Sung Si-kyung's Oriental Cream Steak Rice Bowl
A fusion rice bowl featuring a crispy seared steak topped with a rich cream sauce enhanced with Korean-style umami from soy sauce and fermented anchovy sauce.
Ingredients needed 1 servings
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.
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