Can I substitute the pears in the marinade?

Absolutely! Asian pears work wonderfully, or you can use an apple instead. The fruit adds natural sweetness and contains enzymes that help tenderize the meat. In a pinch, you could also use 2 tablespoons of unsweetened applesauce.

How do I make a soft-cooked egg?

For a perfect jammy egg, bring water to a gentle boil, carefully add your eggs and cook for exactly 6 minutes. Immediately transfer to an ice bath, then peel when cool. For fried eggs with runny yolks, cook on medium-low heat until whites are set but yolks are still liquid.

Can I make this dish vegetarian?

Definitely! Replace the beef with firm tofu, tempeh, or mushrooms. Marinate and cook them just as you would the beef. For the sauce, use vegan mayonnaise. The bowl will still be delicious and satisfying.

What kind of kimchi should I use?

Traditional napa cabbage kimchi is perfect for this recipe, but any variety will work. Look for it in the refrigerated section of Asian markets or well-stocked grocery stores. If you're sensitive to spice, some brands offer mild versions.

Korean BBQ Yum Yum Rice Bowls Recipe

Name: Korean BBQ Yum Yum Rice Bowls Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2 lbs. top sirloin steak; 8 cloves garlic; One 3-inch piece ginger; 2 bosc pears; 1/2 cup soy sauce; 1/2 cup brown sugar; 2 tablespoons sesame oil; 1 cup mayonnaise; 1 tablespoon butter; 1 teaspoon tomato paste; 1 teaspoon sugar or agave; 1 teaspoon all-purpose spice mix (garlic powder, paprika, etc.); Salt to taste; 2 tablespoons water; 2 cups rice, uncooked; 1/2 cup kimchi; 6 soft-cooked eggs (like poached or fried); 2 tablespoons sesame seeds; 1/4 cup scallions; Yum Yum Sauce (see above)

Description

This quick and delicious Korean BBQ Yum Yum Rice Bowl brings bold and savory flavors together with tender, marinated steak, creamy Yum Yum sauce, perfectly cooked rice, and vibrant toppings like kimchi, eggs, and scallions. A perfect meal for any occasion.

Ingredients

Units Scale

For The Steak:

- 2 lbs. top sirloin steak
- 8 cloves garlic
- One 3-inch piece ginger
- 2 bosc pears
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 2 tablespoons sesame oil

For The Yum Yum Sauce:

- 1 cup mayonnaise
- 1 tablespoon butter
- 1 teaspoon tomato paste
- 1 teaspoon sugar or agave
- 1 teaspoon all-purpose spice mix (garlic powder, paprika, etc.)
- Salt to taste
- 2 tablespoons water

For The Rice Bowls:

2 cups rice, uncooked
1/2 cup kimchi
6 soft-cooked eggs (like poached or fried)
2 tablespoons sesame seeds
1/4 cup scallions
Yum Yum Sauce (see above)

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Instructions

Meat Prep: Cut the steak into thin bite-sized pieces and place in a mixing bowl. Peel the garlic, ginger, and pears, and pulse them together in a food processor until they form a paste. Add the paste to the meat and mix thoroughly. Then cover the meat with soy sauce, brown sugar, and sesame oil in roughly a 4:4:1 ratio (4 parts soy sauce, 4 parts brown sugar, and 1 part sesame oil). Stir to coat evenly and refrigerate for about 30 minutes to marinate.
Rice Cooking: Cook rice according to package directions until tender and fluffy. Set aside once done.
Sauce Prep: In a medium bowl, whisk together all the ingredients for the Yum Yum Sauce – mayonnaise, butter, tomato paste, sugar (or agave), all-purpose spice mix, salt to taste, and water. Mix until smooth and creamy. Set aside for serving.
Meat Cooking: Heat a large heavy-duty skillet over very high heat until hot. Drain and discard the remaining marinade from the steak, then add the steak pieces to the skillet. Cook for a few minutes, stirring and flipping occasionally, until the meat develops a golden brown sear on its exterior. Remove from heat and set aside.
Bowl Assembly: In serving bowls, arrange the cooked rice as the base. Add a portion of the cooked steak, kimchi, and greens. Top with a soft-cooked egg (poached or fried), sprinkle with sesame seeds and scallions, and drizzle Yum Yum Sauce generously on top. Serve warm and enjoy your Korean BBQ bowls!

Notes

Make sure to slice the steak very thinly for quick cooking and tender results.
Feel free to adjust the spice level by adding spicy kimchi or a drizzle of hot sauce.
The Yum Yum Sauce can be made ahead and stored in the fridge for up to a week.
If you don’t have bosc pears, try substituting with Asian pears or sweet apples for a similar flavor.
For a vegetarian version, swap the meat for tofu or tempeh.

Nutrition

Serving Size: 1 bowl
Calories: 600 kcal
Sugar: 12 g
Sodium: 950 mg
Fat: 30 g
Saturated Fat: 8 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 220 mg