Korean Beef Steak Rice Bowl Recipes

GRILLED KOREAN STEAK AND RICE BOWLS

Steps:

• Cut the steak into 3 to 5 pieces of the same thickness. Carefully slice any pieces thicker than 1/2 inch in half horizontally to create 2 thinner pieces. Put in a large nonreactive bowl or large resealable bag.
• Combine the soy sauce, sesame oil, vinegar, garlic, sugar, a pinch of salt and a generous grinding of pepper in a blender. Cut the pear in half; roughly chop 1 half and add it to the blender. (Refrigerate the other pear half for serving.) Puree the mixture in the blender until smooth, then pour over the steak; toss. Seal the bag and refrigerate 6 to 10 hours.
• Preheat a grill to high (make sure the grates are very clean). Meanwhile, cook the rice as the label directs.
• Remove the steak from the marinade, letting the excess drip off. Strain the marinade into a small pot and bring to a boil over medium heat. Simmer until slightly thickened, 2 to 3 minutes; set the sauce aside. Season the steak pieces with salt and pepper and place on the hot grill. Cook, flipping and moving the pieces occasionally to prevent flare-ups, until lightly charred, 5 to 8 minutes for medium doneness, depending on the thickness. Transfer the steak to a cutting board and let rest about 5 minutes.
• Cut the remaining pear half into matchsticks. Divide the lettuce among shallow bowls, piling it to one side; top with the kimchi and pear. Add the rice to the other half of the bowls. Slice the steak and add to the bowls; sprinkle with the scallions. Drizzle with the sauce.

KOREAN BEEF AND RICE

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

KOREAN BEEF RICE BOWL RECIPE - (4.5/5)

Steps:

• Stir fry: To prepare the steak and buk choy, place the sliced steak in a large zip lock bag. In a medium bowl, whisk the mandarin zest, juice, ginger, garlic, chili, honey, soy sauce, and 1 tablespoon of the oil. Coat the steak with 1 1/2 tablespoons of the marinade. Seal the bag and marinate the steak for at least 1 hour. Reserve the remaining marinade. Heat a char-grill pan over medium-high. In a large bowl, toss the buk choy with the remaining 1/2 tablespoon oil, season with salt, and grill for about 1 minute per side, or until grill marks form. Transfer the buk choy to a cutting board and cut out the cores. Return the buk choy to the bowl and toss with half of the reserved marinade. Dry the marinade off of the steak and season with salt. Increase the heat for the char-grill to high. Working in batches, grill the steak for about 30 seconds per side, or until grill marks form and the steak is cooked to medium-rare done. Transfer the steak to a cutting board and rest for about 2 minutes. Cut the beef into 3cm bite-size pieces and toss with the remaining reserved marinade. Meanwhile, to make the carrot salad and serve, in a small bowl, toss the carrot, sesame seeds, and sesame oil to coat and season with salt. Divide the rice among 4 bowls. Place the buk choy, carrot salad, and steak over the rice, spooning any sauce that has accumulated from the steak into the bowls. Top each with an egg, sprinkle with spring onions and serve. Make-Ahead: The sliced beef can be marinated up to 1 day ahead.

KOREAN-STYLE BEEF AND RICE BOWL

Steps:

• Adjust oven rack to lower-middle position and heat oven to 200 degrees.
• Bring water, rice, and 1 teaspoon salt to boil in medium saucepan over med-high heat.
• Cook until water level drops below surface of rice and small holes form, about 5 minutes.
• Decrease heat to low, cover, and cook until water is absorbed, about 5 minutes.
• Meanwhile, whisk 2 tablespoons soy sauce and sugar together in large bowl.
• Add steak and toss to coat.
• Heat 1 tablespoon oil in 12-inch nonstick skillet over med-high heat until just smoking.
• Cook half of steak until well browned, 1-2 minutes per side.
• Transfer to bowl and tent loosely with foil.
• Repeat with 1 tablespoon oil and remaining steak.
• Add 1 tablespoon oil, mushrooms, and remaining 1 tablespoon soy sauce to now empty skillet and cook until mushrooms are soft, about 2 minutes.
• Add spinach and cook until wilted, 2-3 minutes.
• Transfer to bowl and tent with foil.
• Portion rice into bowls and top with beef and mushroom-spinach mixture; keep bowls warm in oven.
• Wipe out skillet and heat remaining 1 tablespoon oil over medium heat until shimmering.
• Crack eggs into 2 small bowls (2 eggs each).
• Add eggs to skillet, pour each bowl into opposite side of skillet.
• Season with salt and pepper, cover, and cook until whites are set, 2-3 minutes.
• Remove bowls from oven and top each with 1 egg; serve.

KOREAN BEEF RICE BOWL

Steps:

• For the Marinade: In a small bowl, mix soy sauce, sugar, minced garlic, fresh ginger and the toasted sesame oil.
• To Complete the Dish: Cut beef across the grain into 1/8-inch-thick slices about 3 inches long. (Keeping the slices thin makes for a better dish.) In a small bowl, mix beef with 1/4 cup Korean marinade.
• In the meantime, remove and discard bean stem ends and strings. Cut beans diagonally in 3-inch lengths. Cut carrot into matchstick-size pieces about 3 inches long.
• In a 14-inch wok or 12-inch frying pan over high heat, mix 1/2 cup water, beans, and carrot. Cover and stir occasionally just until tender to bite, about 3 minutes. Drain; immerse in cold water. Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar and salt to taste. Set aside.
• Place wok over high heat; when hot, add oil. Add beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes. Add remaining marinade and broth to pan; stir until boiling.
• Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with onions and toasted sesame seed.