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Korea Beef and Kimchi Rice Bowls

This Little Goat went to Korea
  • This Little Goat went to Korea


4 servings


1 hour, 15 minutes

active time

15 minutes


1 1/2 lb. boneless rib-eye steak, trimmed 

1/4 cup This Little Goat went to Korea

4 garlic cloves, minced

1-inch knob fresh ginger, minced

1 Tbsp toasted sesame oil 

Canola oil 

1/4 cup thinly-sliced scallions

1 Tbsp sesame seeds, toasted

Store-bought kimchi and cooked rice, for serving (optional)


Remove steak from the packaging and wrap in plastic wrap. Place in the freezer for about 30 minutes, making it easier to slice. 

Meanwhile, in a small mixing bowl, whisk together the Korea sauce, garlic, ginger and sesame oil.

Remove the meat from the freezer and unwrap. Locate the grain of the meat (the direction that the muscle fibers run) and position your knife across the grain (creating an “x” with the grain). Slice the meat, across the grain, as thinly as possible (about ¼-inch thick).

Goat Note: Cutting across the grain makes a big difference in having chewy and tough versus deliciously tender meat. Make sure you don’t skip this step, it’s important!

Place the meat in a large mixing bowl or resealable Ziploc bag. Pour over the Korea marinade, tossing to combine. Let marinate for at least 30 minutes, or refrigerated up to overnight. 

Heat a grill, grill-pan or cast iron skillet over high heat. Coat with a drizzle of canola oil. Add the steak (you should heat it sizzle) and cook until charred on all sides and cooked through, about 5 minutes total. 

Transfer to a serving plate and sprinkle with scallion and sesame seeds. Serve with rice and Kimchi.

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