Korean-Inspired

Korean-Style Steak & Rice Bowl

My Chipotle alternative when I'm craving something balanced with equal parts spicy, sweet, and acidic. Perfectly seared ribeye over rice with quick-pickled cucumber and carrot salads.

Prep:45 min
Cook:15 min
Total:1 hr
Serves:2-3
Difficulty:medium
Korean-Style Steak & Rice Bowl

Ingredients

For the Ribeye

  • 1-2 large ribeye steaks (about 1-1½ inches thick)
  • Kosher salt
  • Black pepper
  • Kinder's Woodfired Garlic seasoning
  • 2-3 tbsp neutral oil
  • 2-3 tbsp unsalted butter
  • 2 garlic cloves, lightly smashed

For the Carrot Salad

  • 4 carrots, shredded
  • 2 tbsp rice wine vinegar
  • 2 tbsp sweet soy
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, grated
  • Sesame seeds
  • Salt, pepper, and paprika to taste

For the Cucumber Salad

  • 2 cucumbers, thinly sliced
  • 2 tbsp soy sauce
  • 2 tbsp sweet soy
  • 2 tbsp chili crisp
  • 1 tbsp rice wine vinegar
  • ½ tbsp brown sugar
  • 3 cloves garlic, grated

To Serve

  • Cooked rice of your choice
  • Kimchi (optional)
  • Sliced green onions
  • Sesame seeds

Instructions

  1. 1

    Start the cucumber salad first. Salt your sliced cucumbers and let sit for 15 minutes — this draws out moisture. Drain the liquid, then toss with soy sauce, sweet soy, chili crisp, rice wine vinegar, brown sugar, and grated garlic. Set aside.

  2. 2

    Make the carrot salad. Toss shredded carrots with rice wine vinegar, sweet soy, soy sauce, sesame oil, grated garlic, sesame seeds, salt, pepper, and paprika. Set aside.

  3. 3

    Take the steak out of the fridge 30-45 minutes before cooking. Pat completely dry with paper towels for a good sear.

  4. 4

    Season both sides and edges with kosher salt, black pepper, and Kinder's Woodfired Garlic. Press the seasoning into the meat. Optional: add a little oil on top so the seasoning sticks.

  5. 5

    Heat a cast iron pan over medium-high heat for 3-5 minutes until very hot. Add neutral oil — when it shimmers and just starts to smoke, lay the steak in the pan away from you.

  6. 6

    Don't move it. Sear for 2½-3 minutes until a deep brown crust forms. Flip and sear the other side for another 2-3 minutes.

  7. 7

    Drop butter and smashed garlic into the pan. Tilt the pan and baste the hot butter over the steak continuously for 1-2 minutes. For medium, pull at 140°F.

  8. 8

    Transfer to a cutting board and pour some garlic butter over top. Rest for at least 10 minutes so juices redistribute.

  9. 9

    Slice against the grain. Serve over rice with the carrot salad, cucumber salad, kimchi, green onions, and sesame seeds.

Tips

The key to a great sear is a dry steak and a screaming hot pan. Don't skip the rest — cutting too early means all those juices end up on your cutting board instead of in the meat.