Korean BBQ Steak Bowls
These Korean BBQ Steak Bowls are a symphony of sweet, savory, and umami flavors, featuring tender steak marinated in a vibrant Korean BBQ sauce. Served on a bed of fluffy rice with crisp veggies and sesame seeds, it's a quick and satisfying weeknight dinner that tastes like a weekend treat.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Skillet or grill pan
- Knife
- Cutting board
- Rice cooker or saucepan
- Serving bowls
Ingredients
- 1 pound steak Ribeye, Sirloin, or Flank
- ΒΌ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon gochujang Korean chili paste
- 2 cups cooked rice Jasmine or short-grain
- 1 cup assorted vegetables Carrots, Cucumber, Spinach, Bean Sprouts
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang.
- Add the steak and toss to coat. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- Cook the rice according to package directions.
- Prepare the vegetables by washing and chopping them.
- Heat a skillet or grill pan over medium-high heat.
- Remove the steak from the marinade and sear for 2-3 minutes per side, or until cooked to your desired doneness.
- Let the steak rest for a few minutes before slicing against the grain.
- Divide the rice among bowls.
- Top with sliced steak, vegetables, sesame seeds, and green onions.
- Drizzle with any remaining marinade from the pan, if desired.
Notes
For a gluten-free option, use tamari instead of soy sauce. You can substitute sriracha or another chili garlic sauce if you don't have gochujang. Add a fried egg or spicy mayo for extra flavor. Store leftovers in the refrigerator for up to 3 days.