Beef Bulgogi

Prep the ingredients per the instructions above.

Make the marinade: Mix the marinade ingredients in a bowl big enough to hold the beef. Add the beef and mix well. Use your hands to massage everything together. Set aside for 30 minutes, or longer if desired.

Make the rice: Cook the rice according to the directions on the package.

Prep the eggroll: Mix together the carrot, cabbage, soy sauce, and rice wine vinegar, and season with salt and pepper. Lay out the egg roll wrapper in a diamond shape with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tightly. Gently fold the sides in and roll up tight (if the wrapper tears or has a hole, double wrap the egg roll with another wrapper to make sure it is tightly sealed with no openings). Repeat with the remaining egg rolls.

Heat the canola oil in a saucepan over medium heat to 325°F (165°C).

Heat a large skillet or non-stick pan over medium-high heat.

Remove the beef from the marinade, reserving the marinade.

Strain the marinade into a saucepan over medium heat and bring to a simmer. Slowly stir the dissolved cornstarch into the marinade a little at a time (you may not need it all) until the marinade thickens to a smooth consistency, then remove and set aside.

Add the oil to the heated skillet or pan and sauté the onions for 2-3 minutes. Your pan should be hot enough so that the meat sizzles as it touches the pan. Add the beef (in batches if needed) and pan-fry/stir-fry the meat until slightly brown on both sides. Don't put too much meat into the pan or you will end up with a lot of the meat juice leaking out.

Fry the egg rolls: Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown and crispy all around. Transfer to paper towels to drain.

Pour the thickened marinade into the pan with the beef and set aside until you are ready to serve.

Finish the rice: Once tender, season with salt and pepper to taste. Cover with a lid to keep warm until serving.

To the bowl of a blender, add the milk, matcha powder, and honey. Blend for 30 seconds to 1 minute or until the matcha is lump-free. Pour into glasses of ice.

Serve the bulgogi with rice, kimchi, egg roll with sauce, and latte.