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
