A Korean steak rice bowl with hangar steak marinated in gochujang, soy sauce, and kiwi. Served over rice with raw egg yolk, kimchi, and sesame kale.
I ate a version of this at a Korean restaurant in Koreatown where the steak arrived sizzling on a hot stone bowl with a raw egg yolk sitting on top. You break the yolk and stir it into the rice. This recipe does the same: hangar steak marinated in soy sauce, gochujang, sesame oil, garlic, brown sugar, and sake, seared and sliced over rice with a raw egg yolk, kimchi, and sauteed kale.
The marinade includes half a kiwi blended to a pulp, which sounds unusual but the enzymes tenderise the steak. Baking soda does the same thing from a different angle. Between the two, even a tough cut softens in thirty minutes.
Tips for Making Korean Steak Rice Bowl
Do not over-marinate
Thirty minutes is enough. The kiwi and baking soda are aggressive tenderisers. More than an hour and the steak turns mushy on the surface.
Sear the steak hot and fast. You want a crust on the outside and pink in the middle.
Use raw egg yolk, not the whole egg
The recipe calls for just the yolk placed on top of the hot rice. The heat from the rice and steak partially cooks it into a sauce.
If you are uncomfortable with raw egg, use pasteurised eggs.
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An EGG For Every Occasion — Korean Steak Rice Bowl
Total Time: 50 minutes
Yield: Serves 2
Diet: Omnivore
Description
Savory Korean marinated steak and Asian kale slaw top fluffy rice. A creamy egg yolk ties it all together.
Ingredients
Units
Scale
Instructions
- Slice dino kale as thinly as possible to resemble coleslaw.
- Combine sesame oil, lime juice, fish sauce, honey, and sesame seeds; massage the kale for 15 minutes.
- Create a marinade for Korean hangar steak by combining soy sauce, sesame oil, red chili paste, crushed garlic, brown sugar, sake, black pepper, and kiwi; blend.
- Mix the marinade with the steak and 1/4 teaspoon baking soda; cover and refrigerate for at least 4 hours.
- Cook 1 cup of white rice.
- Wash, de-stem, and finely chop dino kale; soak, rinse, and spin dry.
- Prepare Asian dressing and marinate the greens in it.
- Wipe down the steak to remove excess marinade.
- Pan-sear the steak at high heat in a pan with canola oil after it comes to room temperature; let it sit 1-2 minutes per side.
- Finish cooking the steak in a 400°F (204°C) oven for 5-6 minutes for medium-rare.
- Let the meat rest for 10 minutes.
- Slice the meat across the grain.
- Assemble all ingredients in a bowl.
Notes
- For a richer flavor, marinate the steak overnight.
- If you don’t have sake, dry sherry or mirin can be substituted.
- To prevent the rice from becoming sticky, fluff it with a fork after cooking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 700
- Sugar: 15
- Sodium: 1000
- Fat: 40
- Saturated Fat: 10
- Unsaturated Fat: 25
- Carbohydrates: 60
- Fiber: 5
- Protein: 45
- Cholesterol: 200
Frequently Asked Questions
What is gochujang?
A Korean fermented red pepper paste. It is sweet, spicy, and funky. Available at Asian grocery stores or online. There is no good substitute, but sriracha mixed with a teaspoon of miso paste is the closest approximation.
Can I use a different cut of steak?
Flank steak or skirt steak both work. Hangar steak is specified because it absorbs marinades well and stays tender when sliced thin. Whatever cut you use, slice it against the grain.
What is the kale for?
Dino kale is sauteed in sesame oil and fish sauce as a side vegetable in the bowl. It wilts quickly and picks up the sesame and fish sauce flavours. Regular kale works if you cannot find dino kale.