How To Make Korean Steak Bowls
These hearty Korean steak bowls are made with tender steak bites coated in a spicy and creamy gochujang dressing, served over rice for a belly-filling meal!
Cook the rice according to package instructions.
Whisk together the Greek yogurt and gochujang until combined. Whisk in a few extra tablespoons of water until the mix reaches the desired consistency.
Sesame Cucumber Slaw:
Toss the coleslaw, cucumbers, cilantro, green onions, rice vinegar, soy sauce, maple syrup, sesame oil, and sesame seeds together in a large bowl until combined.
Season the steak evenly with a generous pinch of salt and a few twists of freshly-cracked black pepper.
Heat the oil in a large sauté pan over high heat until it is shimmering. Quickly add the steak bites to the pan in an even layer. Cook the steak for 2 minutes without stirring.
Flip and cook for 2 more minutes, or until the steak is seared on both sides and cooked to the desired level of doneness. Transfer the steak to a clean bowl, then toss with the soy sauce.
In the serving bowls, layer a portion of rice, slaw, and steak bites.
Drizzle generously with the spicy sauce, and sprinkle with chopped cilantro for garnish. Serve, and enjoy!
- Calories: 841.54kcal
- Fat: 34.00g
- Saturated Fat: 9.48g
- Trans Fat: 0.04g
- Monounsaturated Fat: 12.77g
- Polyunsaturated Fat: 8.55g
- Carbohydrates: 84.26g
- Fiber: 3.54g
- Sugar: 18.18g
- Protein: 46.75g
- Cholesterol: 122.83mg
- Sodium: 1291.67mg
- Calcium: 154.03mg
- Potassium: 1017.68mg
- Iron: 4.58mg
- Vitamin A: 53.70µg
- Vitamin C: 20.81mg
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