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80 Acres Farms | Korean Steak & Crispy Rice Power Salad | Power Crunch | Recipe

Korean Steak & Crispy Rice Power Salad

A bold, satisfying salad with tender, marinated steak, golden crispy rice, and sesame-ginger dressing—the perfect balance of sweetness and heat. 
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Prep Time: 30 minutes
Cook Time: 35 minutes
Course: Main Course
Keyword: Power Crunch
Servings: 6 servings

Ingredients

For the Crispy Rice

  • 2 cups cooked jasmine rice cooled completely
  • 2 tsp. soy sauce
  • 2 Tbsp. chili crisp
  • 1 Tbsp. sesame oil

For the Dressing & Marinade Base

  • 5 Tbsp. avocado oil
  • 3 Tbsp. toasted sesame oil
  • ¼ cup rice vinegar
  • 2 Tbsp. lime juice freshly squeezed
  • 1 ½ Tbsp. honey
  • 4 cloves garlic
  • 1 Tbsp. ginger freshly grated
  • ½ medium pear finely grated
  • ½ tsp. kosher salt

Additional Ingredients for the Marinade

  • 3 Tbsp. gochujang paste more if you like heat
  • ¼ cup soy sauce
  • 2 Tbsp. coconut sugar
  • 2 tsp. fish sauce

For the Steak

  • 1 ½ lbs skirt steak
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper

For the Salad

  • 4 oz. 80 Acres Farms POWER CRUNCH
  • 4 cups purple cabbage thinly shredded
  • 2 cups radishes halved and thinly sliced
  • 2 cups English cucumber seeds removed and thinly sliced
  • 2 cups carrots peeled and thinly sliced lengthwise
  • 1 cup fresh cilantro leaves
  • 4 green onions thinly sliced (white + green parts), plus more for serving
  • ½ pear thinly sliced
  • 2 Tbsp. toasted white sesame seeds
  • Kosher salt & black pepper to taste

Instructions

  • Cool the rice: If you haven't already, cook 2 cups of jasmine rice, then let it cool completely and spread it on a sheet pan. This step is key because warm rice will steam instead of crisp. Leftover day-old rice works great here.
  • Preheat your oven to 400°F and line a baking sheet with parchment paper. Add the cooled jasmine rice to the pan and toss with soy sauce, chili crisp, and sesame oil. Spread it into a single, even layer—crowding causes steaming, not crisping.
  • Bake for 30–35 minutes, tossing halfway through, until the rice is golden, crispy, and fragrant. Let it cool slightly.
  • In a blender, combine avocado oil, toasted sesame oil, rice vinegar, lime juice, honey, garlic cloves, grated fresh ginger, finely grated pear, and kosher salt. Blend until smooth. This mixture is both your marinade and salad dressing!
  • Pour 2/3 cup of the blended mixture into a 9×13 baking dish for your steak marinade. Transfer the remaining dressing to a jar or container and refrigerate until ready to serve.
  • Pat steak dry with paper towels. Season all over with kosher salt and fresh ground black pepper. Add to the baking dish and turn to coat. Cover and refrigerate for at least 60 minutes, preferably 3 hours to overnight, for the best flavor.
  • Remove steak from the fridge 30 minutes before grilling. Letting it come to room temperature ensures even cooking and a better sear. Discard the used marinade.
  • Preheat your grill to medium-high heat (around 450°F). Grill the steak for about 5 minutes on the first side until deeply seared and browned. Flip and cook another 4–5 minutes until the internal temperature reaches 130°F for medium-rare.
  • Transfer the steak to a cutting board and let it rest for at least 5–10 minutes. Don't skip this step—resting helps juices redistribute juicier meat. Slice thinly against the grain.
  • Arrange 4 ounces of 80 Acres Farms POWER CRUNCH on a large platter. Layer purple cabbage, radishes, English cucumber, carrots, pear, and toasted white sesame seeds. Drizzle with the reserved dressing and toss lightly. Season with a pinch of salt and pepper.
  • Arrange the sliced steak over the salad. Pile the crispy rice on top and scatter fresh cilantro leaves over everything. Serve immediately while the rice is still crispy!
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