Ingredients
Scale
- [Kimch & Bacon Fried Rice|
- https://sharedappetite.com/recipes/
- kimchi-bacon-fried-rice/], or cooked white/brown rice
- Korean Steak (see recipe below)
- Gojuchang Aioli (see recipe below)
- [Pico de Gallo|
- https://sharedappetite.com/recipes/
- simple-pico-de-gallo-recipe/]
- 3/4 - 1 cup kimchi, roughly chopped
- 1 Avocado, thinly sliced
- 1 bunch scallions, chopped
- Queso Fresco, crumbled
for the Korean Steak
- 1 1/2 pounds ribeye (preferred) or sirloin steak
- 1 ripe bosc pear
- 1/2 medium red onion
- 2 cloves garlic, finely minced*
- Fresh ginger (the same size as about 1-2 garlic cloves), finely minced*
- 2 tablespoons soy sauce
- 1 1/2 tablespoons brown sugar
- 1 tablespoon mirin
- 1 teaspoon sesame oil (optional)
- 1 tablespoon canola oil
- 2 bunches scallions, chopped
- *if you have a microzester, grate the garlic and ginger instead
for the Gojuchang Aioli
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 tablespoons gochujang
- 1 clove garlic, grated with microzester (or very finely minced)
- 1/4 teaspoon salt
- 1/8 teaspoon chile powder
- 1/8 teaspoon paprika
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin
- 1/8 teaspoon black pepper
Instructions
- Divide rice among bowls. Top with Korean steak, a spoonful of pico de gallo and kimchi, some sliced avocado, drizzle of gojuchang aioli, and a sprinle of queso fresco and scallions. Serve immediately.
for the Korean Steak
- Place steak in freezer for about 15 minutes, which will firm it up a bit, allowing you to cut thin slices. Trim excess fat from steak and very thinly slice.
- Using the finest side of a grater, grate the pear and onion. Combine with garlic, ginger, soy sauce, brown sugar, mirin, and sesame oil (optional) in a medium mixing bowl. Add thinly sliced steak, cover with plastic wrap and place in refrigerator, allowing to marinate for at least 2 hours.
- Remove steak from refrigerator approximately 20-30 minutes before ready to cook. Remove steak from marinade and combine with scallions in a bowl. Heat canola oil in wok or large skillet over high heat. Add steak and scallions to pan in a single layer and cook, stirring, until cooked through, about 2-3 minutes. It's important to cook in a single layer to avoid steaming the meat. Cook in batches if necessary.
for the Gojuchang Aioli
- Mix all ingredients together until well combined. Refrigerate until ready to use. Can be made up to 3 days ahead of time. Use extra gojuchang aioli as you would any condiment, for topping sandwiches, tacos, and such.
- Prep Time: 20 minutes
- Cook Time: 10 minutes