Ingredients
Scale
- 2 lbs. rib-eye steak or tenderloin
- 8 cloves garlic
- 1/4 red onion
- 1 3-inch piece ginger
- 2 Asian or Bosc pears
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 Tbs Agave
- 2 tablespoons sesame oil
- Rice (as needed)
- Kimchi (as needed)
- 6-minute soft-cooked eggs (poached or fried)
- Sesame seeds (as needed)
- Scallions (as needed)
- Yum Yum Sauce (as needed)
Instructions
- Cut steak into thin bite-sized pieces and place in a bowl.
- Slice red onion thinly and add to the meat.
- Peel garlic, ginger, and pears, then pulse in a food processor until smooth.
- Mix soy sauce, brown sugar, and sesame oil, then pour over meat.
- Refrigerate for 30 minutes.
- Heat a skillet over high heat and sear steak until browned.
- Assemble bowls with rice, kimchi, steak, egg, sesame seeds, scallions, and Yum Yum Sauce.
Notes
- Freeze meat slightly before slicing for easier handling.
- Adjust marinade time for deeper flavor.
- Use short-grain rice for best texture.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 18g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 220mg