Bulgogi Mac And Cheese

Instructions

• Wrap the steak in plastic wrap and freeze for 2 hours to firm up.
• In a large bowl, whisk together the soy sauce, grated pear, brown sugar, sesame oil, garlic, ginger, and 1 tablespoon gochujang until combined.
• 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.
• 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.
• 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.
• Plate the mac & cheese on a serving dish and top with the bulgogi meat. Garnish with the green onions and sesame seeds.
• Serve immediately.
• Enjoy!