1/2 cup soy sauce
1/4 cup sugar
3 tablespoons toasted sesame oil
6 cloves garlic, minced
1 cup scallions, sliced, dived
1 pound rib eye or top sirloin steak, 3/4-inch thick, cut into 1/4-inch slices
1 1/3 cups white or brown rice
neutral oil, canola or grapeseed, for the grill pan
2 cups mung bean sprouts
2 cups red or green leaf lettuce, shredded
1 cup julienned or carrots, shredded
1 cup prepared kimchi
2 tablespoons gochujang (Korean red pepper paste)
- In a small bowl, combine the soy sauce, sugar, sesame oil, and garlic, whisking to dissolve the sugar. Transfer 1/3 cup of the soy sauce mixture to a small bowl and stir in 2/3 cup of the scallions. Set aside in the refrigerator.
- Stir the remaining 1/3 cup of scallions into the remaining soy sauce mixture. Transfer the soy sauce-scallion mixture to a resealable bag, add the steak, and set aside in the refrigerator to marinate for at least an hour or as long as overnight.
- Remove the steak from the marinade and allow to come to room temperature.
- Meanwhile, in a medium saucepan, cook the rice according to package directions. Set aside, covered.
- Heat a large grill pan over medium-high heat and brush the grate with neutral-flavored oil. Cook the steak slices until just done, 1 to 2 minutes per side.
- Arrange the rice in bowls and arrange the steak on top. Arrange the bean sprouts, lettuce, carrots, kimchi, and chili bean paste around it. Top with the reserved soy sauce-scallion mixture and serve.