Mix the ingredients marked ○ with rice and serve in bigger rice bowls (adjust the amount of yukari to taste, as it can become too salty if you add too much).
Cut the steak into 2.5 cm cubes.
(Because you cube the steak, it is ok to use a cheaper cut of meat.)
Put vegetable oil and thinly sliced garlic in a heated pan, and cook the meat from step 2 as soon as possible. Season with salt and coarsely ground pepper.
Cook the steak how you like it. Add butter and turn the heat off as soon as the butter melts.
Transfer the steak and meat juice into the two bowls with the step 1 rice. Pour soy sauce and lemon juice on the meat. Place diced tomato at the side of the meat and kimchi on top.
Garnish with nori seaweed.
You can add other cooked vegetables or potatoes.
(This picture shows a serving of baked potato.)
Story Behind this Recipe
I ordered rice at a Korean barbeque restaurant in Shibuya. They served yukari and shiso leaves on the rice and it went with the meat really well. So I rearranged the dish to be served with steak for this recipe. (Although I used steak in this recipe, you can also use meat off-cuts or sliced beef for barbeque if you prefer.)
Please be careful not to add too much yukari. It should just have a slight salty taste. When you add the garlic, add the steak cubes at the same time. Then it won’t burn the garlic and will be nice. Please adjust the soy sauce and lemon juice amounts as required.