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1
Pat dry the thin slices of ribeye using paper towels. Make sure all the blood is absorbed by the paper towels.
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2
For the marinade, start off by grating the Fuji apple and Asian pear in a large bowl so you can keep the juice.
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3
Thoroughly mix the soy sauce, sugar, onion, garlic, green onions, ginger, sesame seeds, and sesame oil in the same bowl as the grated apple and pear juice mixture.
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4
Add the slices of beef and mix everything well by hand, ensuring that all the beef slices are thoroughly coated with the marinade. Allow the beef to marinade for 12 hours. The longer you marinate the meat, the better it tastes! You could even have the meat for longer if you'd like.
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5
After the meat is done marinating, heat a pan to medium-high heat and cook beef until done. Take tongs and try to separate the slices of beef so the meat is cooked evenly. Cook for 5 to 7 minutes.
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6
Cut the bulgogi into bite sized pieces (I use kitchen sheers). Set the meat aside.
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7
If you wish to save the meat for later, place in plastic freezer bags after marinating for 12 hours, and freeze. When you wish to cook the meat, remove from freezer and have it defrost overnight in the refrigerator.
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8
On a pan, add 2 tablespoons of vegetable oil and kimchi and saute on medium high heat for about 3 minutes. The kimchi should start to look translucent.
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9
Add the garlic and saute for one or two more minutes.
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10
Then add the brown rice and cook for about three to four more minutes. Make sure the kimchi and rice are mixed well. Set aside.
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11
Heat Tortilla Land uncooked tortilla on a cast iron skillet and assemble the burrito one by one, adding the bulgogi and kimchi/rice mixture together. Enjoy!
