Classic Korean BBQ Steak Rice Bowls
These Classic Korean BBQ Steak Rice Bowls feature thinly sliced flank or sirloin steak marinated in a savory-sweet sauce, quickly cooked, and served over rice with fresh vegetables.
Equipment
- Medium bowl
- Skillet or wok
Ingredients
Marinade
- 1 pound flank steak or sirloin thinly sliced against the grain
- 1/4 cup soy sauce or tamari for a gluten-free option
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 1 teaspoon gochujang Korean chili paste, optional, for a kick
- Black pepper to taste
For the Bowls
- 2 cups cooked white rice sushi rice or jasmine rice work well
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/2 cup kimchi optional, for fermented goodness
- 1/4 cup chopped green onions
- 1 tablespoon toasted sesame seeds
Instructions
Preparation
- Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang (if using), and black pepper in a bowl.
- Add the thinly sliced steak to the marinade, ensuring it's well coated. Cover and refrigerate for 20 minutes to 2 hours.
Cooking
- Heat a large skillet or wok over medium-high heat with a little oil.
- Remove steak from marinade and cook in a single layer for 2-3 minutes per side until browned. Cook in batches if needed.
Assembly
- Divide cooked rice among four serving bowls.
- Arrange the cooked steak over the rice in each bowl, then add shredded carrots, sliced cucumber, and kimchi (if using).
- Garnish with chopped green onions and toasted sesame seeds, then serve immediately.
Notes
For extra flavor, marinate the steak overnight. Adjust gochujang to your spice preference. You can also add other vegetables like radish or spinach.