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Korean BBQ Steak Bowls

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A simplified version of Korean BBQ, these steak bowls combine marinated flank steak with fresh vegetables on a bed of rice for a flavorful and satisfying meal.

Ingredients

Scale
  • 1 pound flank steak
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 cloves garlic (minced)
  • 1 teaspoon grated ginger
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 2 cups cooked white rice
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 2 green onions (chopped)
  • 1 tablespoon sesame seeds

Instructions

  1. Create the Flavorful Marinade: In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, and honey to make a vibrant marinade.
  2. Marinate the Steak: Place flank steak in a shallow dish and pour the marinade over it, turning to coat. Cover and refrigerate for at least 30 minutes.
  3. Heat the Cooking Pan: Heat vegetable oil in a large skillet or grill pan over medium-high heat.
  4. Sear the Steak: Remove steak from the marinade and reserve the marinade. Sear the steak for 4–5 minutes on each side then transfer it to a cutting board and let it rest for 5 minutes.
  5. Reduce the Marinade: While the steak rests, pour the reserved marinade into the hot pan and simmer for 2–3 minutes until slightly thickened.
  6. Slice and Combine: Slice the rested steak thinly against the grain and toss it with the reduced sauce.
  7. Assemble the Bowls: Divide the cooked rice among bowls, and top each with sliced steak, shredded carrots, sliced cucumber, chopped green onions, and a sprinkle of sesame seeds.

Notes

Slice the steak against the grain for maximum tenderness. Adjust gochujang for spice preference.

Nutrition

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

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