To Us, It's Candy Corn...

... but for Domo-kun, they are copious replicates.

Bulgogi and Korean Cole Slaw

by Robert Cooksey

1.5 lbs thinly sliced sirloin strips

CJ Bulgogi marinade (can find in Asian markets, CJ = Cheil Jedang)

toasted sesame seeds

sesame oil

1 bunch scallions

1/2 cup burdock (sliced into thin strips, boiled, and rinsed)

1/2 cup oshinko

1/2 cup shredded carrot

ginger

1 bulb garlic

Tamari

Shao Hsing

Honey Powder

Sriracha Mayonnaise

Marinate sirloin with enough CJ bulgogi marinade to cover the sirloin strips. Add a tablespoon of sesame oil and liberally sprinkle toasted sesame seeds.  Chop two scallions and sprinkle over top of marinade and use fork to separate the strips and distribute the oil, onions, and sesame seeds. Let marinade for at least an hour.

While the meat is marinating, dice the oshinko and shred the carrot and toss with burdock. In a skillet over medium low heat, bring 1/4 cup of Tamari and a splash of Shao Hsing to heat with a teaspoon of shredded ginger, 3 cloves of crushed garlic, and two tablespoons of honey powder (could use honey, I was experimenting). Reduce. Turn off the heat and add the vegetable mix. Toss in the skillet (or put in a container and toss) to evenly distribute the liquid over the vegetables. Add Sriracha Mayonnaise to desired cole slaw consistency. Stir and refrigerate.

Remove sirloin from marinade. Let it drain in colander. Get an iron skillet hot over medium heat. Add the sirloin and a handful of scallion chopped in 1/4- 1/2 inch pieces with angle cut ends. Remove all liquid and let meat star to caramelize and char a bit.

Pull off heat and serve with a scoop of the cold (in temperature) and spicy cole slaw.

I didn't do so, but this would be very good served with some sticky rice.