Description
These Korean BBQ steak rice bowls layer tender marinated beef, fluffy rice, and crisp fresh veggies for a bold, weeknight-friendly meal with big flavor in every bite.
Ingredients
Scale
- 1 1/2 pounds flank steak or sirloin, thinly sliced
- 1 cup uncooked jasmine or short-grain white rice
- 2 cups water, for cooking the rice
- 3 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar, packed
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon neutral oil, for searing
- 1 cup shredded carrots
- 1 cup thinly sliced cucumbers
- 1 cup shredded green cabbage or kimchi
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a medium bowl, whisk together the soy sauce, gochujang, brown sugar, sesame oil, minced garlic, grated ginger, and rice vinegar until smooth.
- Add the thinly sliced flank steak or sirloin to the bowl, toss to coat well in the marinade, cover, and refrigerate for at least 30 minutes or up to overnight.
- Rinse the jasmine or short-grain rice under cold water until the water runs mostly clear, then drain well.
- Combine the rinsed rice and water in a saucepan, bring to a gentle boil, reduce the heat to low, cover, and cook until the rice is tender and the water is absorbed, about 15 minutes; remove from the heat and let stand covered for 5 minutes, then fluff with a fork.
- While the rice cooks, prepare the vegetables by shredding the carrots, slicing the cucumbers, and shredding the cabbage or portioning out the kimchi; slice the green onions and set all toppings aside.
- Remove the marinated steak from the refrigerator and let it sit at room temperature for a few minutes while you heat the pan.
- Heat the neutral oil in a large heavy skillet over medium-high heat until shimmering, then add the steak in a single layer, working in batches if needed to avoid crowding the pan.
- Sear the steak, turning once, until well browned on the outside and just cooked through, about 2 to 3 minutes per side depending on thickness; transfer to a plate and let rest for several minutes.
- Taste the cooked steak and season lightly with salt and pepper if needed, then slice any larger pieces into bite-sized strips.
- To build each bowl, spoon a generous scoop of warm rice into the bottom, then top with slices of steak, shredded carrots, cucumbers, and cabbage or kimchi.
- Sprinkle each bowl with sliced green onions and toasted sesame seeds, and drizzle a small amount of any juices from the pan over the top for extra flavor.
- Serve the Korean BBQ steak rice bowls immediately while the steak and rice are warm, allowing everyone to mix the components together as they eat.
Notes
- For extra flavor, set aside a tablespoon of the marinade before adding the raw meat and drizzle it over the finished bowls as a sauce.
- If you prefer more heat, add additional gochujang or a pinch of red pepper flakes to the marinade.
- Swap in brown rice or cauliflower rice if you want a heartier or lower-carb base for the bowls.
- Store leftover steak, rice, and vegetables in separate containers in the refrigerator for up to 3 days, then reheat the rice and steak gently before assembling new bowls.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6
- Sodium: 800
- Fat: 24
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 2
- Protein: 40
- Cholesterol: 110