Korean BBQ Yum Yum Rice Bowls: easy marinated steak, spicy kimchi, poached egg, rice, and yum yum sauce! SO good and so easy!
For the Steak:
- 2 lbs. top sirloin steak
- 8 cloves garlic
- 1 3-inch piece ginger
- 2 bosc pears
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 2 tablespoons sesame oil
For the Yum Yum Rice Bowls:
- soft-cooked eggs (like poached or fried)
- sesame seeds
- Yum Yum Sauce
- 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.
- 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.
I don’t normally measure the marinade ingredients. If you just eyeball it so you get enough to cover (equal parts soy sauce and brown sugar, and just a quick stream of sesame oil) you should be good to go. It’s more fun to cook like that. 😉