Korean Rice and Steak

Elevate your dinner game with this savory and satisfying Korean Rice and Steak recipe, a perfect fusion of tender, marinated ribeye steak and fluffy white rice. Infused with bold flavors from a soy sauce, sesame oil, garlic, and ginger marinade, this dish is topped with crisp vegetables like cucumber and julienned carrots for a refreshing crunch. A perfectly fried egg with a runny yolk and a sprinkle of sesame seeds ties everything together in each bowl. Ready in under an hour, this recipe is ideal for weeknight dinners or impressing guests with its restaurant-quality presentation. Whether you're craving Korean-inspired cuisine or a hearty rice bowl idea, this recipe is sure to hit the spot.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb Ribeye steak
• 2 cups White rice
• 4 tbsp Soy sauce
• 2 tbsp Sesame oil
• 2 tbsp Brown sugar
• 1 tbsp Rice wine vinegar
• 3 Garlic cloves, minced
• 1 tbsp Fresh ginger, minced
• 2 Green onions, sliced
• 1 Carrot, julienned
• 1 Cucumber, thinly sliced
• 1 tbsp Sesame seeds
• 2 tbsp Vegetable oil
• 2 Eggs
• 0.5 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Cook the rice according to package instructions. Once done, fluff with a fork and set aside.

Step 2

In a small bowl, whisk together soy sauce, sesame oil, brown sugar, rice wine vinegar, minced garlic, and minced ginger to create the marinade.

Step 3

Season the steak with salt and black pepper on both sides. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the steak and cook for 4-5 minutes on each side for medium-rare or until your desired doneness is achieved. Remove from the skillet and let it rest for 5 minutes.

Step 4

Slice the steak thinly against the grain. Pour half of the marinade over the sliced steak and let it sit while preparing the rest of the dish.

Step 5

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Crack the eggs into the skillet and fry until the edges are crispy and the yolks are still runny. Remove from heat and set aside.

Step 6

Assemble the dish by dividing the rice among four bowls. Top each bowl with slices of the marinated steak, julienned carrots, sliced cucumber, and green onion.

Step 7

Drizzle the remaining marinade over each bowl. Sprinkle with sesame seeds for garnish.

Step 8

Top each bowl with a fried egg. Serve warm and enjoy your Korean Rice and Steak!

Nutrition Facts

Serving size	(1151.2g)

Amount per serving	% Daily Value*
Calories	2201.2

Total Fat 132.4g	0%
Saturated Fat 38.2g	0%
Polyunsaturated Fat 33.7g
Cholesterol 730.3mg	0%
Sodium 3057.2mg	0%
Total Carbohydrate 110.3g	0%
Dietary Fiber 6.7g	0%
Total Sugars 7.0g
Protein 145.7g	0%

Vitamin D 100.1IU	0%
Calcium 218.1mg	0%
Iron 15.6mg	0%
Potassium 2103.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 26.3%

Carbs: 19.9%