Description
Delicious and hearty rice bowls topped with marinated steak, kimchi, and a spicy cream sauce, bringing a taste of Korean cuisine to your table.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb steak (ribeye or sirloin), sliced
- 1 cup kimchi
- 1/4 cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Marinate the steak: In a medium mixing bowl, combine soy sauce, gochujang, and sesame oil. Whisk it until well blended. Submerge your sliced steak, ensuring each piece is coated well. Let it marinate for at least 30 minutes.
- Sear the steak: Preheat your grill or skillet over medium-high heat. Sear your marinated steak slices to your desired doneness – about 3-5 minutes per side for medium-rare.
- Prepare the spicy cream sauce: In a small bowl, mix mayonnaise and sriracha until smooth and creamy.
- Assemble the bowls: Start with a generous scoop of cooked rice as your base. Add grilled steak on top, followed by kimchi.
- Finish with flair: Drizzle your spicy cream sauce over the top, and top with sliced green onions and sesame seeds. Serve immediately.
Notes
For best flavor, marinate the steak for longer, up to 24 hours if possible. This dish is versatile; feel free to customize with additional toppings.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg