Description
Tender, caramelized steak smothered in a rich, spicy gochujang sauce and served over a bed of flavorful, spicy rice. This easy, 30-minute dinner is a new family favorite!
Ingredients
– 1 lb flank steak, thinly sliced
– 2 tbsp gochujang (Korean red chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tbsp sesame oil
– 3 cloves garlic, minced
– 1 tsp grated ginger
– 1 cup uncooked short-grain rice
– 1 cup water
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. – Cook the rice: In a medium saucepan, combine the rice, water, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.
2. – Make the sauce: In a small bowl, whisk together the gochujang, soy sauce, brown sugar, sesame oil, garlic, and ginger.
3. – Sear the steak: Heat a large skillet over high heat. Add the sliced steak in a single layer and cook for 2-3 minutes per side until caramelized and cooked through.
4. – Finish the dish: Add the sauce to the skillet with the steak and toss to coat. Serve the caramelized Korean steak over the spicy rice, garnished with green onions and sesame seeds.
Notes
This dish can be made ahead and reheated. The sauce can also be adjusted to preference, adding more or less gochujang for desired spice level.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean