Bulgogi-Style Steak Taco Bar

• While steak marinates, trim and halve cucumbers lengthwise; slice into ¼-inch-thick half-moons. Trim scallions and cut into 1-inch pieces. Roughly chop cilantro. Zest and quarter lime, then cut each wedge in half widthwise to make 8 smaller wedges. Peel and mince or grate ginger. Trim and halve radishes; thinly slice into ¼-inch-thick half-moons. Drain and rinse corn. 

• In a second large bowl, combine cucumbers, rice wine vinegar, scallions, cilantro, 2 tsp sugar, and 1 tsp salt. Set aside, stirring occasionally. 

• Heat a drizzle of oil in a medium pot over medium-high heat. Add ginger to pot; cook, stirring, until fragrant, 1-2 minutes. Add rice, 2½ cups water, and a pinch of salt. Stir to combine. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.  • Keep covered off heat until ready to serve.

• Meanwhile, in a small oven-safe pan, combine corn, 1 packet gochujang aioli, half the mozzarella, and a pinch of salt; stir to combine. Sprinkle remaining mozzarella over the top. Bake on top rack until cheese is melted and lightly browned, 12-15 minutes. 

• While corn cooks, heat a large drizzle of oil in large pan. Let excess marinade drip off steak back into bowl, then carefully add to hot pan (discard excess marinade). Cook to desired doneness, 3-6 minutes per side.  • Transfer to a cutting board and let rest at least 5 minutes.