Can I make this recipe vegetarian?

Absolutely! Substitute the beef with extra-firm tofu, pressed and sliced, or even hearty mushrooms like king oyster or portobello. The marinade works wonderfully with both, though you may want to reduce the marinating time to about 15 minutes for mushrooms so they don't get too soft.

I can't find kimchi. What can I use instead?

While kimchi brings unique flavor, you can substitute with quick-pickled vegetables for that tangy element. Mix thinly sliced cabbage, carrots, and radishes with rice vinegar, a pinch of sugar, and salt. Let sit for 30 minutes before using.

Can I use a different cut of beef?

Yes! Ribeye, flank steak, or skirt steak all work well here. The key is slicing against the grain and keeping the pieces thin. More marbled cuts like ribeye will give you the most tender result, while leaner cuts should be marinated a bit longer.

My family doesn't like runny eggs. Any alternatives?

No problem! Soft-boiled eggs work great, as do scrambled eggs with a bit of sesame oil added while cooking. You could also omit the eggs entirely and increase the Yum Yum sauce for added creaminess.

Korean BBQ Yum Yum Rice Bowls Recipe

Name: Korean BBQ Yum Yum Rice Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2 lbs. top sirloin steak; 8 cloves garlic; One 3-inch piece ginger; 2 bosc pears; 1/2 cup soy sauce; 1/2 cup brown sugar; 2 tablespoons sesame oil; 1 cup mayonnaise; 1 tablespoon butter; 1 teaspoon tomato paste; 1 teaspoon sugar or agave; 1 teaspoon all-purpose spice mix (garlic powder, paprika, etc.); Salt to taste; 2 tablespoons water; 2 cups rice, uncooked; 1/2 cup kimchi; 6 soft-cooked eggs (like poached or fried); 2 tablespoons sesame seeds; 1/4 cup scallions; Yum Yum Sauce (see above)

Description

This Korean BBQ Yum Yum Rice Bowl recipe brings the perfect mix of flavors, textures, and comfort! Featuring tender marinated sirloin steak, tangy kimchi, flavorful Yum Yum Sauce, and soft-cooked eggs, it’s the ultimate fusion of Korean flavors with a modern twist. Whether you need a hearty meal for a family dinner or something fancy to impress your guests, this recipe will not disappoint.

Ingredients

Units Scale

For the Steak:

2 lbs. top sirloin steak
8 cloves garlic
One 3-inch piece ginger
2 bosc pears
1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons sesame oil

For the Yum Yum Sauce:

1 cup mayonnaise
1 tablespoon butter
1 teaspoon tomato paste
1 teaspoon sugar or agave
1 teaspoon all-purpose spice mix (garlic powder, paprika, etc.)
Salt to taste
2 tablespoons water

For the Rice Bowls:

2 cups rice, uncooked
1/2 cup kimchi
6 soft-cooked eggs (like poached or fried)
2 tablespoons sesame seeds
1/4 cup scallions
Yum Yum Sauce (see above)

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Instructions

Meat Preparation:
Begin by cutting the steak into very thin bite-sized pieces and placing them in a mixing bowl. Peel the garlic, ginger, and pears, then pulse them in a food processor to create a paste. Add the paste to the steak and stir until evenly combined. Mix in just enough soy sauce, brown sugar, and sesame oil to cover the meat. The ratio should be approximately 4 parts soy sauce, 4 parts brown sugar, and 1 part sesame oil. Cover and marinate the steak in the refrigerator for about 30 minutes.
Cook Rice:
Cook the rice according to the package instructions to ensure perfectly fluffy grains. Set aside once cooked.
Prepare the Yum Yum Sauce:
In a bowl, whisk together all Yum Yum Sauce ingredients: mayonnaise, butter, tomato paste, sugar or agave, all-purpose spice mix, salt, and water. Stir until smooth and creamy. Set aside.
Cook the Steak:
Heat a large, heavy-duty skillet over very high heat. Discard any remaining marinade from the steak. Add the steak to the hot skillet and sear it for a few minutes, flipping occasionally, until it develops a golden-brown exterior. Once done, set it aside.
Assemble the Bowl:
To assemble your bowls, start with the cooked rice as the base. Add kimchi, cooked steak, and greens of your choice. Top with a soft-cooked egg, sprinkle sesame seeds and scallions for garnish, and drizzle generously with Yum Yum Sauce. Serve immediately and enjoy!

Notes

Steak Substitution: If you can’t find top sirloin steak, try using ribeye or flank steak as alternatives. They also absorb the marinade beautifully.
Kimchi: For the best results, use well-fermented kimchi as it adds incredible tanginess to balance the savory flavors.
Vegetarian Version: Swap the steak for sautéed tofu or tempeh for a meat-free option.
Yum Yum Sauce Consistency: If the sauce feels too thick, add an extra splash of water to thin it out to your desired consistency.
Rice Variations: For a healthier spin, substitute white rice with brown rice, quinoa, or cauliflower rice.

Nutrition

Serving Size: 1 bowl
Calories: 640kcal
Sugar: 14g
Sodium: 810mg
Fat: 35g
Saturated Fat: 8g
Unsaturated Fat: 27g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 32g
Cholesterol: 165mg