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This was so amazing (and EASY)! I can’t wait for leftovers tomorrow – and who says that honestly? Thank you!!
Madison
Today is June 13th, 2016, so if you’re reading this at some point in the future, maybe you will or maybe you won’t remember that this is the day after an unspeakable, world-shattering act of violence here in the United States.
I came home from the studio on Sunday night after teaching a workshop over the weekend, and I settled into the couch with my phone and my cookie to get in the Mindless Introvert Zone and opened up my social apps and there it was all over everything: the news. And my brain trying to process it: no no no no no.
This morning as I sit here at my little breakfast counter trying to write this post about Korean BBQ Yum Yum Rice Bowls, I’m just way lost. Even for as much as I love food and adore these bowls and feel so lucky to write about all things delicious and good, the words feel – or ARE – completely awkward today. Writing about something called YUM YUM RICE BOWLS right now… it feels flaky at best, offensive at worst.
So instead I’m just kind of aimlessly typing and pausing and staring into my tea latte that has long since gone cold, feeling overwhelmed and sad and bleary-eyed behind my glasses and being okay leaning into that, and also knowing that somewhere there are people feeling that searing loss in a much more acutely personal way and wanting and needing to have my eyes open to that. I’m saying, in the words Jen Hatmaker: I see this evil and I condemn it fully. As is often the case when things start to fall apart, I’m finding slivers of hope and encouragement from thought leaders and loving communities all by way of the amazing internet — I mean, it’s not always what it should be, but these are the times when I think we can really use our 21st century connectedness to find each other. To learn, to listen, to love and to have a voice for good in times when the world feels like a dark and scary place. I hope we feel that even here, on a food blog. We see it, we name it, we condemn it, and we stand with each other on the side of good.
I think one of the only ways to bravely move forward in these dark days is to do what tiny little things we can to restore the balance – to keep the goodness coming. There is so much of it in each of us in our food and our homes and our hearts, right? Do you feel that? We have to tirelessly bring it all day every day. If love is the majority and love > hate, right now, for many of us, food can be our symbol of love and our practical way to right the balances.
So today my tiny act of proactive love and goodness for the world looks like a bunch of delicious food in a bowl. Comfort, love, nourishment.
It’s marinated Korean BBQ type steak served with kimchi (spicy, cause I added garlic chili paste and it has since become a necessary upgrade in my life) and white rice, although cauliflower rice has also happened up in this house and it was not disappointing, but sometimes life calls for white rice and nothing but white rice. Then a little side dollop of that yum yum sauce I obsessed about a while back, and of course, OF COURSE, the crown jewel – a perfectly soft poached egg on top in honor of all things good and right in the world.
As with most good things, this starts with a nice food processor concoction of ginger and garlic and – wait for it – a pear.
I watched this video and learned about using pears for Korean meat marinades, so now I use pears and it kind of feels like I know what I’m doing. Kind of.
This delicious garlic-ginger-pear paste goes right on the meat – and then things get easy and loose, if you’re okay keeping it loose. Just cover the meat with soy sauce and brown sugar (about equal parts of each) and add a quick stream of sesame oil. That’s it. Let that meat sit around for a while to get delicious and then fry it up on a super hot skillet for just a few minutes.
It’s going to get golden brown and sticky, and if your pan is hot enough, it’s going to get an awesome sear on it and as a result it is going to rock your world. And then the leftovers are going to rock your world five times over. And this is what joy in a bowl looks like.
It doesn’t fix all the broken things and I don’t want to pretend it’s even on the same level. Not even for half of a second.
But in the name of all that’s good and precious and love-filled, it’s one ping, a tiny act, a slow baby step towards rightness in the way of our daily act of putting awesome and comforting food on the table.
Because of this day and what it means:
Bring love and goodness.
Name and condemn evil.
Restore the balance.
Make and eat and share good food.
Remember. We belong to each other.
Love you guys. ♡
How To Make Our Korean BBQ Yum Yum Rice Bowls:
Korean BBQ Yum Yum Rice Bowls
- Total Time: 30 minutes
- Yield: 6 bowls 1x
Description
Korean BBQ Yum Yum Rice Bowls: easy marinated steak, spicy kimchi, poached egg, rice, and yum yum sauce! SO good and so easy!
Ingredients
For the Steak:
- 2 lbs. top sirloin steak
- 8 cloves garlic
- one 3-inch piece ginger
- 2 bosc pears
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 2 tablespoons sesame oil
For the Yum Yum Sauce:
- 1 cup mayonnaise
- 1 tablespoon butter
- 1 teaspoon tomato paste
- 1 teaspoon sugar or agave
- 1 teaspoon all-purpose spice mix (garlic powder, paprika, etc.)
- salt to taste
- 2 tablespoons water
For the Rice Bowls:
- 2 cups rice, uncooked
- 1/2 cup kimchi
- 6 soft-cooked eggs (like poached or fried)
- 2 tablespoons sesame seeds
- 1/4 cup scallions
- Yum Yum Sauce (see above)
Instructions
- 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.
- RICE: Cook rice according to package directions.
- SAUCE PREP: Whisk all Yum Yum Sauce ingredients together. Set aside.
- 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.
- 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.
Notes
I don’t normally measure the marinade ingredients. If you just eyeball it so you get enough to cover (equal parts soy sauce and brown sugar, and just a quick stream of sesame oil) you should be good to go. It’s more fun to cook like that. 😉
Since your bowls will vary a lot, the nutrition information listed is just for the meat and none of the extras / toppings.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Cuisine: Korean-Inspired
Keywords: korean bbq, yum yum sauce, yum yum bowl, bowl recipe
Speaking of passionate people bringing their good to the world, I should mention that this recipe was inspired by the creative awesomeness of the yum yum bowls at World Street Kitchen in Minneapolis. Carry on, food innovators!
One More Thing!
This recipe is part of our collection of delicious rice recipes. Check it out!
Lindsay we didn’t think we could love you more. Your recipes are bringing us so much happiness and delight in an era where eating out with a family of seven is unthinkable!!
I’m a Minnesota girl living in TX. Went to Bethel back when flavor was invented. Cilantro, lime, basil, sun dried tomatoes, you know what I mean.
Anyway the Korean yum yum bowl from WSK is my ultimate. Most craved, most missed. And here you’ve done it. Thanks for changing our lives.
Question about the yum yum sauce – this was delicious but do you think WSK maybe used a dairy base like Greek yogurt or sour cream vs mayo?
Also, I topped with chopped peanuts because I know they do.
Your steak marinade is legendary.
Sidebar, did you ever eat at Sidney’s? Fiesta Chicken pasta? I just am convinced you and I have very similar taste buds and you would have loved it too.
So, so grateful for your incredible talent and your work!!
Have you ever used soft cooked scrambled eggs. Not sure family would go for the other forms of cooked eggs
Can you marinate the day before
Yes!
So yummy-used apple instead of pear because I didn’t have any on hand. And I served with Vietnamese style pickled carrots, and rice. I would make again but cut back on the sweetness, maybe less sugar or less fruit next time.
Oh my this was so good! The Marinade for the meat was amazing. Thank you for sharing this recipe!
Cannot emphasizes how good this was! The only thing I did differently was cooking the meat in the marinade (takes a bit longer, but worth it).
Absolutely loved this recipe! The Yum Yum Sauce added such a delicious touch to the rice bowls. I can’t wait to try it with different proteins. Thanks for sharing! 🍚🥢
This recipe looks absolutely delicious! I love the idea of combining Korean BBQ flavors with rice bowls. Can’t wait to try it out for dinner this week! Thanks for sharing such a tasty dish!
Do you use a food processor to slide the meat or are you using a knife for the bite size pieces? WSK is one of my favorite restaurants, so I’m eager to try this at home! Thank you!
We just use a knife!
This recipe looks absolutely delicious! Your korean BBQ Bowls are definetely something I will be trying soon as a college student who wants to spice up their meal prep! It is true that a small act of love can make a difference in someone’s day. Thank you for spreading positivity through your food and words!
I love your recipes.
But it would be nice if we could print them without the adds in the middle of them.
Hi, Sarah! If you email us at hello@pinchofyum.com, we can help troubleshoot with you.
I made this recipe from the winter meal plan and it was delicious. I made it true SOS by using jarred Korean BBQ sauce marinade and it still turned out delicious. I added some raw Bok choy to the bowl for extra greens. I also did not feel like making the yum yum sauce (even though it sounded delicious) but it was still great with Kewpie mayo and sriracha.
This marinade is so so delicious. I could make it all the time. With that flavor, Korean bbq is no doubt one of my top favorite POY recipes.
This was delicious! I ended up using a skirt steak as my store didn’t have any top sirloin and it was delicious. The pear is a nice touch and these browned up great in a cast iron.
delicious!!!! and so worth whipping out the food processor
Seriously how does this recipe not have over 100 five star reviews. A hidden gem on the Pinch of Yum site. Amazing! I ate it for dinner and leftovers for lunch and I still wanted more. Great use for kimchi too!!
Hi there, you mention using greens in the assembly of the bowl. What do you mean by that? I don’t see anything green being used besides the scallions on top. Thanks.
Hi Laura! It’s optional, but you can add your favorite type of greens to this salad (eg, lettuce, kale, spinach, etc). Enjoy!
This is a family favorite and with two picky kiddos, this receipe is a staple in our family.
Simple and delicious recipe! My family all went back for seconds.
I’m loving this recipe. Thank you very much Lindsay.
Hi Lindsay,
It looks yummy. Thank you for this.
Will surely try this weekend.
Hmmm, Yummy! I can’t wait to try this recipe, Finally, I found a site and best recipes.
Thanks
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This looks amazing! I want to make it tonight. Can canned pears be used here?
It will be a little sweeter but you sure can!
This was so amazing (and EASY)! I can’t wait for leftovers tomorrow – and who says that honestly? Thank you!!