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–+ servings
Nicole Grace

Korean BBQ Steak Bowls that Elevate Dinner Tonight!

Delicious Korean BBQ Steak Bowls featuring marinated flank steak served over rice with fresh vegetables.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound flank steak thinly sliced against the grain
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang Korean chili paste
  • 2 cups cooked white rice
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers
  • 1 cup chopped green onions
  • 1 tablespoon sesame seeds
  • Salt and pepper to taste

Method
 

  1. In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang. Mix well to create the marinade.
  2. Add the sliced flank steak to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
  3. Heat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade, letting excess drip off. Season with salt and pepper.
  4. Cook the steak in the hot skillet for about 3-4 minutes on each side, or until cooked to your desired level of doneness. Remove from heat and let rest for a few minutes.
  5. To assemble the bowls, divide the cooked rice among four bowls. Top with the cooked steak, shredded carrots, sliced cucumbers, and chopped green onions.
  6. Sprinkle sesame seeds on top for garnish. Serve immediately and enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 6g

Notes

  • For a spicier kick, add more gochujang to the marinade or top with sliced jalapeños.
  • Swap out the flank steak for chicken or tofu for a different protein option.

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