Spicy Gochujang Steak Ssäm Bowls
Spicy Gochujang Steak Ssäm Bowls
Ingredients
- 1.5 lb Ribeye steak, thinly sliced, against the grain
- 1/4 cup Soy sauce
- 2 tbsp Sesame oil
- 2 tbsp Brown sugar
- 4 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 1/2 tsp Black pepper
- 1/4 cup Gochujang (Korean chili paste)
- 2 tbsp Rice vinegar
- 1 tbsp Honey
- 1 tbsp Sesame oil
- 2 cloves Garlic, minced
- 2 tbsp Water
- 4 cups Cooked short-grain rice
- 1 large Cucumber, julienned
- 2 medium Carrots, julienned
- 1 cup Kimchi, chopped
- 4 Scallions, thinly sliced
- 2 tbsp Sesame seeds, toasted
- 4 Optional: Fried egg
Instructions
- 1
In a medium bowl, combine all ingredients for the steak marinade. Add the thinly sliced steak and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 10 min
- 2
While the steak marinates, prepare the gochujang sauce. In a small bowl, whisk together gochujang, rice vinegar, honey, sesame oil, minced garlic, and water until smooth. Set aside.
⏱️ 5 min
- 3
Heat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of high-heat oil (like avocado or grapeseed oil) if needed. Working in batches to avoid crowding the pan, sear the marinated steak for 1-2 minutes per side, until nicely browned and cooked to your desired doneness. Remove steak from the pan and set aside.
⏱️ 15 min•🌡️ 400
- 4
Divide the cooked rice among four bowls. Arrange the julienned cucumber, carrots, and chopped kimchi over the rice. Top with the seared steak.
⏱️ 5 min
- 5
Drizzle the gochujang sauce generously over the steak and vegetables in each bowl. Garnish with sliced scallions and toasted sesame seeds. If using, top each bowl with a fried egg.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gochujang Steak Ssäm Bowls
Ingredients
- 1.5 lb Ribeye steak, thinly sliced, against the grain
- 1/4 cup Soy sauce
- 2 tbsp Sesame oil
- 2 tbsp Brown sugar
- 4 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 1/2 tsp Black pepper
- 1/4 cup Gochujang (Korean chili paste)
- 2 tbsp Rice vinegar
- 1 tbsp Honey
- 1 tbsp Sesame oil
- 2 cloves Garlic, minced
- 2 tbsp Water
- 4 cups Cooked short-grain rice
- 1 large Cucumber, julienned
- 2 medium Carrots, julienned
- 1 cup Kimchi, chopped
- 4 Scallions, thinly sliced
- 2 tbsp Sesame seeds, toasted
- 4 Optional: Fried egg
Instructions
- 1
In a medium bowl, combine all ingredients for the steak marinade. Add the thinly sliced steak and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 10 min - 2
While the steak marinates, prepare the gochujang sauce. In a small bowl, whisk together gochujang, rice vinegar, honey, sesame oil, minced garlic, and water until smooth. Set aside.
⏱️ 5 min - 3
Heat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of high-heat oil (like avocado or grapeseed oil) if needed. Working in batches to avoid crowding the pan, sear the marinated steak for 1-2 minutes per side, until nicely browned and cooked to your desired doneness. Remove steak from the pan and set aside.
⏱️ 15 min•🌡️ 400 - 4
Divide the cooked rice among four bowls. Arrange the julienned cucumber, carrots, and chopped kimchi over the rice. Top with the seared steak.
⏱️ 5 min - 5
Drizzle the gochujang sauce generously over the steak and vegetables in each bowl. Garnish with sliced scallions and toasted sesame seeds. If using, top each bowl with a fried egg.
⏱️ 5 min