Beef Bulgogi

In a medium bowl, combine 4 tbsp soy sauce, 3 tbsp brown sugar, 2 tbsp sesame oil, 1 tbsp rice vinegar, minced garlic, grated apple, and 1/2 tsp ground black pepper. Whisk until combined and sugar is dissolved.

Add sliced onion, 3 chopped scallions, carrot ribbons, and sliced steak to the bowl. Mix until vegetables and meat are well coated. Vacuum seal the meat and vegetables and place in a Suvie pan. Fill the pan with enough water to cover, and load pan into the bottom of Suvie. Input settings and cook or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 130°F for 1 hour, Top Zone: None

Meanwhile, place 1 cup rice in the Suvie rice pot (black handles) and cover pot with lid. Place pot in the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings: Rice, Short Grain, 1 Cup

During the cook, stir together 1/4 cup gochujang, 1 tbsp soy sauce, 3 tbsp brown sugar, and 4 tbsp lime juice; set aside.

Stir together cucumber and ⅓ cup rice vinegar; set aside.

When the cook is complete, remove the meat and vegetables from packaging and pour into a fine-mesh strainer, pressing with a wooden spoon to remove excess marinade. Divide the beef mixture between two dry Suvie pans.

Return pans to Suvie and broil for 10-15 minutes or until fragrant and browned. Remove pans from Suvie and divide the prepared gochujang sauce between the two pans, stirring to coat.

To assemble, divide the rice among four bowls. Place bulgogi beef, kimchi and sliced cucumber over the rice. Garnish with sliced green onion and sesame seeds.