Description
A delightful journey through the flavors of Seoul with marinated steak, fresh vegetables, and creamy sauce served over rice.
Ingredients
Scale
- 1 lb steak (sirloin or ribeye)
- 1 cup cooked rice (white or brown)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1/2 cup heavy cream
- 2 green onions (sliced)
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Vegetables for topping (e.g., carrots, cucumber, or bell peppers)
Instructions
- Marinate the steak: In a mixing bowl, whisk together the soy sauce, sesame oil, gochujang, minced garlic, salt, and pepper. Add the steak, ensuring it’s fully coated. Let it marinate for at least 30 minutes.
- Cook the steak: Heat your grill or cast iron skillet over medium-high heat. Once hot, place the marinated steak onto the grill. Cook for about 5-7 minutes per side for medium-rare.
- Prepare the sauce: In a small saucepan, gently heat the heavy cream over low heat, stirring occasionally and adjusting seasoning as needed.
- Slice the cooked steak: Let the steak rest, then slice it into strips for serving.
- Assemble the rice bowls: In serving bowls, layer the cooked rice, top it with sliced steak, and drizzle with the creamy sauce.
- Garnish and serve: Sprinkle sliced green onions over the top and add your choice of fresh vegetables.
Notes
For best flavor, marinate the steak overnight. Customize with additional vegetables or use kimchi for extra spice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Korean BBQ, Rice Bowl, Beef, Comfort Food, Weeknight Dinner