Korean-style Bulgogi, from Rachael

Korean-style Bulgogi

1/4 cup brown sugar
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
2 teaspoons sesame oil
2 teaspoons sambal
1 tablespoon water
1 teaspoon cornstarch
3/4 lb ribeye steaks, cut into 1.4 inch strips
salt and pepper
sliced scallions
toasted sesame seeds

Preheat grill to high. Simmer sugar, vinegar, soy sauce, ginger, garlic, sesame oil, and sambal together in small saucepan over high heat.

Combine water and cornstarch in small bowl, then whisk into sauce.

Return mixture to a boil and simmer 1 minute; remove from heat, set aside.

Season ribeye strips with salt and pepper; grill two minutes per side, then toss in two tablespoons dipping sauce.

Arrange strips on two plates and garnish with scallions and sesame seeds. Serve with remaining sauce on the side.

I have not been able to find sambal. I am going to try the recipe without it and know that it would probably be better. I happen to have everything else on hand so want to try it anyway.

Cook's Note:
The bulgogi got mixed reviews. My husband gave it two thumbs up but I wouldn't make it again. The sauce just wasn't my thing. I think it was the sesame oil.