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
Scale
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.
