Korean BBQ Steak Bowls are a delightful fusion of flavors that transport your taste buds straight to the vibrant streets of Seoul. This dish combines tender marinated steak with a medley of fresh vegetables and aromatic rice, creating a satisfying meal that is both hearty and refreshing. The history of Korean BBQ dates back centuries, rooted in the tradition of grilling marinated meats over an open flame, which has evolved into the beloved culinary experience we enjoy today.
People love Korean BBQ Steak Bowls not only for their incredible taste but also for their texture and convenience. The savory, slightly sweet marinade perfectly complements the juicy steak, while the crisp vegetables add a refreshing crunch. Plus, these bowls are incredibly versatile, allowing you to customize them with your favorite toppings. Whether you’re hosting a dinner party or simply looking for a quick weeknight meal, Korean BBQ Steak Bowls are sure to impress and satisfy everyone at the table.
Ingredients:
- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 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
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds (for garnish)
- 1 tablespoon vegetable oil (for cooking)
Marinating the Steak
First things first, let’s get that steak marinated. This step is crucial as it infuses the meat with all those delicious flavors.
- In a medium bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes (if you like a bit of heat). Whisk everything together until the sugar is dissolved.
- Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate the steak for at least 30 minutes, but if you have time, marinate it for up to 4 hours for maximum flavor.
Preparing the Rice
While the steak is marinating, let’s prepare the rice. You can use any type of rice you prefer, but I usually go for jasmine or brown rice for a nutty flavor.
- If you’re using uncooked rice, rinse it under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy.
- Cook the rice according to the package instructions. Typically, this involves combining 1 cup of rice with 2 cups of water in a pot, bringing it to a boil, then reducing the heat to low, covering, and simmering for about 15-20 minutes until the water is absorbed.
- Once cooked, fluff the rice with a fork and set it aside. You can keep it warm by covering it with a lid or a clean kitchen towel.
Cooking the Steak
Now that the steak is marinated and the rice is ready, it’s time to cook the steak. This is where the magic happens!
- Heat a large skillet or grill pan over medium-high heat. Add the vegetable oil and let it heat up for a minute.
- Remove the steak from the marinade, allowing any excess marinade to drip off. Discard the marinade.
- Place the steak in the hot skillet or grill pan. Cook for about 4-5 minutes on one side without moving it, allowing a nice sear to form.
- Flip the steak and cook for another 4-5 minutes for medium-rare, or longer if you prefer it more well done. Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium.
- Once cooked to your liking, remove the steak from the pan and let it rest for about 5-10 minutes. This helps the juices redistribute throughout the meat, making it tender and juicy.
Slicing the Steak
After the steak has rested, it’s time to slice it up. This step is important for ensuring each bite is tender and flavorful.
- Using a sharp knife, slice the steak against the grain into thin strips. This helps break down the muscle fibers, making the steak easier to chew.
- Set the sliced steak aside while we prepare the rest of the bowl.
Assembling the Bowls
Now comes the fun part—assembling your Korean BBQ steak bowls! This is where you can get creative and add your favorite toppings.
- In a bowl, start with a generous scoop of
Conclusion:
In conclusion, these Korean BBQ Steak Bowls are an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of tender marinated steak, vibrant vegetables, and fluffy rice creates a delightful harmony of flavors and textures that will leave your taste buds dancing. Plus, the versatility of this recipe means you can easily customize it to suit your preferences—swap out the steak for chicken or tofu, add your favorite veggies, or even experiment with different sauces to make it your own. I highly encourage you to give this recipe a go! Not only is it simple to prepare, but it also brings a taste of Korean cuisine right to your kitchen. Once you’ve made your own Korean BBQ Steak Bowls, I’d love to hear about your experience. Did you try any unique variations? What did you think of the flavors? Share your thoughts and any creative twists you added in the comments below or on social media. Let’s inspire each other to enjoy this delicious dish together! So grab your ingredients and get cooking—your taste buds will thank you! Print
Korean BBQ Steak Bowls: A Delicious and Easy Recipe to Try Tonight
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Savor a flavorful Korean BBQ Steak Bowl with marinated flank steak, fresh veggies, and fluffy rice. This dish is a perfect blend of taste and satisfaction, ideal for any meal.
Ingredients
Scale- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 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
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds (for garnish)
- 1 tablespoon vegetable oil (for cooking)
Instructions
- In a medium bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes (if using). Whisk until the sugar is dissolved.
- Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- Rinse uncooked rice under cold water until the water runs clear to remove excess starch.
- Cook the rice according to package instructions (typically 1 cup of rice with 2 cups of water, bring to a boil, then simmer covered for 15-20 minutes).
- Fluff the rice with a fork and keep warm.
- Heat a large skillet or grill pan over medium-high heat. Add vegetable oil and let it heat for a minute.
- Remove the steak from the marinade, allowing excess marinade to drip off. Discard the marinade.
- Place the steak in the hot skillet or grill pan. Cook for about 4-5 minutes on one side without moving it.
- Flip the steak and cook for another 4-5 minutes for medium-rare, or longer for desired doneness (130°F for medium-rare, 140°F for medium).
- Remove the steak from the pan and let it rest for 5-10 minutes.
- Using a sharp knife, slice the steak against the grain into thin strips.
- In a bowl, start with a generous scoop of cooked rice.
- Top with sliced steak, kimchi, cucumber, carrots, and green onions.
- Garnish with sesame seeds and enjoy!
Notes
- For added flavor, consider marinating the steak overnight.
- Customize your bowl with additional toppings like avocado, radishes, or a fried egg.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
