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.
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Recipe Information
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
Instructions
Cook the rice according to package instructions. Once done, fluff with a fork and set aside.
In a small bowl, whisk together soy sauce, sesame oil, brown sugar, rice wine vinegar, minced garlic, and minced ginger to create the marinade.
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.
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.
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.
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.
Drizzle the remaining marinade over each bowl. Sprinkle with sesame seeds for garnish.
Top each bowl with a fried egg. Serve warm and enjoy your Korean Rice and Steak!
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 7.7 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 593 mg | 13% | |
*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.
