- Start by cooking the rice and placing on a 1/4 sheet pan in the cooler. Best if done 2-3 hours ahead of time.
- Clean the beef tenderloin and reserve the 2-3 inches off the front tapered end and the other end of the tenderloin. This is called the tail and head of the tender respectively. Cut into 1/2 inch x 3 inch strips and season with salt and pepper. Marinate with the sesame oil and gochujang sauce. Each order has 4 skewers - 1 ½ ounces each.
- To make the beef skewers, remove from marinade and skewer like a satay. Season with the orange gochugaru spice blend and grill for 2-3 minutes for medium rare. For the rice, rough chop all the herbs and prepare all of the vegetables. In a hot pan or wok, place 1 tablespoon of sesame oil and add the vegetables in, tossing while the rice is added, continuing to toss. Fold in half of the chopped herbs and season with salt and pepper. Set aside for plating.
- To plate, place the rice in a linear fashion on a rectangular plate with the grilled skewers. Drizzle with some of the Asian gochujang sauce, sprinkle with remainder of the herbs and the sesame seeds. Enjoy!!
Ingredient availability varies by location*