rice bowls
Delicious Korean BBQ-style rice bowls with marinated sirloin, spicy kimchi, soft-cooked eggs, and a creamy yum yum sauce — perfect for an easy weeknight meal full of bold flavors.
Ingredients
Main Ingredients
- 2 lbs top sirloin steak
- 8 cloves garlic peeled
- 3 inch fresh ginger peeled
- 2 medium Bosc pears peeled
- 0.5 cup soy sauce
- 0.5 cup brown sugar
- 2 tablespoons sesame oil
- 1 cup mayonnaise
- 1 tablespoon butter
- 1 teaspoon tomato paste
- 1 teaspoon sugar or agave syrup
- 1 teaspoon all-purpose spice mix garlic powder, paprika, etc.
- to taste salt
- 2 tablespoons water
- 2 cups uncooked rice
- 0.5 cup kimchi
- 6 pieces soft-cooked eggs poached or fried
- 2 tablespoons sesame seeds
- 0.25 cup scallions chopped
- Yum Yum Sauce see recipe
Instructions
Preparation Steps
- Cut the steak into very thin bite-sized pieces and place in a mixing bowl. Peel garlic, ginger, and pears and pulse in a food processor until a paste forms. Add the paste to the meat and combine well. Pour soy sauce, brown sugar, and sesame oil over the meat to marinate. Refrigerate for 30 minutes.
- Cook rice according to package directions and set aside.
- Whisk all Yum Yum Sauce ingredients together in a bowl and set aside.
- Heat a large skillet over high heat. Discard remaining marinade and sear steak until golden brown on all sides, about 3-5 minutes. Remove from heat.
- Assemble bowls by layering rice, kimchi, greens, and cooked steak. Top each bowl with a soft-cooked egg and sprinkle with sesame seeds, chopped scallions, and drizzle with Yum Yum Sauce.
Notes
This recipe can be made ahead by preparing the marinade and sauce in advance. Leftover rice bowls keep well refrigerated for 2 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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