If you’re craving a meal that bursts with bold flavors and textures, look no further than this Korean BBQ Steak Bowls Recipe. Combining tender, marinated flank steak with vibrant fresh veggies and a perfect bed of rice, it’s a dazzling mix of savory, spicy, and refreshing elements all in one bowl. This recipe turns weeknight dinners into a celebration and will have everyone at the table asking for seconds!
Ingredients You’ll Need
The magic of this Korean BBQ Steak Bowls Recipe lies in simple yet essential ingredients that each have a starring role. From the rich umami of soy sauce to the bright punch of fresh ginger, every element adds depth, texture, or color that makes the dish truly shine.
- 1 lb flank steak: A lean cut perfect for quick marinating and cooking, giving you juicy, tender slices every time.
- 1/4 cup soy sauce: Delivers that unmistakable salty, savory depth that’s essential to Korean BBQ flavors.
- 2 tablespoons sesame oil: Adds a toasty, nutty aroma that elevates the marinade beautifully.
- 2 tablespoons brown sugar: Balances the salty and tangy notes with a subtle sweetness.
- 3 cloves garlic, minced: Brings a punch of warmth and sharpness that wakes up the palate.
- 1 tablespoon fresh ginger, grated: Introduces a fresh zing that brightens the marinade.
- 1 tablespoon rice vinegar: Adds a gentle acidity to balance flavors perfectly.
- 1 teaspoon red pepper flakes (optional): Gives you a hint of heat if you like a bit of spice.
- 2 cups cooked rice (white or brown): A neutral, comforting base that soaks up all those incredible flavors.
- 1 cup kimchi: The quintessential Korean fermented side, adding crunch and tang.
- 1 cup cucumber, thinly sliced: Offers cool crispness to contrast the warm steak.
- 1 cup carrots, julienned: Adds vibrant color and a subtle crunch.
- 1 avocado, sliced: Creamy goodness that enriches every bite.
- 2 green onions, chopped: Fresh, mild onion flavor to sprinkle on top.
- Sesame seeds for garnish: Little bursts of nuttiness and texture.
- Fresh cilantro for garnish (optional): Bright herbal notes that take it up a notch.
How to Make Korean BBQ Steak Bowls Recipe
Step 1: Prepare the Marinade
Begin by whisking together soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and red pepper flakes in a mixing bowl. This marinade is your flavor powerhouse, blending salty, sweet, tangy, and spicy notes that infuse the steak with irresistible taste.
Step 2: Marinate the Flank Steak
Place the flank steak in the marinade and let it soak for at least 30 minutes. This step is crucial because it tenderizes the meat and allows those bold flavors to penetrate deeply, making each bite juicy and flavorful.
Step 3: Cook the Rice
While the steak marinates, cook your rice according to package instructions. Whether you prefer white or brown rice, it acts as the perfect canvas for the vivid toppings that follow.
Step 4: Cook the Steak
Heat a skillet or grill pan over medium-high heat. Cook the marinated steak for 4 to 5 minutes on each side for a perfect medium-rare, giving you a tender yet slightly crisp exterior that’s bursting with those complex marinade flavors.
Step 5: Rest and Slice the Steak
After cooking, let the steak rest for a few minutes. This helps the juices redistribute so the meat stays moist. Slice it thinly against the grain to maximize tenderness and create beautiful, bite-sized pieces perfect for bowls.
Step 6: Assemble the Korean BBQ Steak Bowls Recipe
Start by layering the cooked rice at the bottom of your bowl. Arrange sliced steak on top, then add generous portions of kimchi, cucumber slices, julienned carrots, and creamy avocado slices. Finish with chopped green onions for freshness.
Step 7: Garnish and Serve
Sprinkle sesame seeds generously for that little extra crunch and nutty flavor. If you’re a cilantro fan, add some fresh leaves on top to brighten every bite. Now your Korean BBQ Steak Bowls Recipe is ready to impress!
How to Serve Korean BBQ Steak Bowls Recipe
Garnishes
Adding sesame seeds and green onions is the classic way to top off this dish, but feel free to sprinkle extra crushed red pepper flakes if you like an added kick. Fresh cilantro can transform the dish with its verdant aroma and flavor, making each spoonful even more vibrant and fresh.
Side Dishes
Kimchi is already part of the bowl, but you can serve extra on the side for the kimchi lovers. Pickled radishes or a simple seaweed salad complement the savory steak flavorful notes beautifully. A light miso soup also pairs wonderfully to round out this Korean-inspired feast.
Creative Ways to Present
Serve these bowls in beautiful wide, shallow bowls that show off the colorful layers. For a fun twist, serve the steak separately so guests can build their own bowls. You could also set it up as a Korean-inspired buffet with various toppings and sides for a hands-on gathering.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the steak slices and rice in airtight containers in the refrigerator for up to 3 days. Store kimchi and fresh veggies separately to maintain their texture and freshness when you’re ready to enjoy the bowl again.
Freezing
While the cooked steak and rice freeze well, avoid freezing the fresh vegetables and avocado as they can become mushy upon thawing. Freeze steak and rice in portioned meal containers, and defrost overnight in the fridge for best results.
Reheating
Reheat the steak and rice gently in a skillet or microwave until warmed through. To keep the steak juicy, cover it with a damp paper towel while reheating. Then, add fresh toppings and kimchi for that bright, cool contrast you love.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak works beautifully here, skirt steak or sirloin also make great alternatives. Just be sure to slice against the grain for maximum tenderness.
Is it possible to make this recipe vegetarian or vegan?
Yes! You can swap out the steak for marinated tofu or tempeh and keep all the fresh veggies and kimchi for a delicious plant-based version of the Korean BBQ Steak Bowls Recipe.
How spicy is this dish?
The heat level depends on your preference. The recipe includes optional red pepper flakes, which add a gentle kick. Feel free to adjust up or down depending on your taste.
Can I use pre-cooked or leftover steak?
You sure can! If you have leftover cooked steak, just slice it thin and reheat gently before assembling the bowls. It’s a great way to minimize cooking time while still enjoying all the flavors.
What type of rice works best for this recipe?
Both white and brown rice work wonderfully here. Brown rice adds more nuttiness and fiber, while white rice offers a softer, lighter base—choose your favorite or even try cauliflower rice for a low-carb twist.
Final Thoughts
There’s something truly satisfying about digging into a bowl packed with bold Korean flavors, fresh veggies, and tender steak. This Korean BBQ Steak Bowls Recipe is one of those dishes that’s as fun to make as it is to eat, perfect for family dinners or impressing friends with minimal effort. I can’t wait for you to try it and fall in love with every flavorful bite!
Print
Korean BBQ Steak Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Description
These Korean BBQ Steak Bowls combine tender marinated flank steak with fresh vegetables and flavorful toppings, served over rice for a balanced and delicious meal. Featuring a savory soy-based marinade with ginger and garlic, this quick recipe delivers vibrant Korean flavors in under an hour.
Ingredients
For the 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)
For the Bowls and Garnishes
- 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
- Prepare the Marinade: In a mixing bowl, whisk together the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, and red pepper flakes to create a flavorful marinade.
- Marinate the Steak: Place the flank steak in the marinade, ensuring it is fully coated, and let it marinate for at least 30 minutes to absorb the flavors.
- Cook the Rice: Prepare the rice according to package instructions so it is ready to form the base of the bowls.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook the marinated steak for 4-5 minutes on each side, aiming for medium-rare doneness. The steak should develop a caramelized crust.
- Rest and Slice the Steak: Remove the steak from heat and allow it to rest for a few minutes. Then slice it thinly against the grain for maximum tenderness.
- Assemble the Bowls: In each serving bowl, place a base of cooked rice. Top with sliced steak, kimchi, sliced cucumber, julienned carrots, avocado slices, and chopped green onions.
- Garnish and Serve: Sprinkle sesame seeds over the assembled bowls and add fresh cilantro if desired. Serve immediately for a fresh, flavorful meal.
Notes
- For extra heat, increase the amount of red pepper flakes or add a drizzle of gochujang sauce.
- Use brown rice for a nuttier flavor and added fiber.
- You can substitute flank steak with skirt steak or ribeye for a different texture.
- Allowing the steak to rest after cooking ensures the juices redistribute, keeping the meat tender and juicy.
- Kimchi can be omitted or replaced with pickled vegetables if preferred.
