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Korean BBQ Steak Bowls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/korean-bbq-steak-bowls-recipe/