Scare-rean Skull (Korean Beef Bulgogi and Cucumber Kimchi)

Total Time:
55 min
15 min
30 min
10 min

4 servings

  • 2 cups soy sauce
  • 3/4 cup dark brown sugar
  • 3 tablespoons sesame seeds
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1 boneless rib-eye steak, thinly sliced
  • 1/4 cup rice wine vinegar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon gochugaru or crushed red pepper flakes
  • 1 English cucumber, thinly sliced
  • 2 tablespoons vegetable oil
  • 3 cups cooked white rice
  • In a large bowl, combine the soy sauce, brown sugar, sesame seeds, garlic and ginger. Add the beef and stir to coat. Cover and marinate for 30 minutes.

  • In a bowl, stir together the vinegar, granulated sugar, salt and gochugaru. Add the cucumber and stir to coat. Cover and store in the refrigerator until ready to serve.

  • Remove the meat from the marinade and transfer the marinade to a saucepan. Bring to a simmer over medium-low heat and cook until reduced by half.

  • Heat the oil in a large skillet set over medium heat. Add the beef and cook, stirring, until just cooked through, 2 to 3 minutes. Transfer the beef to the reduced marinade and stir to coat.

  • Shape the rice into a skull shape and place on a large platter. Use the cucumber slices to create eyes, a nose and mouth on the skull. Place the beef at the base of the skull to serve.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

Cook's Note: Gochugaru is a Korean chile powder that can be found in specialty Asian markets.

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    This recipe is featured in:

    Rachael Ray's Kids Cook-Off