Ingredients:

  • 1.5 lbs Sirloin or Flank Steak, thinly sliced against the grain
  • 1/4 cup Soy Sauce
  • 2 tbsp Toasted Sesame Oil
  • 3 tbsp Light Brown Sugar, packed
  • 3 cloves Garlic, minced
  • 1 tsp Fresh Ginger, grated
  • 2 tbsp Asian Pear juice or grated Apple
  • 1 tbsp Gochujang
  • 2 cups Jasmine Rice, rinsed
  • 3 cups Water
  • 1/2 tsp Salt
  • 1 cup Cucumber, thinly sliced
  • 1/2 cup Kimchi, chopped
  • 2 Green Onions, thinly sliced
  • 1 tbsp Toasted Sesame Seeds
  • 1/2 cup Shredded Carrots

Instructions:

  1. In a large mixing bowl, whisk together the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, pear juice, and gochujang. Add the sliced steak and toss to coat thoroughly. Let marinate at room temperature for 10 minutes.
  2. Combine rinsed rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
  3. Heat a large cast-iron skillet over medium-high heat until just smoking. Add the steak in a single layer, working in batches to avoid overcrowding. Sear for 2 minutes undisturbed to develop a crust, then toss and cook for 1 additional minute.
  4. Assemble the bowls by dividing the cooked rice among four bowls. Top with the seared Korean BBQ steak, sliced cucumbers, chopped kimchi, and shredded carrots.
  5. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.