Korean BBQ Yum Yum Rice Bowls
Ingredients
- 2 2 top sirloin steak .
- 8 garlic cloves
- 3 ginger one -inch piece
- 2 bosc pears
- 1/2 1/2 soy sauce
- 1/2 1/2 brown sugar
- 2 tablespoons 2 tablespoons sesame oil
- 1 1 mayonnaise
- 1 tablespoon 1 tablespoon butter
- 1 teaspoon 1 teaspoon tomato paste
- 1 teaspoon 1 teaspoon sugaragave or
- 1 teaspoon 1 teaspoon all-purpose spice mix (garlic powder, paprika, etc.)
- salt to taste
- 2 tablespoons 2 tablespoons water
- 2 2 rice, uncooked
- 1/2 1/2 kimchi
- 6 eggs soft-cooked (like poached or fried)
- 2 tablespoons 2 tablespoons sesame seeds
- 1/4 1/4 scallions
- Yum Yum Sauce (see above)
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Instructions
- MEAT PREP: Cut the steak into very thin bite-sized pieces and place in a mixing bowl. Peel the garlic, ginger, and pears. Pulse in a food processor until a paste forms. Add the paste to the meat and stir to combine. Cover everything with soy sauce, brown sugar, and sesame oil – just enough to cover and marinate. Your ratio should be roughly 4 parts soy sauce, 4 parts brown sugar, 1 part sesame oil. Mix it all up and refrigerate for 30 minutes or so.
- RICE: Cook rice according to package directions.
- SAUCE PREP: Whisk all Yum Yum Sauce ingredients together. Set aside.
- MEAT COOKING: Heat a large heavy-duty skillet over very high heat. Discard remaining marinade and add the steak to the pan. Sear for a few minutes, flipping it around once or twice, until your meat has a really nice golden brown exterior. Set aside.
- BOWL ASSEMBLY: Arrange the rice, kimchi, greens, and steak in a bowl. Add the egg on top and sprinkle with sesame seeds, scallions, and Yum Yum Sauce. Mwah! You’re a boss.
Source
Original recipe: View Original