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Korean BBQ Steak Bowls Recipe

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★★★★★

4.8 from 95 reviews

Delicious and easy Korean BBQ Steak Bowls featuring marinated flank steak, quick pickled cucumbers, spicy mayo, and fresh vegetables served over jasmine or short-grain rice. Perfect for a flavorful weeknight dinner or meal prep, this dish offers a combination of savory, spicy, and fresh elements with customizable options to suit your taste.

Ingredients

Scale

For the Steak Marinade:

  • 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

For the Rice:

  • 2 cups Cooked Rice (Jasmine or short-grain preferred)
  • 1 tablespoon Sesame Oil (optional, for flavor)

For the Quick Pickled Cucumbers:

  • 1 English Cucumber, thinly sliced
  • 1/4 cup Rice Vinegar
  • 2 tablespoons Sugar
  • 1/2 teaspoon Salt

For the Spicy Mayo:

  • 1/2 cup Mayonnaise
  • 1–2 tablespoons Gochujang (adjust to your spice preference)
  • 1 teaspoon Sesame Oil
  • 1/2 teaspoon Rice Vinegar

For the Bowl Assembly:

  • 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)

Instructions

  1. Prepare the Steak Marinade: 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. Place the thinly sliced flank steak in a large resealable bag or shallow dish and pour the marinade over, ensuring all pieces are well coated. Massage the marinade into the meat, then seal and refrigerate for at least 30 minutes and up to 4 hours.
  2. Cook the Steak: Remove the steak from the refrigerator 15-20 minutes before cooking to allow it to come to room temperature. Preheat a large skillet or grill pan over medium-high heat and add a tablespoon of oil. Place the marinated steak in a single layer without overcrowding. Cook 2-3 minutes per side for medium-rare or to desired doneness, using a meat thermometer to check for 130-135°F. Remove steak and let rest for 5 minutes before thinly slicing against the grain to ensure tenderness.
  3. Prepare Quick Pickled Cucumbers: Combine thinly sliced cucumber, rice vinegar, sugar, and salt in a medium bowl. Stir to dissolve sugar and salt, then let sit for at least 15 minutes or up to an hour for more flavor. Refrigerate if not using immediately.
  4. Make the Spicy Mayo: In a small bowl, mix mayonnaise, gochujang, sesame oil, and rice vinegar until smooth and well combined. Adjust gochujang amount for desired heat level. Set aside or refrigerate until ready to use.
  5. Assemble the Bowls: Evenly divide cooked rice among four bowls. Drizzle sesame oil over rice if desired. Top each bowl with baby spinach or mixed greens, then layer with sliced Korean BBQ steak. Add shredded carrots, bean sprouts, quick pickled cucumbers, and optional kimchi. Drizzle spicy mayo over the top, then garnish with sliced green onions and toasted sesame seeds. Add sriracha if extra heat is desired. Serve immediately.

Notes

  • Rice Options: Use jasmine, short-grain, brown rice, quinoa, or cauliflower rice as preferred.
  • Vegetable Substitutions: Swap vegetables with bell peppers, mushrooms, zucchini, roasted sweet potatoes, or add edamame for extra protein.
  • Protein Alternatives: Substitute flank steak with chicken, pork, or tofu. Adjust marinating and cooking times accordingly.
  • Spice Level: Adjust gochujang quantity for milder or spicier flavor. Use gochugaru for a milder chili taste.
  • Make-Ahead: Marinade, pickled cucumbers, and spicy mayo can be prepared in advance and refrigerated.
  • Serving Suggestions: Great for weeknight dinners or meal prepping. Keep spicy mayo separate until serving.
  • Adding an Egg: Top bowls with a fried egg for extra richness and protein.
  • Kimchi Variations: Use different types of kimchi like napa cabbage, radish, or cucumber kimchi.
  • Toasting Sesame Seeds: Toast in a dry skillet over medium heat until golden and fragrant before garnishing.
  • Grilling Option: Grill steak over medium-high heat instead of pan-frying for a smoky flavor.

Keywords: Korean BBQ Steak Bowls, Korean steak recipe, flank steak marinade, spicy mayo, quick pickled cucumbers, easy dinner, Asian bowl, weeknight meal, Korean cuisine

Find it online: https://liamjayne.com/korean-bbq-steak-bowls-recipe/