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Jamie Purviance

Korean Rice Bowl with Marinated Steak

  • People

    Serves 4

  • Prep Time

    20 mins

  • Marinating Time

    1 to 24 h

  • Grilling Time

    15 to 19 mins

Serves 4
Prep Time
20 mins
Marinating Time
1 to 24 h
Grilling Time
15 to 19 mins

the Ingredients

Ny Steak Bibimbap 1300


  • ½ cup soy sauce
  • 2 tablespoons packed light brown sugar
  • 2 garlic cloves, minced or pushed through a press
  • 1 tablespoon peeled, finely grated fresh ginger
  • 1 tablespoon sesame oil
  • 3 New York strip steaks, each 10 to 12 ounces and 1 to 1¼ inches thick, trimmed of excess fat


  • ¼ cup gochujang (Korean chile paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1 small garlic clove, minced or pushed through a press
  • 1 tablespoon extra-virgin olive oil
  • ¾ pound shiitake mushrooms, stems trimmed, halved
  • Kosher salt
  • basmati or jasmine rice, cooked
  • 2 medium carrots, cut into matchsticks
  • 4 scallions (white and light green parts only), thinly sliced
  • 1 cup packed fresh cilantro leaves
  • 2 tablespoons sesame seeds, toasted

Special Equipment

  • cast-iron griddle or skillet
  • instant-read thermometer


  • 01 In a small bowl whisk all the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and marinate at room temperature for 1 hour or refrigerate for up to 24 hours, turning occasionally.
  • 02 In a small bowl whisk all the sauce ingredients.
  • 03 Prepare the grill for direct cooking over medium heat (350° to 450°F). Preheat a cast-iron skillet or griddle for 10 minutes.
  • 04 Add the oil to the skillet. Add the mushrooms and cook over direct medium heat, with the lid closed, until softened and beginning to color, 8 to 10 minutes, turning as needed. Remove from the heat and season with salt.
  • 05 Raise the heat of the grill to direct cooking over high heat (450° to 550°F).
  • 06 Remove the steaks from the bag and discard the marinade. Grill the steaks over direct high heat, with the lid closed, until an instant-read thermometer inserted into the center of the steaks registers 125°F (or your preferred doneness), 7 to 9 minutes for medium rare, turning once or twice. Remove from the grill, and rest the steaks at room temperature, indoors, for 3 to 5 minutes. Cut the steaks against the grain into thin slices.
  • 07 Divide the rice between bowls. Arrange the steak, mushrooms, carrots, and scallions around the bowl. Drizzle with some of the sauce. Garnish with the cilantro and sesame seeds. Serve with the remaining sauce for passing.

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