Korean · Dinner
Spicy Raw Beef Rice Bowl
Yukhoe-style raw beef sirloin hand-cut into fine strips and tossed in sesame oil, soy sauce, garlic and gochugaru, served over warm short-grain rice with julienned Asian pear, cucumber and a raw egg yolk, finished with toasted sesame seeds and scallion.
$7
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
504Calories
38.8gProtein
24.6gFat
33.8gCarbs
9.6gSugar
2.3gFiber
700mgSodium
381mgChol
7.7gSat Fat
720mgPotassium
76mgCalcium
4.9mgIron
3.3mcgVitamin B12
8.5mgVitamin C
Goes well with
Japanese Beer (Asahi or Kirin)
local
Korean Barley Tea (Boricha)
international
gluten-free-adaptable
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
Trim any sinew from beef sirloin, slice against the grain into thin strips, then finely julienne and keep well chilled.
2
Build
In a bowl, toss julienned beef with sesame oil, soy sauce, minced garlic, gochugaru, sugar and black pepper until evenly coated.
3
Chill
Refrigerate the dressed beef for 10 minutes so flavors settle and the surface firms slightly.
4
Build
Spoon warm rice into a bowl and mound dressed beef on top. Arrange julienned Asian pear and cucumber around the sides.
5
Plate
Make a well in the beef center, nestle the egg yolk into it, and scatter sliced scallion and sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef sirloin, very fresh
- 1 1/3 cup220g cooked short-grain white rice
- 2 tsp2 tsp sesame oil
- 4 tsp4 tsp soy sauce
- 2 clove2 clove garlic
- 1 tsp1 tsp gochugaru (Korean chili flakes)
- 1 tsp1 tsp sugar
- 22 egg yolk
- 4 oz57g, about 1/4 of a small pear Asian pear, peeled
- 2.8 oz40g, about 1/6 of a medium cucumber cucumber
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp black pepper
