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Korean Steak Kimchi Rice Bowl

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Ingredients

for the Korean Steak

for the Gojuchang Aioli

Instructions

  1. 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

  1. 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.
  2. 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.
  3. 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

  1. 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.