Korean BBQ Yum Yum Rice Bowls

• lbs. top sirloin steak↗2 lb
• cloves garlic↗8
• one 3-inch piece ginger3
• bosc pears↗2
• soy sauce↗0.5 cup
• brown sugar↗0.5 cup
• sesame oil↗2 tablespoon
• mayonnaise↗1 cup
• butter↗1 tablespoon
• tomato paste↗1 teaspoon
• sugar or agave↗1 teaspoon
• all-purpose spice mix (garlic powder, paprika, etc.)1 teaspoon
• salt to taste↗
• water↗2 tablespoon
• rice, uncooked↗2 cup
• kimchi↗0.5 cup
• soft-cooked eggs (like poached or fried)6
• sesame seeds↗2 tablespoon
• scallions↗0.25 cup
• Yum Yum Sauce (see above)↗

Step-by-step instructions

1. 1

   MEAT PREP: Cut the steak into very thin bite-sized pieces and place in a mixing bowl . Peel the garlic, ginger, and pears. Pulse in a food processor until a paste forms. Add the paste to the meat and stir to combine. Cover everything with soy sauce, brown sugar, and sesame oil – just enough to cover and marinate. Your ratio should be roughly 4 parts soy sauce, 4 parts brown sugar, 1 part sesame oil. Mix it all up and refrigerate for 30 minutes or so.

2. 2

   RICE: Cook rice according to package directions.

3. 3

   SAUCE PREP: Whisk all Yum Yum Sauce ingredients together. Set aside.

4. 4

   MEAT COOKING: Heat a large heavy-duty skillet over very high heat. Discard remaining marinade and add the steak to the pan. Sear for a few minutes, flipping it around once or twice, until your meat has a really nice golden brown exterior. Set aside.

5. 5

   BOWL ASSEMBLY: Arrange the rice, kimchi, greens, and steak in a bowl. Add the egg on top and sprinkle with sesame seeds, scallions, and Yum Yum Sauce. Mwah! You’re a boss.