Perfect Korean BBQ Steak Bowls
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.
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.