Korean BBQ Yum Yum Rice Bowls

Source: pinchofyum.com

Easy marinated steak, spicy kimchi, poached egg, rice, and yum yum sauce!


For the Steak:
2 lbs. top sirloin steak (Real Beef)
8 cloves garlic (Tasmanian Natural Garlic & Tomatoes)
1 3-inch piece ginger
2 bosc pears (Lees Orchard, Windara Orchard)
½ cup soy sauce
½ cup brown sugar
2 tablespoons sesame oil

For the Yum Yum Rice Bowls:
Rice (alternatively you could use whole spelt berries (similar to farro) from The Grain Family or quinoa from Coolmores)
Kimchi (Three Fermented Queens)
Greens (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
Soft-cooked eggs (like poached or fried)
Sesame seeds
Scallions (spring onion – Laos Fresh Farm, Steve’s Vegies)
Yum Yum Sauce (recipe link)


  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. 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.
  3. 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.

Serves 6