Ingredients
Method
- Slice the steak into thin, bite-sized pieces and place them in a mixing bowl. Peel the garlic, ginger, and pears, then pulse in a food processor until a paste forms. Combine the paste with the meat. Add soy sauce, brown sugar, and sesame oil in a 4:4:1 ratio until the meat is covered. Mix thoroughly and refrigerate for approximately 30 minutes.
- Prepare the rice according to the package instructions.
- Whisk all Yum Yum Sauce ingredients together and set the mixture aside.
- Heat a large, heavy-duty skillet over very high heat. Drain the excess marinade and add the steak to the pan. Sear the meat for several minutes, flipping occasionally, until it reaches a deep golden brown. Set aside.
- Arrange the rice, kimchi, greens, and steak in a serving bowl. Top with the egg and garnish with sesame seeds, scallions, and Yum Yum Sauce.
Nutrition
Notes
Meat Slicing: I always put my steak in the freezer for 20 minutes before slicing to get those thin, uniform pieces.
It makes the cutting process so much easier and ensures the meat cooks quickly and evenly in the hot pan.
Fruit Tenderizer: If Bosc pears are not available at your local market, I have found that a sweet apple like a Fuji or Gala works just as well.
The natural sugars and enzymes in the fruit are what truly tenderize the sirloin, so I never skip this part of the marinade.
Searing Secret: I cannot stress enough how important it is to drain the marinade thoroughly before the steak hits the pan.
If there is too much liquid, the meat will steam rather than sear, and you will miss out on that deep, golden crust that provides so much flavor.
Sauce Secret: I always make sure the butter is melted and slightly cooled before whisking it into the Yum Yum sauce.
Doing this a few hours ahead of time really lets the garlic and spices meld, and the butter gives the sauce a professional, velvety finish that you just cannot get with mayo alone.
Storage Success: When I store leftovers, I keep the kimchi and fresh scallions in separate containers from the steak and rice.
This keeps the veggies crisp and prevents the rice from getting soggy, so my lunch the next day tastes just as fresh as dinner did.
The Perfect Egg: I always aim for a jammy, six-minute egg to top these bowls.
When that soft yolk breaks and mixes with the Yum Yum sauce and the rice, it creates a rich, luxurious texture that ties all the bold Korean flavors together perfectly.