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–+ servings

Korean BBQ Steak Rice Bowls

A delightful dish that combines tender, marinated steak with fluffy rice and fresh vegetables, offering a perfect blend of flavors and textures.
Print Recipe
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours
Servings: 4 servings
Course: main
Cuisine: Korean
Calories: 500
Ingredients Equipment Method Nutrition

Ingredients
  

For the Steak
  • 1 pound flank steak or sirloin
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon black pepper
For the Rice
  • 2 cups jasmine or short-grain rice
  • 4 cups water or broth
For the Vegetables
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers
  • 1 cup bean sprouts
  • 1 cup chopped green onions
  • 1 cup kimchi (optional)
For Toppings
  • sesame seeds
  • chili flakes or sauce (for spice)
  • fresh cilantro or parsley (for garnish)

Equipment

  • grill or skillet
  • medium pot
  • meat thermometer

Method
 

  1. Marinate the steak by combining soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Place the steak in a resealable bag with the marinade and refrigerate for at least 30 minutes, preferably 2 to 4 hours.
  2. Cook the steak on a preheated grill or skillet for 4 to 5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing.
  3. Prepare the rice by rinsing it under cold water, then combine with water or broth in a pot. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes. Let it sit covered for 10 minutes before fluffing.
  4. Assemble the bowls by placing rice at the bottom, topping with sliced steak, and adding fresh vegetables.
  5. Add toppings like sesame seeds, chili flakes, and fresh herbs before serving.

Nutrition

Calories: 500kcalProtein: 30gSodium: 800mg

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