Spicy Korean-style Steak & Crispy Rice Salad

In a large bowl, combine 1 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp rice vinegar, soy sauce, and sugar. Stir to mix. Reserve about 1/3 of the mixture in a separate container and set aside. Place the steak into the remaining mixture, and evenly coat the steak. Cover with plastic wrap, and refrigerate to marinade for 1 hour up to overnight.

Preheat oven to 400F. Line a baking sheet with parchment, then lay the cooked rice onto it. Drizzle on the other 1 tbsp each of gochujang and sesame oil, and mix to evenly coat the rice. Bake for about 40 mins, or until deep golden and fully crispy (but not burnt). Set aside.

Heat a large skillet over medium high. Add the steak into the skillet and sear about 5 minutes, until deep golden brown. Flip and repeat until your steak reaches your desired doneness. Set aside to rest for 15 minutes. Once rested, cut into 1 inch cubes.

Get the reserved gochujang dressing mixture. Add remaining 1 tbsp rice vinegar, and taste for seasoning.

Assemble your salad bowls with the lettuce, matchstick carrots, and kimchi. Add on the steak pieces. Drizzle on the dressing, then garnish with scallions, sesame seeds, and the crispy rice. Serve and enjoy!