Ingredients

1/4 cup Soy Sauce (gluten-free if needed)

2 tablespoons Brown Sugar (or coconut sugar)

1 tablespoon Gochujang (gluten-free if required)

2 tablespoons Sesame Oil (or olive oil)

3 cloves Minced Garlic (fresh preferable)

1 tablespoon Grated Ginger (or ground ginger)

2 tablespoons Rice Vinegar (or apple cider vinegar)

1/2 teaspoon Black Pepper (or white pepper)

1 tablespoon Honey (or maple syrup for vegan option)

1 cup Jasmine Rice (or brown rice/quinoa for healthier option)

1/2 cup Mayonnaise (or Greek yogurt for lighter texture)

2 tablespoons Sriracha (adjust to taste)

1 tablespoon Lime Juice (or lemon juice)

2 tablespoons Green Onions

1 tablespoon Sesame Seeds

1 cup Kimchi

1 cup Pickled Vegetables

Steak of your choice (quantity as preferred)

Instructions

Step 1: In a mixing bowl, combine the soy sauce, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, rice vinegar, black pepper, and honey. Add your steak, coating it well, and let it marinate for 30 minutes to 2 hours to develop maximum flavor.

Step 2: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with water and a pinch of salt. Bring to a boil, then cover and reduce heat to simmer. Cook until the rice is fluffy and tender, about 15 minutes.

Step 3: In a small bowl, whisk together mayonnaise, sriracha, lime juice, honey, and a pinch of salt until smooth and creamy. Adjust the amount of sriracha to suit your preferred spice level.

Step 4: Heat a grill pan or skillet over medium-high heat. Add the marinated steak and cook for 3-4 minutes on each side or until it reaches your desired doneness. Remove from heat and let it rest for a few minutes before slicing against the grain.

Step 5: Divide the cooked rice among serving bowls. Top with sliced steak and drizzle generously with the spicy cream sauce. Garnish each bowl with green onions, sesame seeds, kimchi, and pickled vegetables.

Tips & Variations

Marinate the steak overnight in the refrigerator for deeper flavor and tender meat.

Substitute jasmine rice with brown rice or quinoa for a healthier alternative.

Use Greek yogurt instead of mayonnaise for a lighter, tangier sauce.

Adjust the sriracha in the sauce to make it milder or spicier according to taste.

FAQs

Can I use a different cut of steak for this recipe?

Yes, flank steak, skirt steak, or ribeye all work well. Just adjust cooking time based on thickness to ensure desired doneness.

Is it possible to make this recipe vegan?

Absolutely. Use a plant-based steak alternative, substitute honey with maple syrup, mayonnaise with vegan mayo, and ensure your gochujang is vegan-friendly.