A delicious and easy-to-make Korean BBQ Steak Rice Bowl that the whole family will love!
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling or Pan-frying
Cuisine:Korean
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak, thinly sliced against the grain
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon vegetable oil
4 cups cooked jasmine rice
1 cup shredded carrots
1 cup sliced cucumbers
1/2 cup chopped green onions
1 tablespoon sesame seeds
1/4 cup kimchi (optional)
Instructions
In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, and ginger. Add the sliced flank steak and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
Heat vegetable oil in a large skillet or grill pan over medium-high heat. Remove the steak from the marinade, allowing excess to drip off, and cook for about 3-4 minutes on each side until browned and cooked to your desired doneness.
While the steak is cooking, prepare the rice bowls. Divide the cooked jasmine rice among four bowls.
Once the steak is cooked, let it rest for a few minutes before slicing it into bite-sized pieces.
Top each bowl of rice with the sliced steak, shredded carrots, sliced cucumbers, and chopped green onions. Sprinkle with sesame seeds and add kimchi if desired.
Serve immediately and enjoy your delicious Korean BBQ steak rice bowls!
Notes
For a spicier kick, add a teaspoon of gochujang (Korean chili paste) to the marinade.
Substitute the flank steak with chicken breast or tofu for a different protein option.