Description
A vibrant bowl of fluffy rice crowned with perfectly marinated beef, accompanied by a spicy gochujang cream sauce and crunchy kimchi.
Ingredients
Scale
- 1 lb beef steak (sirloin or ribeye)
- 2 cups cooked jasmine or sushi rice
- 1 cup kimchi
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1/2 cup cream
- 1 tablespoon gochujang (Korean chili paste)
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Whisk together soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper in a mixing bowl.
- Immerse the steak in the marinade and let it soak for at least 30 minutes.
- Preheat your grill or skillet over medium-high heat.
- Cook the marinated steak for 4-5 minutes on each side.
- Transfer the steak to a cutting board to rest for a few moments.
- Warm the cream in a saucepan and stir in gochujang until blended.
- Assemble the bowls: scoop rice, layer steak, add kimchi, and drizzle with sauce.
- Garnish with chopped green onions and serve immediately.
Notes
For enhanced flavor, marinate the steak overnight. Bring steak to room temperature before cooking for even results.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Korean BBQ, steak bowls, rice bowls, gochujang sauce, meal prep