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Korean BBQ Steak Bowls Recipe

Korean BBQ Steak Bowls Recipe
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★★★★★

5 from 22 reviews

Korean BBQ Steak Bowls combine tender, marinated flank steak with vibrant, fresh vegetables and rice for a flavorful, balanced meal. This easy-to-make dish features a savory-sweet marinade infused with garlic and ginger, paired with crisp kimchi, crunchy cucumber and carrots, creamy avocado, and a sprinkle of sesame seeds for added texture and flavor. Perfect for weeknight dinners or meal prep, these bowls bring the taste of Korean BBQ right to your table.

Ingredients

Scale

For the Marinade and Steak

  • 1 lb flank steak
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon red pepper flakes (optional)

For the Bowl

  • 2 cups cooked rice (white or brown)
  • 1 cup kimchi
  • 1 cup cucumber, thinly sliced
  • 1 cup carrots, julienned
  • 1 avocado, sliced
  • 2 green onions, chopped
  • Sesame seeds for garnish
  • Fresh cilantro for garnish (optional)

Instructions

  1. Prepare the Marinade: In a medium bowl, mix together the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, and red pepper flakes if using. Whisk well until the sugar dissolves completely.
  2. Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Ensure the steak is evenly coated, then seal or cover and refrigerate for at least 30 minutes up to 4 hours to let flavors develop.
  3. Cook the Rice: Rinse the uncooked rice under cold water until clear to remove excess starch. Cook following package instructions, typically simmering 1 cup rice with 2 cups water, adjusting cooking time for white (15-20 minutes) or brown rice (about 45 minutes). Fluff cooked rice with a fork and keep warm.
  4. Cook the Steak: Heat a grill pan or cast-iron skillet over medium-high heat. Remove steak from marinade, letting excess drip off, and discard remaining marinade. Place steak in hot pan and cook undisturbed for 4-5 minutes.
  5. Flip and Finish Cooking: Flip steak and cook another 4-5 minutes for medium-rare doneness (internal temperature 130°F), or longer for preferred doneness. Remove steak and let rest 5-10 minutes to retain juices.
  6. Slice the Steak: Slice the rested steak thinly against the grain to ensure tenderness and maximum flavor absorption.
  7. Assemble the Bowls: Start with a generous scoop of cooked rice in each bowl. Layer with sliced steak, kimchi, cucumber slices, julienned carrots, avocado slices, and chopped green onions.
  8. Garnish and Serve: Sprinkle the bowls with sesame seeds and fresh cilantro if desired. Serve immediately and enjoy the perfect balance of savory, spicy, and fresh flavors.

Notes

  • Feel free to customize your bowl with additional toppings like pickled vegetables or a fried egg for added protein.
  • Adjust the spiciness by increasing or reducing the red pepper flakes according to your preference.
  • Using brown rice adds extra fiber and nutrition, while white rice provides a softer texture.
  • Letting the steak rest after cooking maximizes tenderness and juiciness.
  • Kimchi can be substituted with sauerkraut or any fermented vegetable if desired.

Nutrition

Keywords: Korean BBQ, steak bowls, flank steak recipe, Korean cuisine, rice bowl, kimchi bowl, easy dinner, grilled steak

Find it online: https://islawhite.com/korean-bbq-steak-bowls-recipe/