KOREAN BBQ STEAK RICE BOWLS ULTIMATE

Imagine sinking your fork into a bowl filled with tender, marinated steak, fluffy rice, and a symphony of vibrant, crunchy toppings – the sweet heat of the Korean BBQ sauce coating every single bite. These Korean BBQ Steak Rice Bowls are the answer to your weeknight dinner dreams, offering a restaurant-quality meal made right in your own kitchen. I promise, this recipe will become a fast favorite!

Ingredients

For the Steak Marinade:

• 1.5 lbs flank steak, thinly sliced against the grain
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/2 teaspoon black pepper

For the Rice:

• 2 cups cooked rice (Jasmine or sushi rice work great!)

For the Korean BBQ Sauce:

• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon gochujang
• 1 tablespoon honey
• 1 clove garlic, minced
• 1/2 teaspoon ginger, grated

Toppings (Get Creative!):

• Sesame seeds
• Green onions, thinly sliced
• Kimchi
• Quick Pickled Cucumbers (recipe below)
• Shredded carrots
• Fried egg (optional, but highly recommended!)
• Sriracha mayo (optional)

Quick Pickled Cucumbers:

• 1 cucumber, thinly sliced
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

Let’s Talk Steak: Picking the Perfect Cut

Okay, friend, let’s get real about steak. The type of steak you choose will make a big difference in your final Korean BBQ Steak Rice Bowls. I highly recommend flank steak for this recipe. It’s relatively inexpensive, cooks quickly, and has a ton of flavor. Just remember to slice it against the grain for maximum tenderness. If you can’t find flank steak, skirt steak or even sirloin will work in a pinch. Just be sure to adjust your cooking time accordingly. This is a great start to creating some amazing Steak & Queso Rice.

Step-by-Step Instructions

1. Marinate the Steak:

1. In a medium bowl, whisk together all marinade ingredients.
2. Add the sliced steak to the marinade, ensuring it’s well coated.
3. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

2. Prepare the Korean BBQ Sauce:

1. In a small saucepan, combine all sauce ingredients.
2. Bring to a simmer over medium heat, stirring constantly.
3. Reduce heat and simmer for 5-7 minutes, or until slightly thickened.
4. Remove from heat and set aside.

3. Cook the Steak:

1. Heat a large skillet or grill pan over medium-high heat.
2. Remove the steak from the marinade, letting any excess drip off.
3. Cook the steak for 2-3 minutes per side, or until cooked to your desired doneness. Remember, thinly sliced steak cooks quickly, so watch it carefully!
4. Let the steak rest for a few minutes before slicing it into bite-sized pieces.

4. Make the Quick Pickled Cucumbers (While the Steak Rests):

1. In a small bowl, whisk together rice vinegar, sugar, and salt.
2. Add the thinly sliced cucumbers and toss to coat.
3. Let them sit for at least 15 minutes, or longer for a stronger pickled flavor.

5. Assemble the Bowls:

1. Divide the cooked rice among bowls.
2. Top with the sliced Korean BBQ steak.
3. Drizzle generously with the Korean BBQ sauce.
4. Add your desired toppings: sesame seeds, green onions, kimchi, quick pickled cucumbers, shredded carrots, and a fried egg (if using).
5. If you’re feeling fancy, add a drizzle of sriracha mayo.

Level Up Your Sauce Game

The Korean BBQ sauce is what truly makes these bowls sing! Don’t be afraid to adjust the sweetness and spice to your liking. If you prefer a sweeter sauce, add a touch more honey or brown sugar. If you like it spicier, add more gochujang. Play around with the ratios until you find your perfect balance. You can even add a dash of mirin for extra depth of flavor. This is all part of creating amazing Petite Cuisine! Sometimes I make a big batch of the sauce and keep it in the fridge for other recipes. It’s fantastic on chicken, tofu, or even roasted vegetables. You could even try using it for something different, like the sauce in this Hot Honey Chicken Bowl.

Topping Ideas: Beyond the Basics

While the classic toppings are always a winner, don’t be afraid to get creative! Consider adding other pickled vegetables like radish or carrots. Bean sprouts, edamame, or even a sprinkle of crushed peanuts can add a nice crunch. For a creamy element, avocado slices are always a welcome addition. And if you’re feeling adventurous, try adding a scoop of Korean potato salad (gamja salad). It’s sweet, savory, and surprisingly delicious. The key is to balance textures and flavors for a truly satisfying bowl. This is definitely one of the best Street Corn Chicken Rice Bowl alternatives!

Make it a Meal Prep Masterpiece

These Korean BBQ Steak Rice Bowls are perfect for meal prepping! Simply prepare all the components separately (steak, rice, sauce, toppings) and store them in airtight containers in the refrigerator. When you’re ready to eat, reheat the steak and rice, and assemble your bowl with your favorite toppings. This is a fantastic way to ensure you have a healthy and delicious lunch or dinner ready to go throughout the week. And when you have healthy and well-prepared meals ready to go, you’re more likely to stay on track with healthy habits. This recipe definitely supports Spicy Sausage Rice Bowl, another fantastic option!

Steak And Rice: A Health Dinner Recipes Powerhouse

Let’s be honest, finding healthy dinner recipes that are both delicious and satisfying can be a challenge. But these Korean BBQ Steak Rice Bowls tick all the boxes! They’re packed with protein from the steak, complex carbohydrates from the rice, and plenty of vitamins and minerals from the vegetables. Plus, by using lean cuts of steak and controlling the amount of sauce, you can easily keep the calorie count in check. It’s a win-win! For a different, similar combination, try Philly Cheesesteak Bowls!

Tips for Success: Avoid These Common Mistakes

Okay, I want you to succeed with these Korean BBQ Steak Rice Bowls, so let’s talk about a few potential pitfalls. First, don’t overcook the steak! Thinly sliced steak cooks incredibly quickly, so keep a close eye on it. Overcooked steak will be tough and dry. Second, don’t skimp on the marinade. The marinade is what infuses the steak with all that delicious Korean BBQ flavor. The longer you marinate it, the better. Finally, don’t be afraid to experiment with toppings! The toppings are what make these bowls fun and exciting. Try different combinations until you find your favorites.

Variations on a Theme: Endless Possibilities

Once you’ve mastered the basic Korean BBQ Steak Rice Bowl, the possibilities are endless! Try swapping the steak for chicken, pork, or tofu. Use brown rice or quinoa instead of white rice for a healthier option. Add different vegetables like bell peppers, mushrooms, or broccoli. Make it spicy by adding a dash of chili oil or a sprinkle of red pepper flakes. The beauty of this recipe is that it’s completely customizable to your taste.

Conclusion

So there you have it – the ultimate Korean BBQ Steak Rice Bowl recipe! This is one of the best Healthy Bowls Recipes out there. With tender, flavorful steak, fluffy rice, and a rainbow of colorful toppings, this is a meal that’s sure to impress. Don’t be afraid to get creative and make it your own. Happy cooking, my friend!

Korean BBQ Steak Rice Bowls Ultimate

Amelia Chen-Morrison

These Korean BBQ Steak Rice Bowls offer a restaurant-quality meal made at home with tender, marinated steak, fluffy rice, and a symphony of vibrant toppings. The sweet heat of the Korean BBQ sauce coats every bite, making it a weeknight dinner dream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Korean

Servings 4

Calories 600 kcal

Equipment

• Medium bowl
• Small saucepan
• Large skillet or grill pan
• Small bowl
• Whisk
• Knife
• Cutting board
• Bowls for serving
• Measuring cups and spoons

Ingredients

  

• 1.5 lbs flank steak, thinly sliced against the grain
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang Korean chili paste
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• ½ teaspoon black pepper
• 2 cups cooked rice Jasmine or sushi rice
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon gochujang
• 1 tablespoon honey
• 1 clove garlic, minced
• ½ teaspoon ginger, grated
• Sesame seeds
• Green onions, thinly sliced
• Kimch i
• 1 cucumber, thinly sliced
• ¼ cup rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt
• Shredded carrots
• Fried egg optional
• Sriracha mayo optional

Instructions

 

• In a medium bowl, whisk together all marinade ingredients (soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and pepper).
• Add the sliced steak to the marinade, ensuring it’s well coated.
• Cover and refrigerate for at least 30 minutes, or up to 4 hours.
• In a small saucepan, combine all sauce ingredients (soy sauce, brown sugar, sesame oil, gochujang, honey, garlic, and ginger).
• Bring to a simmer over medium heat, stirring constantly.
• Reduce heat and simmer for 5-7 minutes, or until slightly thickened.
• Remove from heat and set aside.
• Heat a large skillet or grill pan over medium-high heat.
• Remove the steak from the marinade, letting any excess drip off.
• Cook the steak for 2-3 minutes per side, or until cooked to your desired doneness.
• Let the steak rest for a few minutes before slicing it into bite-sized pieces.
• In a small bowl, whisk together rice vinegar, sugar, and salt for the quick pickled cucumbers.
• Add the thinly sliced cucumbers and toss to coat.
• Let them sit for at least 15 minutes.
• Divide the cooked rice among bowls.
• Top with the sliced Korean BBQ steak.
• Drizzle generously with the Korean BBQ sauce.
• Add your desired toppings: sesame seeds, green onions, kimchi, quick pickled cucumbers, shredded carrots, and a fried egg (if using).
• Add a drizzle of sriracha mayo, if desired.

Notes

Adjust the sweetness and spice of the Korean BBQ sauce to your liking. For a sweeter sauce, add more honey or brown sugar. For a spicier sauce, add more gochujang. Flank steak is recommended, but skirt steak or sirloin can be used. Consider adding other pickled vegetables, bean sprouts, edamame, or avocado slices as toppings. This recipe is perfect for meal prepping; store components separately and assemble when ready to eat.