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Korean Flank Steak Rice Bowl (Steak Doep Bap)
Chef Esther takes on one of the trendiest dish in Korea — steak doep bap — which literally translates to 'steak on rice'. The dish consists of a well-seasoned rice bowl topped with thinly sliced strips of teriyaki-marinated flank steak, asparagus, and onion. Drizzle with even more teriyaki sauce and a cool, creamy sesame dressing to enjoy the best possible flavor and texture.
Nutritional facts
Protein
42g
Carbs
70g
Calories
710
Fat
24g
Ingredients
Apple Cider Vinegar, Asparagus, Beef Bones, Beef Stock, Black Pepper, Calrose Rice, Canola Oil, Corn Syrup, Distilled Vinegar, Egg Yolks, Flank Steak, Garlic, Ginger, Green Onions, Kewpie Mayonnaise, Kombu Seaweed, Kosher Salt, Light Brown Sugar, Light Soy Sauce, Mirin, Mustard Flour, Onions, Ottogi Apple Vinegar, Red Wine Vinegar, Sake, Salt, Sesame Oil, Sesame Seeds, Soy Sauce, Soybean Oil, Soybeans, Spices, Sugar, Water, Wheat, Wheat Starch
Reviews
4.2
Based on 1477 reviews
super delicious, nice portion, 10/10
Ashley Dean · 11/14/24
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About Esther Choi
Esther Choi, chef / owner of mŏkbar and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar.
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