Introduction

Korean BBQ Steak Bowls are a delightful fusion of savory marinated flank steak, fresh vegetables, and vibrant flavors. Served over fragrant rice with spicy mayo and quick pickled cucumbers, this dish offers a perfect balance of heat, sweetness, and tang. It’s a versatile and satisfying meal that’s both easy to prepare and impressive to serve.

A white bowl on a white marbled surface contains a visually appealing dish with four distinct sections. The top left section has light brown cooked rice with slightly separated grains. On top of the rice in the center is a dark brown, glossy beef mixture with small bright green chopped scallions scattered over it. To the left side of the bowl is a neat pile of thin, bright orange carrot strips with a slightly shiny texture. At the bottom right is a portion of pale green cucumber julienne with a fresh, crisp look. The top right corner features a small serving of light orange pickled kimchi with a soft texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs Flank Steak, thinly sliced against the grain
1/4 cup Soy Sauce (low sodium preferred)
2 tablespoons Brown Sugar, packed
2 tablespoons Sesame Oil
2 tablespoons Gochujang (Korean Chili Paste)
1 tablespoon Rice Vinegar
2 cloves Garlic, minced
1 teaspoon Ginger, grated
1/2 teaspoon Black Pepper
2 cups Cooked Rice (Jasmine or short-grain preferred)
1 tablespoon Sesame Oil (optional, for flavor)
1 English Cucumber, thinly sliced
1/4 cup Rice Vinegar
2 tablespoons Sugar
1/2 teaspoon Salt
1/2 cup Mayonnaise
1-2 tablespoons Gochujang (adjust to your spice preference)
1 teaspoon Sesame Oil
1/2 teaspoon Rice Vinegar
2 cups Baby Spinach or Mixed Greens
1 cup Shredded Carrots
1 cup Bean Sprouts
1/2 cup Kimchi (optional)
2 Green Onions, thinly sliced
Sesame Seeds, for garnish
Sriracha (optional, for extra heat)
Vegetable or Canola Oil for cooking

Instructions

Step 1: In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, minced garlic, grated ginger, and black pepper to create the marinade.
Step 2: Place the thinly sliced flank steak in a large resealable bag or shallow dish. Pour the marinade over the steak, coat thoroughly, seal or cover, and refrigerate for at least 30 minutes, up to 4 hours.
Step 3: For the quick pickled cucumbers, combine cucumber slices, rice vinegar, sugar, and salt in a bowl. Stir until sugar and salt dissolve and let sit for at least 15 minutes.
Step 4: To make the spicy mayo, mix mayonnaise, gochujang, sesame oil, and rice vinegar in a small bowl until smooth. Adjust gochujang to taste and set aside.
Step 5: Remove steak from refrigerator 15-20 minutes before cooking to come to room temperature. Heat a large skillet or grill pan over medium-high heat with a tablespoon of oil.
Step 6: Cook steak in a single layer for 2-3 minutes per side for medium-rare, avoiding overcrowding the pan. Let the cooked steak rest for 5 minutes before thinly slicing against the grain.
Step 7: If desired, stir sesame oil into cooked rice for added flavor. Divide rice among four bowls, then top each with baby spinach or mixed greens.
Step 8: Arrange sliced steak over the greens, then add shredded carrots, bean sprouts, and pickled cucumbers. Include kimchi if using.
Step 9: Drizzle spicy mayo over the bowls, garnish with green onions and sesame seeds, and add sriracha for extra heat if desired.
Step 10: Serve immediately and enjoy your flavorful Korean BBQ Steak Bowls!

Tips & Variations

Substitute jasmine or short-grain rice with brown rice, quinoa, or cauliflower rice for a different texture or lower-carb option.
Swap and add vegetables like bell peppers, mushrooms, zucchini, roasted sweet potatoes, or edamame for more variety and nutrition.
Try different proteins such as chicken, pork, or tofu, adjusting cooking times accordingly. Press tofu before marinating and cook until crispy.
Adjust the spice level by modifying the amount of gochujang or using gochugaru (Korean chili flakes) for milder heat.
Prepare the marinade, pickled cucumbers, and spicy mayo ahead of time to save time on busy days.
Add a fried egg on top for added richness and protein.
Toast sesame seeds in a dry skillet over medium heat until fragrant to enhance their flavor.
If grilling, cook the steak on a preheated grill for 2-3 minutes per side for medium-rare.

Storage

Store leftover components like steak, pickled cucumbers, and spicy mayo separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet or microwave before serving. Rice also reheats well in the microwave with a splash of water to keep it moist. Assemble bowls fresh for best texture and flavor.

How to Serve

A white bowl is filled with four distinct sections of food on a white marbled surface. The base layer consists of light brown rice covering the majority of the bowl. On top of the rice sits a pile of dark brown cooked meat pieces garnished with small green onion slices. To one side, there are bright orange thin carrot sticks arranged neatly. Next to the carrots, fresh green cucumber strips are placed in a small bundle. On the opposite side near the meat, there is a small portion of light orange shredded pickled vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can substitute flank steak with skirt steak or sirloin. Just be sure to slice thinly against the grain for tenderness and adjust cooking times as needed.

How spicy is the gochujang in this recipe?

Gochujang has a moderate heat level with a sweet and savory flavor. You can adjust the amount used in the marinade and spicy mayo to suit your spice tolerance.