Air Fryer Zucchini Bulgogi

Ingredients:

• 1/4 cup soy sauce
• 1/4 cup sugar
• 2 tbsp mirin
• 2 tablespoons dark sesame oil
• 3 cloves of garlic, grated
• 1 large zucchini (about 300g), halved lengthwise and sliced ​​diagonally into 1cm thick pieces.
• 450 g thinly sliced ​​beef (such as ribeye steak)
• Toasted sesame seeds and white rice for serving
• Special equipment: air grill with a capacity of 6 liters.

Preparation:

1. Preheat the air fryer to 200°C.
2. In a large bowl, whisk together the soy sauce, sugar, mirin, sesame oil, garlic, 1/2 teaspoon black pepper, and 2 tablespoons water until most of the sugar has dissolved and the marinade is smooth. Set aside 1 tablespoon of the marinade in a medium bowl, add the zucchini and 1/4 teaspoon of salt, and toss well to coat. Add the beef to the remaining marinade and toss.
3. Transfer the marinated beef to the air fryer basket and cook until the steak is browned on top and cooked through, about 10 minutes. Carefully transfer the beef to a serving platter and transfer the marinated zucchini to the same basket (do not wash). Cook until the zucchini is browned on top and cooked through, 5–6 minutes.
4. Meanwhile, cut the beef into small pieces. Add the zucchini to the beef and pour the juices from the air fryer over the meat. Sprinkle with sesame seeds and serve with rice.
   
   
   Korean grocery stores offer a variety of thinly sliced ​​beef options. The kind labeled "bulgogi" is typically ribeye steak, but any cut of beef, approximately 0.3 cm thick, will do.