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Korean BBQ Steak Bowls

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A delightful fusion of marinated flank steak, served over fluffy rice with fresh veggies.

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 Marinade: In a bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, rice vinegar, and honey until well combined.
  2. Marinate the Steak: Place the flank steak in a shallow dish and pour the marinade over it, ensuring that each side is coated. Cover and refrigerate for at least 30 minutes.
  3. Heat the Pan: Heat the vegetable oil in a large skillet or grill pan over medium-high heat until a drop of water sizzles upon contact.
  4. Sear the Steak: Remove the steak from the marinade, reserving the marinade. Sear for 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes afterward.
  5. Simmer the Marinade: Pour the reserved marinade into the hot pan and let it simmer for 2-3 minutes to thicken and intensify the flavors.
  6. Slice the Steak: After resting, slice the steak thinly against the grain and toss with the reduced marinade.
  7. Assemble the Bowls: Divide the rice among four bowls, topping each with sliced steak, shredded carrots, sliced cucumber, and chopped green onions. Sprinkle with sesame seeds.

Notes

Marinate the steak longer for even richer flavor. Store leftovers in an airtight container for up to 3 days.

Nutrition

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

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