Recipe courtesy of Scarlett Smorynski
Episode: Monster Meals
Save Recipe Print
Scare-rean Skull (Korean Beef Bulgogi and Cucumber Kimchi)
Total:
55 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Cook's Note

Gochugaru is a Korean chile powder that can be found in specialty Asian markets.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Bulgogi-Style Steak with Kimchi Slaw and Tempura Fries

Recipe courtesy of Scarlett Smorynski

Lamb Chops with Stuffed Arancini, Avocado Sauce, Pickled Daikon and Carrots and Cucumber Kimchi

Recipe courtesy of Scarlett Smorynski

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories