Dinner

Pan-Seared Beef Ribeye with Korean Pear-Gochujang Sauce, Charred Broccolini & Toasted Sesame Miso Rice

Name: Pan-Seared Beef Ribeye with Korean Pear-Gochujang Sauce, Charred Broccolini & Toasted Sesame Miso Rice
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 2 servings
Ingredients: 2 beef ribeye steaks (250g each), room temperature, 1.5 inches thick; 1 Asian pear, peeled, cored, coarsely grated (about 150g); 3 tbsp gochujang; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp honey; 1 tsp fish sauce; 1 tbsp toasted sesame oil; 1 apple, grated (about 80g); For the miso rice:; 1 cup cooked short-grain rice; 1 tbsp white miso paste; 1 tbsp unsalted butter; 1 tbsp toasted sesame seeds; 1 tbsp soy sauce; For the broccolini:; 250g broccolini, trimmed; 2 tbsp neutral oil; 2 tsp sesame-soy oil (or 1 tsp sesame oil + 1 tsp soy sauce); Sea salt and cracked black pepper; Toasted sesame seeds and thinly sliced scallion for garnish

A thick-cut beef ribeye is seared in cast iron until deep golden-brown, then rested and sliced. It's served over a bed of toasted sesame-miso rice, topped with a glossy Korean pear-gochujang sauce infused with toasted sesame and apple, alongside charred broccolini with sesame-soy oil. This is confident, restaurant-quality cooking: sear technique, resting discipline, and sauce balance.

1129calper serving 62gprotein 69gcarbs 70gfat 15min prep 32min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this