Bulgogi Beef & Truffle Cream Risotto

1. Marinate the Beef:

• Toss the sliced beef in 2 tbsp of your BiBap Manufacture Bulgogi Marinade.
• Let it sit for 10–15 minutes while you prepare the risotto.

2. Start the Risotto:

• In a medium pan, heat butter and olive oil over medium heat.
• Add shallots and garlic; sauté until translucent.
• Add arborio rice and toast it for 1–2 minutes, stirring constantly.

3. Cook the Risotto:

• Begin adding warm stock ½ cup at a time, stirring until absorbed before adding more.
• Continue for 18–20 minutes, until the rice is creamy and al dente.
• Stir in parmesan cheese and optional cream. Season with salt, pepper, and a drizzle of truffle oil if using.

4. Cook the Bulgogi Beef:

• In a separate hot skillet, quickly sear the marinated beef for 2–3 minutes until just cooked and caramelized. Don’t overcook—it should stay tender.

5. Assemble:

• Plate the creamy risotto in shallow bowls.
• Spoon the Bulgogi beef on top.
• Garnish with sesame seeds, microgreens, and extra parmesan if desired.