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Korean BBQ Beef, Kimchi, and Rice Bowl with Gochujang Mayo
Korean BBQ Beef, Kimchi, and Rice Bowl with Gochujang Mayo
For the Beef:
1 pound boneless, skinless beef (flank steak, skirt steak, or sirloin tip), thinly sliced
1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Bowl:
1 cup cooked rice
1/2 cup kimchi
For the Gochujang Mayo:
1/2 cup mayonnaise
1 tablespoon gochujang (Korean chili paste)
1 clove garlic, minced
1 tablespoon rice vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:
Marinate the Beef: In a bowl, combine soy sauce, honey, rice vinegar, garlic powder, ginger powder, salt, and black pepper. Add the sliced beef and marinate for at least 30 minutes (or up to overnight for more flavor).
Cook the Beef: Heat a skillet over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 3-5 minutes.
Prepare the Gochujang Mayo: In a small bowl, mix together mayonnaise, gochujang, minced garlic, rice vinegar, salt, and black pepper until well combined.
Assemble the Bowl: In a serving bowl, layer the cooked rice, top with the cooked beef, and add kimchi on the side. Drizzle with gochujang mayo for that extra kick!
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