Bulgogi Mac And Cheese

Instructions

1. 1

   Wrap the steak in plastic wrap and freeze for 2 hours to firm up.

2. 2

   In a large bowl, whisk together the soy sauce, grated pear, brown sugar, sesame oil, garlic, ginger, and 1 tablespoon gochujang until combined.

3. 3

   Using a sharp knife, slice the steak about ¼ inch thick against the grain. Transfer to the bowl with the marinade and stir to coat the meat, then cover with plastic wrap. Marinate in the refrigerator for at least 2 hours, or up to overnight, stirring occasionally.

4. 4

   After the meat has marinated, heat the vegetable oil in a large cast iron skillet over high heat until it shimmers. Using tongs, transfer the meat to the pan in a single layer (work in batches, if necessary, to avoid overcrowding) and cook for 2–3 minutes each side, until it reaches your desired internal temperature.

5. 5

   Prepare the Kraft® Deluxe 4-Cheese Mac & Cheese according to the package instructions. Stir in the remaining tablespoon gochujang, adding more to taste if desired.

6. 6

   Plate the mac & cheese on a serving dish and top with the bulgogi meat. Garnish with the green onions and sesame seeds.

7. 7

   Serve immediately.

8. 8

   Enjoy!

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