Craving something quick, healthy, and bursting with flavor? Let me introduce you to Korean BBQ Steak Rice Bowls. Imagine perfectly marinated, tender steak, fragrant rice, and a rainbow of fresh vegetables, all harmonizing in a single bowl. Trust me, from busy weeknights to impromptu gatherings, these bowls are about to become your new favorite meal! I find myself craving this even on the weekends when I’m not actually that busy!
Why You Will Love This Recipe
My love for Korean BBQ Steak Rice Bowls stems from a trip I took to Seoul years ago. I was captivated by the vibrant street food scene, and the flavors of Korean BBQ just stuck with me. I wanted to recreate that experience at home, combining the convenience of a rice bowl with the unforgettable taste of Korean BBQ. This recipe is my attempt to bring that little piece of Seoul to your kitchen.
Ingredients
For the Steak Marinade:
- 1 lb Flank Steak, thinly sliced
- 1/4 cup Soy Sauce
- 2 tbsp Sesame Oil
- 2 tbsp Brown Sugar
- 1 tbsp Gochujang (Korean Chili Paste)
- 2 cloves Garlic, minced
- 1/2 inch Ginger, grated
- 1 tbsp Rice Vinegar
- 1/4 tsp Black Pepper
For the Rice Bowls:
- 2 cups Cooked Rice (white or brown)
- 1 Carrot, julienned
- 1 Cucumber, thinly sliced
- 1/2 cup Kimchi, chopped
- 1/4 cup Green Onions, chopped
- 1 tbsp Sesame Seeds (for garnish)
- Optional: Fried Egg
Step-by-Step Instructions for Making the Recipe
- Prepare the Steak: In a bowl, whisk together all marinade ingredients. Add the sliced steak and toss to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Cook the Steak: Heat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade (reserve the marinade) and cook for 2-3 minutes per side, or until cooked to your desired doneness.
- Make the Sauce: While the steak is cooking, add the Steak Marinade to a small saucepan and bring to a simmer. Reduce the heat and let simmer for 3-5 minutes stirring occasionally until slightly thickened. Remove from the heat and set aside.
- Assemble the Bowls: Divide the cooked rice between bowls. Top with cooked steak, carrots, cucumber, and kimchi.
- Garnish and Serve: Drizzle the thickened marinade over the rice bowls. Garnish with green onions and sesame seeds. Add a fried egg, if desired. Serve immediately and enjoy your delicious Korean BBQ Steak Rice Bowls!
Korean BBQ Steak Rice Bowls
Ingredients
Equipment
Method
- In a bowl, whisk together all marinade ingredients. Add the sliced steak and toss to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.1 lb Flank Steak, 1/4 cup Soy Sauce, 2 tbsp Sesame Oil, 2 tbsp Brown Sugar, 1 tbsp Gochujang (Korean Chili Paste), 2 cloves Garlic, 1/2 inch Ginger, 1 tbsp Rice Vinegar, 1/4 tsp Black Pepper
- Heat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade (reserve the marinade) and cook for 2-3 minutes per side, or until cooked to your desired doneness.1 lb Flank Steak
- While the steak is cooking, add the Steak Marinade to a small saucepan and bring to a simmer. Reduce the heat and let simmer for 3-5 minutes stirring occasionally until slightly thickened. Remove from the heat and set aside.
- Divide the cooked rice between bowls. Top with cooked steak, carrots, cucumber, and kimchi.2 cups Cooked Rice, 1 lb Flank Steak, 1 Carrot, 1 Cucumber, 1/2 cup Kimchi
- Drizzle the thickened marinade over the rice bowls. Garnish with green onions and sesame seeds. Add a fried egg, if desired. Serve immediately and enjoy your delicious Korean BBQ Steak Rice Bowls!1/4 cup Green Onions, 1 tbsp Sesame Seeds, Fried Egg
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