Korean Beef Bowls with Jersey Cabbage Slaw

Prepare the Sesame-Ginger Vinaigrette: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, grated ginger, honey, and red pepper flakes (if using).

Make the Jersey Cabbage Slaw: In a medium bowl, combine the shredded Jersey cabbage, grated carrot, and sliced green onions. Pour the sesame-ginger vinaigrette over the slaw and toss to coat. Set aside.

Cook the Bulgogi Beef: Heat a large skillet or wok over medium-high heat. Add the bulgogi beef and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Ensure beef is cooked to a minimum internal temperature of 160°F (71°C).

Assemble the Bowls: Divide the cooked rice among four bowls. Top with the cooked bulgogi beef and a generous serving of the Jersey cabbage slaw. Garnish with toasted sesame seeds.

Serve immediately and enjoy!