Korean steak and rice bowl with runny fried egg
Meal prep never looked this good. Juicy steak, fresh veggies and a perfectly runny fried egg come together in a bowl that’s got as much freshness and flavour as you do. Future you will be very impressed.
Ingredients
- 450g steak (we used porterhouse)
- Your favourite korean beef marinade
- 1 carrot, grated and tossed in a splash of mirin and rice vinegar
- 1⁄4 cucumber thinly sliced, lightly salted and tossed in sesame oil
- 1⁄3 cup Kimchi
- 1 tsp sesame seeds
- 1 green onion, thinly sliced
- 1-2 Tbsp Gochujang
Method
Step 1
Marinate beef in your favorite korean marinade (we used a bulgogi marinade) for a minimum of 30 minutes to overnight.
Step 2
Cook steak to desired doneness. Allow to rest, then slice to desired thickness.
Step 3
While the steak is resting, you can dress your carrot and cucumber.
Step 4
Prepare your rice bowl by spooning cooked rice into the bottom, and placing the carrot, cucumber, beef, and kimchi on top.
Step 5
Fry eggs sunny side up and add on top of the bowls. (optional- fry eggs in sesame oil for extra flavour)
Step 6
Drizzle with gochujang and sprinkle with sesame seeds and green onion.