Caramelized Korean Steak in Creamy Gochujang Sauce over Spicy Rice

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Steak & Sauce:

1 lb flank steak or ribeye, thinly sliced against the grain

3 tbsp soy sauce

2 tbsp sesame oil

2 tbsp gochujang (Korean chili paste)

1 tbsp honey

1 tbsp rice vinegar

2 garlic cloves, minced

1 tsp grated ginger

2 tbsp heavy cream or coconut cream

2 tsp vegetable oil (for searing)

For the Spicy Rice:

2 cups cooked jasmine rice

Pinch of red chili flakes (adjust to heat preference)

Optional Garnishes:

Sesame seeds

Sliced green onions

Pickled radish or cucumbers

Fried egg on top (optional but highly recommended)

 

Instructions:

1. Marinate the Steak:

In a bowl, mix together:

Soy sauce

Sesame oil

Gochujang

Honey

Rice vinegar

Garlic

Ginger

Toss in the sliced steak and marinate for 15–30 minutes (or up to 1 hour for deeper flavor).

 

2. Cook the Rice:

If not already cooked, make jasmine rice. Once done, fluff it and mix with a pinch of red chili flakes while hot. Set aside and keep warm.

 

3. Sear the Steak:

Heat 2 tsp vegetable oil in a large skillet or wok over medium-high heat.

Sear the steak in a single layer (you may need to do this in batches). Let it caramelize without stirring for 1-2 minutes, then stir and cook until edges are slightly crispy and browned.

 

4. Make it Creamy:

Once steak is cooked, reduce heat to low. Stir in the heavy cream or coconut cream. Simmer for 1–2 minutes, just until the sauce is rich and slightly thickened.

 

5. Assemble:

Spoon the spicy rice into bowls.

Top with the creamy gochujang steak.

Garnish with sesame seeds, green onions, and an optional fried egg or pickles.