Korean BBQ Steak Rice Bowls

$- 1 lb flank steak, thinly sliced - 2 tablespoons soy sauce - 2 tablespoons gochujang (Korean chili paste) - 1 tablespoon sesame oil - 2 tablespoons brown sugar - 2 cloves garlic, minced - 1 tablespoon grated ginger - 2 cups cooked white rice - 1 cup steamed broccoli florets - 1 cup shredded carrots - 2 green onions, sliced - Sesame seeds for garnish For these Korean BBQ steak rice bowls, flank steak is the star. Its tenderness makes it perfect for marinating. The marinade combines soy sauce, gochujang, sesame oil, brown sugar, garlic, and ginger. Each ingredient adds a unique taste that makes the steak burst with flavor. Cooking the rice is simple. You want nice, fluffy white rice as the base. This will soak up all the tasty sauce from the steak. Fresh vegetables, like steamed broccoli and shredded carrots, bring color and crunch to the dish. Finally, green onions and sesame seeds make for a lovely garnish. They add freshness and a nutty touch to every bite. {{ingredient_image_1}} To start, gather your marinade ingredients. You will need: - 2 tablespoons soy sauce - 2 tablespoons gochujang - 1 tablespoon sesame oil - 2 tablespoons brown sugar - 2 cloves garlic, minced - 1 tablespoon grated ginger In a large bowl, mix all these ingredients together. Stir them well until the brown sugar dissolves. This blend creates a sweet and spicy flavor that makes your steak shine. Next, take 1 pound of flank steak, thinly sliced. Add the steak to the marinade and make sure every piece gets coated. Cover the bowl and let it chill in the fridge for at least 30 minutes. If you have time, letting it marinate for up to 2 hours boosts the flavor even more. Now it's time to cook the steak. Heat a large skillet or grill pan over medium-high heat. Make sure it gets hot enough to cook the steak quickly. Once the pan is ready, add the marinated steak in a single layer. Cook for about 3-4 minutes on one side. Flip the steak and cook for another 3-4 minutes until it’s brown and cooked through. After cooking, remove the steak from heat. Let it rest for a few minutes. This helps keep the meat juicy. Then, slice it into thin strips for easy serving. Now, let’s put it all together. Start with 2 cups of cooked white rice as the base in each bowl. Next, layer the sliced steak on top of the rice. Add 1 cup of steamed broccoli florets and 1 cup of shredded carrots on the side. To finish, sprinkle sliced green onions and sesame seeds on top for garnish. Your Korean BBQ Steak Rice Bowls are ready to enjoy! Adjust the toppings as you like for a fun twist. To make the best marinade, you should let the steak sit in it for at least 30 minutes. For more flavor, you can marinate it for up to 2 hours. This helps the flavors soak in deep. If you like it sweet, add more brown sugar. For spice, add a bit more gochujang. Taste the marinade before using it. Adjust until you find your perfect balance. To keep the steak tender, do not overcook it. Aim for a cooking time of about 3-4 minutes on each side. Use high heat to get a nice brown crust. Both a grill and a skillet work well. Using a grill gives a smoky flavor, while a skillet allows better control. Choose the method that suits your kitchen style. For a stunning rice bowl, start with a scoop of white rice. Place the steak on top, then add broccoli and carrots. To make it pop, garnish with sliced green onions and sesame seeds. This adds color and texture. A well-presented dish makes every bite special. Enjoy your creation! Pro Tips Marinate for Maximum Flavor: Allow the flank steak to marinate for at least 1 hour for deeper flavor absorption. If time allows, marinate overnight for even better results. Use High Heat: Cooking the steak over high heat helps to achieve a nice sear while keeping the meat tender and juicy. Make sure your skillet or grill pan is hot before adding the steak. Rest the Meat: After cooking, let the steak rest for a few minutes. This allows the juices to redistribute, resulting in a more tender bite. Customize Your Veggies: Feel free to add or substitute other vegetables like bell peppers, snap peas, or bok choy to your rice bowls for added color and nutrition. {{image_2}} You can change the protein in your Korean BBQ steak rice bowls. If you prefer chicken, use boneless, skinless chicken thighs. Marinate them just like the steak. Cook the chicken for about 5-6 minutes until it's done. For a plant-based option, try tofu. Use firm tofu, press it to remove water, and cut it into cubes. Marinate and cook it for about 3-4 minutes until golden. These swaps keep the flavors but change the dish's feel. Feel free to mix and match your veggies. While broccoli and carrots are great, you can add snap peas or bell peppers. Spinach or bok choy also works well. These veggies add color and crunch. You can even throw in some corn or zucchini for extra texture. Use what you have on hand to make your bowls unique. Pair your rice bowls with tasty side dishes. Kimchi adds a spicy kick and is a classic choice. You can also serve pickled vegetables for a tangy contrast. A light salad with sesame dressing can refresh the meal. For a hearty touch, serve miso soup on the side. These sides round out the meal, making it more enjoyable and filling. To keep your Korean BBQ steak rice bowls fresh, store them in airtight containers. Refrigerate them within two hours of cooking. This way, you avoid bacteria growth. The bowls can stay good in the fridge for up to three days. Make sure to separate the rice from the steak and veggies if you can. This helps each part stay fresh. When you want to enjoy your leftovers, reheat them gently. You can use the microwave or a skillet. If using a microwave, cover the bowl with a lid or wrap to keep moisture in. Heat for one to two minutes, stirring halfway through. If using a skillet, add a splash of water to keep the rice moist. Heat over low heat until warmed through. This method keeps the flavors and textures intact. If you want to save your rice bowls for later, freezing is a great option. Let the bowls cool completely before freezing. Use freezer-safe containers or bags. You can freeze the rice bowls for up to three months. When ready to eat, simply thaw them in the fridge overnight. Reheat as mentioned above, and enjoy a quick, tasty meal! Gochujang is a thick, red chili paste. It has a sweet, spicy, and savory flavor. You can find gochujang in most grocery stores. Look in the Asian foods aisle. If you can't find it there, try an Asian market or buy it online. Yes, you can make this recipe gluten-free! Use gluten-free soy sauce instead of regular soy sauce. Always check labels to ensure all ingredients are gluten-free. This way, you can enjoy the same great taste without any gluten. To make the marinade, mix these ingredients: - 2 tablespoons soy sauce - 2 tablespoons gochujang - 1 tablespoon sesame oil - 2 tablespoons brown sugar - 2 cloves garlic, minced - 1 tablespoon grated ginger Stir all together until smooth. This marinade adds rich flavor to your steak. Let the steak soak in the mix for at least 30 minutes. For better taste, marinate it for up to 2 hours. Yes, you can prepare parts of this dish in advance. You can marinate the steak the night before. Cooked rice can also be made ahead of time. Store it in the fridge. Assemble the bowls just before serving. This way, your meal stays fresh and tasty! You learned how to make delicious rice bowls with flank steak and vibrant veggies. We covered every step, from mixing the marinade to cooking the steak just right. You also discovered tips for flavor, cooking methods, and how to store leftovers well. With a few swaps, you can tailor this dish to your taste. Remember, good food comes down to quality ingredients and love. Try this recipe and enjoy sharing it with friends and family!$

Korean BBQ Steak Rice Bowls

Delicious rice bowls topped with marinated flank steak, vegetables, and garnished with sesame seeds.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Korean

Servings 4

Calories 450 kcal

Ingredients

1 lb flank steak, thinly sliced
2 tablespoons soy sauce
2 tablespoons gochujang (Korean chili paste)
1 tablespoon sesame oil
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon grated ginger
2 cups cooked white rice
1 cup steamed broccoli florets
1 cup shredded carrots
2 green onions sliced
to taste sesame seeds for garnish

Instructions

In a large bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and grated ginger. Mix well to form a marinade.
Add the sliced flank steak to the marinade, ensuring all pieces are well coated. Cover and let marinate in the refrigerator for at least 30 minutes (up to 2 hours for better flavor).
Heat a large skillet or grill pan over medium-high heat. Add the marinated steak and cook for about 3-4 minutes on each side, or until cooked through and nicely browned. Remove from heat and let it rest for a few minutes before slicing into thin strips.
To assemble the rice bowls, start with a base of cooked white rice in each bowl.
Layer the sliced steak on top of the rice, followed by steamed broccoli and shredded carrots.
Garnish the bowls with sliced green onions and a sprinkle of sesame seeds.
Enjoy your Korean BBQ Steak Rice Bowls warm, and adjust toppings as per preference!

Notes

Marinate the steak for longer for better flavor.

Keyword easy dinner, Korean BBQ, rice bowl, steak