Gochujang Glazed Korean BBQ Beef Over Creamy Rice Grits
Ingredients:
For the Beef:
1 lb flank steak or ribeye, thinly sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon mirin (optional)
2 teaspoons brown sugar
1 tablespoon gochujang (Korean red chili paste)
1 teaspoon grated ginger
2 cloves garlic, minced
1 teaspoon rice vinegar
1/2 teaspoon red pepper flakes (optional)
For the Rice Grits:
1 cup stone-ground white grits or short-grain rice, cooked until creamy
2 cups water or broth
1/2 cup milk or heavy cream
Salt and black pepper to taste