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Korean Steak Bowl

Korean Steak Bowl

Sweet, savory, spicy… and gone in minutes. These bowls are so good.
Perfect for an easy dinner that feels like takeout but better.
 
Serves: 4
Prep Time: 15 minutes (plus 30 minutes for marinating)
Cook Time: 20 minutes
Total Time: 35 minutes (not including marinating time)

  • INGREDIENTS

    Steak Marinade:

    4 Ribeye steaks, thinly sliced against the grain

    ½ cup Low-sodium soy sauce

    ⅓ cup Honey

    2 tbsp Mirin

    1 tbsp Gochujang (Korean chili paste)

    4 Garlic cloves

    1 Asian pear, peeled (or 1 small apple)

    1 Shallot

    1 inch piece of Ginger

    Salt and Pepper to taste

     

    Bowl:

    3 cups cooked Long grain white rice

    2 Avocados (½ per bowl)

    1 Carrot, thinly sliced

    5 Radishes, thinly sliced

    1 Green Onion, chopped

    Seasame seeds (for topping)

  • INSTRUCTIONS

    1. Rinse rice under cold water until it runs clear. Cook according to package instructions
    2. Add marinated steak to a hot pan (no oil needed) and cook for a few minutes until browned
    3. Remove steak, reduce the marinade in the same pan for 5 mins, then toss steak back in to coat
    4. Assemble your bowls: rice, steak with sauce, sliced carrots, radishes, avocado, green onion, and a sprinkle of sesame seeds

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