Korean Beef Bowl with Korean Chili Paste
When people think about Asian cuisine a few things come immediately to mind, like stir-frys with fried rice, thick sauces, and deep-fried side dishes. While these dishes taste good, these are usually Americanized versions of Asian food. They do not accurately represent the sophisticated, balanced dishes from Asia, and they fall far short of the sorts of foods that come from Korea.
Korean cuisine has become extremely popular in the last decade. Korean cuisine is one of the healthiest cuisines in the world and is full of fresh flavors. The food is bold and flavorful with thoughtfully chosen ingredients, and generally less spicy than other Asian cuisines.
To make our Korean Beef Bowl we used our Korean Beef Seasoning which gives the beef a complex and savory flavor with hints of sweetness, soy sauce, and garlic undertones. To experience the best that the Korean Beef Bowl has to offer you will need to use flank steak and marinate it for a minimum of 2 hours. This dish, also known as bulgogi, is extremely popular in Korea.
- 1 LB flank steak
- 2 Tbsp Korean Beef Seasoning
- 1/4 cup water
- 2 Tbsp low sodium soy sauce
- 2 Tbsp rice vinegar
- 1 cups cooked rice
- Sesame Seeds for garnish
- 1/4 cup Gochujang Paste
- Liberally coat both sides of steak with Korean Beef Seasoning.
- Place meat in a glass dish with sides or a zip lock bag.
- In a measuring cup, combine water, soy sauce and rice vinegar.
- Pour mixture over meat, cover and marinate in the refrigerator for 2 hours or as long as 8 hours.
- Heat grill to medium high, direct heat.
- Place steak on the grill and cook to desired doneness, about 4-7 minutes per side for medium rare (internal temperature 130°-140°).
- Transfer steak to a plate and let rest for 5 minutes before carving.
- Cut steak into thin strips across the grain.
- Cut each of the thin strips into smaller bite sized pieces.
- Serve over rice with Korean Chili Paste.
- Garnish with Sesame Seeds.
