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Korean BBQ Steak Rice Bowls

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Delicious Korean BBQ Steak Rice Bowls featuring marinated steak over fluffy rice, topped with fresh veggies and optional fried eggs.

Ingredients

Scale
  • 1 1/2 pounds flank steak or sirloin steak, thinly sliced after cooking
  • 4 cups cooked white rice or jasmine rice
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon gochujang
  • 1 tablespoon rice vinegar
  • 1 tablespoon vegetable oil
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 3 green onions, sliced
  • 1 tablespoon sesame seeds
  • 1 cup kimchi, optional
  • 4 fried eggs, optional

Instructions

  1. Make the Marinade: In a mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, and rice vinegar until smooth.
  2. Marinate the Steak: Place your steak in a shallow dish or zip-top bag. Pour the marinade over and ensure the steak is well coated, then marinate for at least 20 minutes.
  3. Prep the Veggies: While the steak is marinating, prepare your rice and toppings. Slice the cucumber, shred the carrots, and chop the green onions.
  4. Cook the Steak: Heat vegetable oil in a skillet or grill pan over medium-high heat. Sear the steak for about 3 to 5 minutes on each side.
  5. Slice the Steak: Transfer the cooked steak to a cutting board. Let it rest for about 5 minutes before slicing thinly against the grain.
  6. Assemble Your Bowls: Divide the warm rice among serving bowls. Top with sliced steak, fresh carrots, cucumbers, green onions, and sprinkle with sesame seeds. Add kimchi and a fried egg if desired.

Notes

Don’t skip the marinating step for maximum flavor. Customize the toppings as you prefer!

Nutrition

Find it online: https://www.spiritsdrink.com/korean-bbq-steak-rice-bowls/