Thank you! The elote and steak paired very well together. Gochugaru and chipotle went into both but the mayo kept the fire-breathing to a minimum.

Next time I'd like to add pickled daikon or kimchi and sticky rice to complement the onions, shiitaki, and bell peppers that are just barely out of frame in my pic.

I've got three mini-recipes in this meal so let me know if this is hard to follow and I'll keep editing until it makes sense.

Bulgogi sauce:

• 1/2 asian pear, grated
• 1/4 cup soy sauce
• 2 tbs brown sugar
• 2 tbs sesame oil
• 3 cloves garlic, minced
• 1 tbs ginger, grated
• 1 tbs gochujang
• 1 tsp gochugaru
• 1 tsp chipotle pepper
• 1 tsp black pepper

Marinate the steak 30 min to 4 hours then cook on med-high with 1-2 tbs of high-smoke point oil (grapeseed, peanut, canola). Around 2 minutes each side should be enough.

The marinade caramelizes very quickly and leaves a fond. If you can get to it before it gets too burnt, try deglazing with plum wine and rice vinegar for a nice bonus sauce. The pan ends up easier to clean after deglazing, so try, taste, and decide if you want to eat it or not.

Sautee your fajita veggies of choice on medium heat (I used bell pepper and shiitaki), pouring your leftover marinade over if desired.

Elote:

• Corn on the cob, halved
• 1 tbs mayonnaise
  • 1 egg yolk
  • 1 tbs Dijon mustard
  • 1 tsp white vinegar
  • 1/2 cup grapeseed oil
• 1/2 tsp gochugaru
• 1/2 tsp chipotle
• 1/2 tsp black pepper

There's really nothing to cook here--just assemble and eat!

If you have sour cream and crumbly cheese like cojita or feta you can mix them in with a smaller amount of mayonnaise. I had neither this time around.