
1
Kimchi