Sung Si-kyung's Oriental Cream Steak Rice Bowl

• 1 piece beef (chuck flap tail or wagyu)
• 1/2 onion
• 3–4 button mushrooms
• a pinch of salt
• a pinch of black pepper
• a drizzle of olive oil
• a drizzle of cooking oil
• 1 teaspoon butter
• 1/2 tablespoon minced garlic
• 1 tablespoon soy sauce
• 1/2 tablespoon fermented anchovy sauce
• 150ml heavy cream
• 1 bowl of cooked rice

Recipe 🍳

Cooking tips 💡

• Do not wipe the pan after searing the beef; the residual oil and juices (fond) will deepen the sauce's flavor when you sauté the vegetables.
• The fermented umami from the fermented anchovy sauce and soy sauce cuts through the richness of the heavy cream, creating a clean cream flavor perfectly suited to Korean palates.
• For an even more unique twist, top the finished rice bowl with a sunny-side-up egg, break the yolk, and mix it in.

Recommended for 🙋

• ⭐Those who enjoy creamy, rich Western-style rice bowls like cream pasta or risotto.
• ⭐Those looking for a different, moist meat dish instead of the usual grilled steak.
• ⭐Those curious about a cream-based sauce that isn't greasy, thanks to the subtle balance of soy sauce and fermented anchovy sauce.