PERFECT KOREAN BBQ STEAK BOWLS

Imagine sinking your fork into tender, juicy steak, glazed with a sweet and savory Korean BBQ sauce, nestled on a bed of fluffy rice, and topped with vibrant veggies. These Korean BBQ Steak Bowls are about to become your new weeknight obsession – a flavor explosion in every bite, and I promise, you can totally nail this!

Ingredients

For the Steak Marinade:

• 1.5 lbs Flank Steak, skirt steak, or sirloin steak, cut against the grain into ¼ inch thick slices
• ¼ cup Soy Sauce
• 2 tbsp Brown Sugar
• 2 tbsp Sesame Oil
• 2 tbsp Gochujang (Korean Chili Paste)
• 2 tbsp Rice Vinegar
• 2 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1 tsp Black Pepper

For the Rice:

• 2 cups Cooked Rice (Jasmine or Sushi Rice recommended)

For the Bowl Assembly:

• 1 tbsp Vegetable Oil
• 1 Carrot, julienned
• 1 Cucumber, thinly sliced
• 4 cups Baby Spinach
• 4 Scallions, thinly sliced
• Sesame Seeds, for garnish
• Optional: Kimchi, Pickled Radish, Fried Egg

Step-by-Step Instructions

Marinating the Steak:

1. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, minced garlic, grated ginger, and black pepper. This is where the magic begins!
2. Add the sliced steak to the marinade, ensuring each piece is fully coated. I like to use my hands for this – it’s the best way to get everything covered.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the steak will be! But don’t go beyond 4 hours, or the steak can become too soft.

Cooking the Steak:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Make sure the pan is nice and hot before adding the steak.
2. Add the marinated steak to the skillet in a single layer (you may need to do this in batches). Avoid overcrowding the pan, as this will lower the temperature and steam the steak instead of searing it. We want those beautiful caramelized edges!
3. Cook for 2-3 minutes per side, or until the steak is cooked to your desired doneness. I like mine medium-rare. Remember, it will continue to cook slightly after you remove it from the heat.
4. Remove the cooked steak from the skillet and let it rest for a few minutes before slicing it against the grain into bite-sized pieces. This helps to keep the steak juicy.

Preparing the Rice and Veggies:

1. While the steak is marinating and cooking, prepare your rice according to package directions. Fluffy rice is the perfect base for our bowls.
2. Wash and chop all your veggies: julienne the carrot, thinly slice the cucumber and scallions.
3. Lightly sautee the baby spinach in a pan with a little bit of sesame oil until wilted. This adds a nice touch of green to the bowls.

Assembling the Korean BBQ Steak Bowls:

1. Divide the cooked rice evenly among bowls.
2. Top with the sliced Korean BBQ steak.
3. Arrange the julienned carrots, sliced cucumbers, wilted spinach, and sliced scallions around the steak.
4. Garnish with sesame seeds.
5. Optional: Add a dollop of kimchi, some pickled radish, or a fried egg for extra flavor and texture. Seriously, a fried egg takes these bowls to the next level!
6. Serve immediately and enjoy!

The Magic of the Marinade: Key to Authentic Flavor

The heart of these Korean BBQ Steak Bowls lies in the marinade. The combination of soy sauce, brown sugar, sesame oil, gochujang, and rice vinegar creates a symphony of sweet, savory, and slightly spicy flavors. Gochujang, in particular, is a star player. This fermented Korean chili paste adds a unique depth and complexity that you just can’t replicate with other chili sauces. If you’re new to gochujang, start with a smaller amount and adjust to your liking. You can find it at most Asian grocery stores or online. Don’t be afraid to experiment with the marinade ratios to create your perfect flavor profile! Some people like it sweeter, some like it spicier – it’s all about personal preference.

Choosing Your Steak: The Right Cut Matters

While flank steak, skirt steak, and sirloin steak are all excellent choices for Korean BBQ Steak Bowls, each has its own unique characteristics. Flank steak is lean and flavorful, but it can be a bit tough if not sliced thinly against the grain. Skirt steak is even more flavorful than flank steak, and it’s also relatively tender. Sirloin steak is a good all-around choice – it’s tender, flavorful, and relatively affordable. No matter which cut you choose, remember to slice it thinly against the grain to ensure maximum tenderness. This step is absolutely crucial! Also, consider how Juicy Steak Bites can be adapted with this marinade for a quick appetizer.

Rice Bowls: More Than Just a Meal

Rice bowls are such a fantastic way to enjoy a complete and balanced meal in a single dish. They’re versatile, customizable, and perfect for using up leftovers. Plus, who doesn’t love a good Korean Bbq Steak Rice Bowls? The possibilities are endless! You can create Steak Fajita Bowl variations, add different types of protein, experiment with various sauces, and load them up with your favorite veggies. Rice bowls are also a great way to introduce new flavors and textures to your diet. And speaking of easy weeknight meals, have you ever tried Garlic Butter Steak Bites? Another winner! These Garlic Butter Steak Bites, or even Garlic Butter Beef Bites, would be delicious over rice too! Using steak in a rice bowl is a delicious and easy way to get your Steak And Rice fix.

Elevating Your Bowl: Topping Suggestions and Variations

While the basic Korean BBQ Steak Bowl is already a delicious and satisfying meal, there are plenty of ways to customize it to your liking. If you’re looking for a bit more heat, try adding a drizzle of sriracha or a sprinkle of chili flakes. For a touch of sweetness, consider adding a few slices of mango or pineapple. If you’re a fan of pickled vegetables, kimchi and pickled radish are both excellent choices. And don’t forget about the toppings! Sesame seeds, chopped peanuts, and crispy fried onions all add great texture and flavor. A fried egg is practically mandatory in my book – the runny yolk adds a richness that’s simply irresistible. You can also experiment with different types of rice. Brown rice, quinoa, or even cauliflower rice are all healthy and delicious alternatives to white rice.

Making it a Meal: Side Dish Ideas

These Korean BBQ Steak Bowls are hearty enough to be a complete meal on their own, but if you’re looking to round things out, here are a few side dish suggestions: a simple green salad with a light vinaigrette, a bowl of miso soup, or some steamed edamame. You could also serve them with Korean side dishes like kimchi, pickled cucumbers, or seasoned spinach. For a refreshing beverage, try a glass of iced green tea or some sparkling water with a squeeze of lemon.

Korean BBQ Beyond Steak: Explore the Possibilities

The flavors of Korean BBQ are incredibly versatile and can be used in a variety of dishes beyond steak. Try marinating chicken, pork, or tofu in the same marinade and grilling or pan-frying them. You can also use the marinade as a sauce for noodles, stir-fries, or even vegetables. Korean BBQ is a flavor profile that works well with many dishes. When thinking about Korean Bbq, you can think beyond the grill. Don’t limit yourself to savory dishes – the sweet and savory flavors of Korean BBQ can also be surprisingly delicious in desserts. Consider using the marinade as a glaze for grilled fruit or adding a touch of gochujang to a chocolate cake for a spicy kick.

Breakfast for Dinner? Why Not!

Okay, maybe Korean BBQ Steak Bowls aren’t traditionally considered Best Breakfast fare, but who says you can’t enjoy them for dinner? In fact, I often find myself craving savory breakfasts for dinner, and these bowls definitely fit the bill. Plus, they’re packed with protein and nutrients, making them a healthy and satisfying meal any time of day. And if you’re looking for more traditional Breakfast Treats, maybe save those for dessert!

Tips and Tricks for the Perfect Bowl

• Don’t overcook the steak! Aim for medium-rare to medium for the best texture.
• Slice the steak thinly against the grain for maximum tenderness.
• Use good-quality rice for the best flavor and texture.
• Don’t be afraid to experiment with different toppings and variations.
• Make the marinade in advance to save time on busy weeknights.

So there you have it – my foolproof recipe for perfect Korean BBQ Steak Bowls! I hope you enjoy making and eating them as much as I do. These bowls are a true flavor explosion, and they’re sure to become a new family favorite. Happy cooking!

Perfect Korean BBQ Steak Bowls

Amelia Chen-Morrison

These Korean BBQ Steak Bowls feature tender steak glazed with a sweet and savory Korean BBQ sauce, served over fluffy rice with vibrant veggies. This recipe is a flavor explosion and a perfect weeknight meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Korean

Servings 4

Calories 600 kcal

Equipment

• Large bowl
• Plastic Wrap
• Large Skillet or Wok
• Knife
• Cutting board
• Measuring cups and spoons
• Serving bowls

Ingredients

  

• 1.5 lbs Flank Steak, skirt steak, or sirloin steak, cut into ¼ inch thick slices
• ¼ cup Soy Sauce
• 2 tbsp Brown Sugar
• 2 tbsp Sesame Oil
• 2 tbsp Gochujang Korean Chili Paste
• 2 tbsp Rice Vinegar
• 2 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1 tsp Black Pepper
• 2 cups Cooked Rice Jasmine or Sushi Rice recommended
• 1 tbsp Vegetable Oil
• 1 Carrot, julienned
• 1 Cucumber, thinly sliced
• 4 cups Baby Spinach
• 4 Scallions, thinly sliced
• Sesame Seeds, for garnish
• Optional: Kimchi
• Optional: Pickled Radish
• Optional: Fried Egg

Instructions

 

• In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, minced garlic, grated ginger, and black pepper.
• Add the sliced steak to the marinade, ensuring each piece is fully coated.
• Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
• Heat the vegetable oil in a large skillet or wok over medium-high heat.
• Add the marinated steak to the skillet in a single layer (you may need to do this in batches).
• Cook for 2-3 minutes per side, or until the steak is cooked to your desired doneness.
• Remove the cooked steak from the skillet and let it rest for a few minutes before slicing it against the grain into bite-sized pieces.
• Prepare your rice according to package directions.
• Wash and chop all your veggies: julienne the carrot, thinly slice the cucumber and scallions.
• Lightly sautee the baby spinach in a pan with a little bit of sesame oil until wilted.
• Divide the cooked rice evenly among bowls.
• Top with the sliced Korean BBQ steak.
• Arrange the julienned carrots, sliced cucumbers, wilted spinach, and sliced scallions around the steak.
• Garnish with sesame seeds.
• Optional: Add a dollop of kimchi, some pickled radish, or a fried egg for extra flavor and texture.
• Serve immediately and enjoy!

Notes

Don’t overcook the steak. Slice the steak thinly against the grain for maximum tenderness. Use good-quality rice for the best flavor and texture. Make the marinade in advance to save time. For a spicier bowl, add sriracha or chili flakes. Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and rice separately before assembling the bowls.