Korean BBQ Wagyu Rice Bowls

INGREDIENTS:

• 2 lbs Wagyu short ribs, ribeye, sirloin, or flank, thinly sliced
  
  

• 4 cups cooked white rice
  
  

• Kimchi, for serving
  
  

• Sautéed spinach or sprouts, for serving
  
  

• Shredded carrots
  
  

• Sliced cucumber or zucchini
  
  

• 4 fried eggs (optional)
  
  

• Scallions & sesame seeds, for garnish
  
  

Korean BBQ Sauce:

• ¼ cup soy sauce
  
  

• 2 tbsp brown sugar or honey
  
  

• 2 tbsp toasted sesame oil
  
  

• ½ small pear, peeled and grated
  
  

• 4 cloves garlic, minced
  
  

• 1 tsp ginger, grated
  
  

• 1 tbsp rice wine vinegar
  
  

• Chili flakes, optional
  
  

DIRECTIONS:

1. Whisk all sauce ingredients together until smooth.
   
   

2. Marinate Wagyu in sauce for at least 30 minutes.
   
   

3. Preheat a grill or skillet over high heat.
   
   

4. Sear Wagyu slices quickly, about 1–2 minutes per side, until caramelized.
   
   

5. Assemble rice bowls with cooked rice, Wagyu, vegetables, and fried egg if using.
   
   

6. Drizzle with extra sauce, garnish with scallions and sesame seeds, and serve.