2 tablespoons gochujang, divided, plus more to taste
2 tablespoons vegetable oil
14 oz Kraft® Deluxe 4-Cheese Mac & Cheese (395 g)
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
How to Make It
1. Step
Wrap the steak in plastic wrap and freeze for 2 hours to firm up.
2. Step
In a large bowl, whisk together the soy sauce, grated pear, brown sugar, sesame oil, garlic, ginger, and 1 tablespoon gochujang until combined.
3. Step
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. Step
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. Step
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. Step
Plate the mac & cheese on a serving dish and top with the bulgogi meat. Garnish with the green onions and sesame seeds.
