Gochujang Beef Ribeye & Rice Bowl
Marbled ribeye steaks seared until caramelized, glazed with spicy-sweet gochujang butter, and served over fluffy rice with charred scallions. A TikTok-viral Korean beef bowl that tastes restaurant-quality in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 48g
Ingredients
- 2 steaks (about 10 oz each) ribeye steaks (1-inch thick)
- 2.5 tbsp gochujang (Korean chili paste)
- 3 tbsp butter
- 1 tbsp honey
- 1 tbsp soy sauce
- 4 scallions scallions, cut into 2-inch pieces
- 1 tbsp sesame seeds (white or black)
- 1.5 cups cooked short-grain rice, warm
Instructions
- 1
Pat ribeyes dry. Season both sides generously with salt and black pepper.
- 2
Heat a heavy skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear steaks 90 seconds per side without moving. Crust should be golden-brown; center stays rare.
- 4
Reduce heat to medium. Add butter, gochujang, honey, and soy sauce to the pan.
- 5
Scatter scallions around the steaks. Tilt pan and baste meat with the glaze for 2 minutes.
- 6
Divide warm rice between bowls. Top with a steak, scallions, and extra glaze. Sprinkle sesame seeds.
Tools you’ll need
- 12-inch cast iron or heavy stainless steel skillet
- paper towels
- tongs
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