Korean BBQ Bowls
Sweet, salty, and full of surprises, these Korean BBQ bowls are a satisfying way to make lunch international.
Ingredients
Marinade
- ½ cup low sodium soy sauce
- ¼ cup brown sugar
- 1 tbsp rice wine vinegar
- 2 cloves garlic minced
- 3 tsp fresh grated ginger
- 2 tsp garlic-chile sauce
- 1 tsp sesame oil
Korean BBQ Bowls
- ½ lb thinly sliced steak I used skirt steak
- 3 cups cooked white rice
- ½ cup shredded carrot
- ⅓ cup thinly sliced cucumber
- 2 eggs
- 1 tbsp sesame seeds for garnish
- 2 tbsp sliced green onion for garnich
Instructions
- Begin by combining all of the marinade ingredients in a bowl and adding your steak. Coat the steak completely and let it sit in the fridge for at least one hour up to overnight.
- In a very hot skillet, drizzle in a bit of olive oil and add in steak and all of the marinade.
- Cook the steak until no longer pink. Allow the marinade to caramelize and thicken into a sauce, about 5-7 minutes, stirring occasionally.
- While the steak is cooking, crack 2 eggs into another saute pan well greased with oil or melted butter over medium heat. Cook 3-4 minutes or until the yolk is to your liking.
- To assemble the bowls, scoop 1½ cups of rice into 2 bowls. Top each bowl with half of the cooked steak, half of the cucumbers, and half of the cucumbers. Place a fried egg on top
- Garnish with sesame seeds and green onions. Serve immediately.