Korean culture has never been more popular in the United States, yet after growing up on mom’s homemade Korean cooking, KC realized how hard it was to find quality Korean food and sauces after moving to Minnesota. This is where K-Mama Sauce comes in. Sweet, rich & spicy, this authentic, vegan Korean sauce adds a delicious kick to appetizers, salads, soups, and entrees of any style. It’s Seoul for your food!
Medium skillet or sauté pan
Medium pot with lid
Read though the entire recipe before getting started. Wash and dry all produce. Slice bok choy in half separating the green tops from the white bottoms. Cut green bok choy leaves into strips and cut white bottoms into half moons. Keep separate. Remove ends from radishes and discard; then thinly slice. Trim carrot tops, peel and discard; then, small dice or shred with a box grater. Remove steak from package; rinse and pat dry. Thinly slice steak against the grain.
In a medium pot, combine sushi rice, a pinch of salt and 1¼ cups of water and bring to a boil over medium heat. Reduce heat to low, cover and cook until tender, 15 - 20 min. While rice is cooking, move on to (Step #3).
In a medium bowl, whisk K-Mama Sauce with 2 tsp. water and a pinch of salt and pepper. Transfer half the sauce to a small bowl and reserve for later. Add steak to medium bowl and toss to coat. Let marinate for at least 10 min.
Heat 1 tsp. oil in a medium sauté pan. Add steak one strip at a time trying to keep steak pieces from overlapping. This will help sear the steak. Cook steak over medium-high heat until charred, 1-2 min per side. Set aside and cover to keep warm. Pro-tip: Searing the steak at a higher heat is critical. Seared, crispy, charred meat brings out the natural sugars from the marinated steak to create Korean BBQ’s signature flavor.
The USDA recommends cooking steak to an internal temperature of 145ºF.
In previously used pan, heat 1 Tbsp. oil. Add bok choy bottoms and sauté until softened, about 3-4 min. Remove from pan and set aside with steak. Add 1 Tbsp. oil to pan. Crack eggs and season with a pinch of salt and pepper. Cook to desired doneness; about 3-4 min for soft, 4-6 for mid-soft and 6-8 min for a fully cooked yolk. Remove from heat.
Fluff sushi rice with a fork and divide between two bowls. Top each bowl with carrots, bok choy leaves, radishes, steak, sautéed bok choy bottoms, and fried egg. Drizzle reserved sauce on top and garnish with sesame seeds. Enjoy!