Korean BBQ Steak Bowls Recipe

Introduction

These Korean BBQ Steak Bowls offer a perfect balance of savory, tangy, and fresh flavors, making them a satisfying and vibrant meal. Featuring tender marinated flank steak served over rice with crisp vegetables and kimchi, this dish is ideal for a quick weeknight dinner or a casual gathering.

Ingredients

• 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)
• 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. Step 1: In a medium bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, and red pepper flakes if using. Whisk until the sugar is fully dissolved.
2. Step 2: Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish with plastic wrap.
3. Step 3: Refrigerate the steak for at least 30 minutes, or up to 4 hours for maximum flavor absorption.
4. Step 4: Rinse uncooked rice under cold water until the water runs clear to remove excess starch.
5. Step 5: Cook the rice according to package instructions (typically 1 cup of rice with 2 cups of water). Bring to a boil, then reduce heat to low, cover, and simmer – about 45 minutes for brown rice or 15-20 minutes for white rice.
6. Step 6: Fluff the cooked rice with a fork and keep warm until ready to serve.
7. Step 7: Heat a grill pan or cast-iron skillet over medium-high heat, or preheat an outdoor grill to high.
8. Step 8: Remove the steak from the marinade, allowing any excess to drip off. Discard the leftover marinade.
9. Step 9: Add the steak to the hot pan and cook without moving for 4-5 minutes on one side.
10. Step 10: Flip the steak and cook another 4-5 minutes for medium-rare, or longer for your preferred doneness (130°F for medium-rare, 140°F for medium, 150°F for medium-well).
11. Step 11: Remove the steak from heat and let it rest for 5-10 minutes to retain juices.
12. Step 12: Slice the rested steak thinly against the grain to keep it tender.
13. Step 13: Assemble the bowls by placing a generous scoop of cooked rice as the base.
14. Step 14: Top the rice with sliced steak, kimchi, cucumber, carrots, avocado, and chopped green onions.
15. Step 15: Garnish with sesame seeds and fresh cilantro if desired, then serve immediately.

Tips & Variations

• For added crunch, sprinkle toasted peanuts or sliced radishes on top.
• Use sirloin or ribeye instead of flank steak for a different texture and flavor.
• Adjust the red pepper flakes or add a drizzle of sriracha for extra heat.
• Swap kimchi for pickled radishes or other fermented vegetables if preferred.
• Make this dish vegetarian by substituting grilled tofu or tempeh in place of steak.

Storage

Store leftover steak, rice, and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a pan or microwave to avoid drying it out. Assemble fresh bowls after reheating to maintain crisp textures, especially for the cucumbers and kimchi.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, sirloin, ribeye, or skirt steak work well as alternatives. Just adjust cooking times based on thickness and preferred doneness.

Is it necessary to marinate the steak for 4 hours?

No, marinating for at least 30 minutes will still impart good flavor, but allowing 4 hours or overnight enhances the tenderness and depth of taste.

Korean BBQ Steak Bowls Recipe

Print Recipe

★★★★★

4.8 from 62 reviews

A flavorful and easy-to-make Korean BBQ Steak Bowl featuring marinated flank steak, served over steamed rice and topped with fresh vegetables, kimchi, avocado, and garnished with sesame seeds and cilantro. This dish combines savory, sweet, and spicy flavors for a balanced and satisfying meal perfect for weeknight dinners or casual gatherings.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Grilling
• Cuisine: Korean

Ingredients

Scale 1x2x3x

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)

Rice and Toppings

• 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, whisk together soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, and red pepper flakes until the sugar is fully dissolved.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or shallow dish, pour the marinade over it ensuring the steak is well coated, then seal or cover and refrigerate for at least 30 minutes, up to 4 hours for maximum flavor.
3. Rinse and Cook Rice: Rinse uncooked rice under cold water until clear to remove excess starch. Cook rice according to package instructions, typically simmering covered on low heat; about 45 minutes for brown rice or 15-20 minutes for white rice.
4. Warm the Rice: Once cooked, fluff rice with a fork and keep warm until serving.
5. Preheat Cooking Surface: Heat a grill pan or cast-iron skillet over medium-high heat, or preheat an outdoor grill to high heat.
6. Cook the Steak: Remove the steak from the marinade, allowing excess to drip off, discard marinade. Place steak on the hot pan or grill and cook without moving for 4-5 minutes per side for medium-rare, adjusting time for desired doneness.
7. Rest the Steak: Remove steak from heat and let it rest for 5-10 minutes to allow juices to redistribute.
8. Slice the Steak: Thinly slice the rested steak against the grain to ensure tenderness.
9. Assemble the Bowls: Begin with a generous scoop of cooked rice in each bowl, then top with sliced steak, kimchi, cucumber, carrots, avocado slices, and green onions.
10. Garnish and Serve: Sprinkle with sesame seeds and fresh cilantro if desired, then serve immediately for best flavor and texture.

Notes

• For a spicier flavor, increase the amount of red pepper flakes or add a drizzle of gochujang (Korean chili paste).
• Allowing the steak to marinate closer to 4 hours enhances the depth of flavor but 30 minutes works for a quicker meal.
• Use brown rice to increase fiber content and add a nuttier flavor, though white rice also complements this dish well.
• Resting the steak after cooking is crucial for juicy, tender slices.
• Kimchi adds authenticity and a tangy crunch but can be substituted with pickled vegetables if unavailable.
• For easier preparation, use pre-sliced vegetables or pre-cooked rice.

Keywords: Korean BBQ, steak bowls, flank steak, grilled steak, kimchi bowl, easy Korean recipe, sesame marinade, healthy dinner