Com Tam with Bulgogi and Sambal Terasi: A Southeast Asian-Korean Fusion Plate

Rinse the broken rice under cold water until the water runs clear. Drain well. In a rice cooker or pot, combine rice and 480 ml (2 cups) water. Cook according to your rice cooker's setting, or bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until tender. Fluff with a fork and keep warm.

In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and chopped green onion. Add the thinly sliced beef and toss to coat. Let marinate for at least 15 minutes while you prepare the sambal.

In a mortar and pestle or small food processor, grind the shrimp paste, red chilies, shallots, and tomato into a coarse paste. Heat a small pan over medium heat with a little oil. Fry the paste for 3-4 minutes until fragrant and slightly darkened. Stir in palm sugar, lime juice, and salt. Cook for another minute, then transfer to a small bowl.

Heat a grill pan or skillet over high heat. Cook the marinated beef in a single layer, working in batches if needed, for 2-3 minutes per side until caramelized and cooked through. Remove and keep warm.

Divide the cooked broken rice among four bowls. Top with grilled bulgogi, a generous spoonful of sambal terasi, sliced cucumber, and fresh cilantro. Sprinkle with sesame seeds if desired. Serve immediately.