Korean BBQ Steak Bowls

$- 1 lb flank steak - 1/4 cup soy sauce - 2 tablespoons sesame oil - 2 tablespoons honey - 3 cloves garlic, minced - 1 inch piece ginger, grated - 2 green onions, chopped - 2 cups cooked jasmine rice - 1 cup cooked edamame (shelled) - 1 cup shredded carrots - 1 cucumber, thinly sliced - 1 avocado, sliced - Sriracha or gochujang (optional, for heat) When I make Korean BBQ steak bowls, I focus on fresh and vibrant ingredients. Each item plays a key role in the dish. The flank steak is rich and juicy, perfect for grilling. The soy sauce adds saltiness, while sesame oil gives a nutty flavor. Honey adds a touch of sweetness, balancing the taste. Garlic and ginger bring warmth and depth to the marinade. Green onions add freshness and a mild bite, which brightens each bite. Jasmine rice serves as a fluffy base that soaks up all the tasty juices. Edamame adds protein and a nice pop of color. Shredded carrots and cucumber bring crunch and freshness. Lastly, avocado adds creaminess, making the bowl rich and satisfying. I often sprinkle sesame seeds on top for extra crunch. If you love heat, drizzle on some sriracha or gochujang. This mix of flavors makes Korean BBQ steak bowls a fun and exciting meal. For a full recipe, check out the details above! To start, mix together the soy sauce, sesame oil, honey, minced garlic, grated ginger, and chopped green onions in a bowl. This combination gives the steak a rich flavor. You want to coat the steak well, so it soaks up all the good stuff. The marinating time is key. Letting the steak sit in the marinade for at least 30 minutes helps the flavors sink in. For even better taste, try to marinate for up to 4 hours. This longer time really makes a difference. Next, preheat your grill or grill pan to medium-high heat. This step ensures that the steak cooks evenly. Remove the steak from the marinade and let any extra marinade drip off. Discard the marinade to keep things safe. Now, grill the steak for about 5-7 minutes on each side. Check for doneness by using a meat thermometer. You want it to reach 135°F for medium-rare. Once done, let it rest for 5 minutes before slicing. This resting time keeps the juices locked in. Now, it’s time to put everything together. Start with a base layer of cooked jasmine rice in each bowl. This soft rice will soak up all the great flavors. Then, layer the sliced steak on top. Add in cooked edamame, shredded carrots, thinly sliced cucumber, and avocado. Finish it off by sprinkling sesame seeds over each bowl. If you like a little heat, drizzle some Sriracha or gochujang on top. Your Korean BBQ steak bowls are now ready to enjoy! For the full recipe, check out the details above. For your marinade, you might want to swap soy sauce with tamari or coconut aminos. These options are great for those who need gluten-free choices. If you don’t have honey, try using maple syrup or brown sugar. They will add a nice sweetness, too. To make the flavors pop, add spices like black pepper, chili flakes, or sesame seeds. Garlic powder or onion powder also boosts the taste. Mix these spices into your marinade for a tasty kick. When grilling, I recommend using a gas or charcoal grill. Both types bring out great flavor. Make sure your grill is hot before adding the steak. This helps create those perfect grill marks that everyone loves. Control the heat by adjusting the grill to medium-high. This way, you get a nice sear without burning the meat. If the flames flare up, move the steak to a cooler part of the grill for even cooking. Serving your Korean BBQ steak bowls is where you can get creative! Use colorful bowls to make your meal eye-catching. Start with a layer of jasmine rice, then add the sliced steak and veggies on top. For garnish, sprinkle sesame seeds and chopped green onions over the bowls. You can also add a slice of avocado and a few edamame for bright color. This not only makes the bowls look great but also adds fresh taste. Check out the Full Recipe for more details on assembling your meal! {{image_2}} You can switch up your protein in Korean BBQ steak bowls. If you want something other than flank steak, try chicken, tofu, or pork. Each option brings its unique taste. Just remember, the cooking time might change. For chicken, marinate for about 30 minutes and grill until cooked through. For tofu, press it to remove water. Then, marinate and grill for a nice char. For pork, a shoulder or tenderloin works well. Adjust the marination time to suit these proteins. If you prefer plant-based meals, you have great choices. Substituting meat with ingredients like tempeh or chickpeas can be delicious. Tempeh has a nutty flavor and absorbs marinades well. Just slice it, marinate, and grill it like steak. Chickpeas add protein and a nice texture. You can roast them with spices for extra crunch. These swaps keep the meal tasty and satisfying. Feel free to get creative with sauces. If you want a twist, try teriyaki or peanut sauce. These sauces can change the entire flavor. Just drizzle them over the steak or veggies for a new taste. Also, don’t forget to add seasonal vegetables. Fresh bell peppers, zucchini, or asparagus can brighten your bowl. Mix and match to find your favorite combinations. To keep your Korean BBQ Steak Bowls fresh, store leftovers in an airtight container. Place them in the refrigerator. They will stay good for up to three days. Make sure the rice and steak cool down before sealing the container. This helps avoid sogginess and keeps flavors intact. You can freeze assembled bowls for up to three months. To do this, layer the ingredients in freezer-safe containers. Leave out fresh toppings like avocado and cucumber. They do not freeze well. When ready to eat, let the bowls thaw overnight in the fridge. For reheating, you have two main options: the microwave or the stovetop. If you use the microwave, heat in short bursts. Stir between each burst to avoid hot spots. For stovetop reheating, place the bowl over low heat. Add a splash of water to keep it moist. Heat until everything is warm without losing texture. Enjoy your meal just like the first time! You can add heat in a few ways. First, use more Sriracha or gochujang in your bowls. Both sauces bring flavor and spice. Second, add chopped fresh chili peppers or red pepper flakes to the marinade. This method will add heat to the steak. Lastly, try using spicy sesame oil if you want an extra kick. Yes, you can easily prep this dish ahead. Marinate the steak the night before and store it in the fridge. This lets the flavors soak in well. You can also cook the rice and veggies ahead of time. Just keep them in separate containers in the fridge. Assemble the bowls when you are ready to eat. This makes it quick for busy days. You can find these ingredients at Asian grocery stores near you. Look for stores that specialize in Korean food. They usually stock soy sauce, sesame oil, and gochujang. If you can't find a local store, check online retailers like Amazon or specialty food sites. They often have a good selection of Korean BBQ products. If you want a change from jasmine rice, try using brown rice for more fiber. Quinoa is a great option too, as it adds protein. For a fun twist, use rice noodles or even cauliflower rice for a low-carb choice. Each option brings its own unique flavor and texture to your bowl. In this blog post, we explored the tasty world of Korean BBQ steak bowls. We covered the key ingredients, from flank steak to fresh veggies. I shared step-by-step instructions for marinating and grilling. You learned tips to enhance flavor and presentation. We also discussed variations with different proteins and storage tips. These bowls are not just delicious; they’re also fun and easy to make. Enjoy experimenting with your ingredients and enjoy every bite!$

Create a delicious Korean BBQ Steak Bowl at home with this easy recipe! Featuring tender flank steak marinated in a savory soy sauce blend, this dish is packed with flavors and colors. Serve over fluffy jasmine rice and topped with julienned veggies like carrots and cucumbers, plus creamy avocado. Perfect for meal prep or a cozy dinner. Click through to explore the full recipe and elevate your dining experience today!

Print Recipe Pin Recipe

Ingredients

1 lb flank steak

1/4 cup soy sauce

2 tablespoons sesame oil

2 tablespoons honey

3 cloves garlic, minced

1 inch piece ginger, grated

2 green onions, chopped

2 cups cooked jasmine rice

1 cup cooked edamame (shelled)

1 cup shredded carrots

1 cucumber, thinly sliced

1 tablespoon sesame seeds

1 avocado, sliced

Sriracha or gochujang (optional, for heat)

Instructions

In a bowl, whisk together soy sauce, sesame oil, honey, minced garlic, grated ginger, and chopped green onions to create the marinade.

Place the flank steak in a resealable bag or shallow dish, pour the marinade over, ensuring the steak is well coated. Seal or cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a deeper flavor.

Preheat your grill or stovetop grill pan over medium-high heat.

Remove the steak from the marinade, letting any excess drip off (discard the marinade). Grill the steak for about 5-7 minutes on each side or until desired doneness. The internal temperature should reach 135°F for medium-rare.

Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.

In bowls, arrange a base of cooked jasmine rice. Top with sliced steak, edamame, shredded carrots, cucumber, and avocado.

Sprinkle sesame seeds over each bowl and drizzle with Sriracha or gochujang if desired for an extra kick.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

- Presentation Tips: Serve in individual bowls, garnished with additional green onions and sesame seeds. You can also place a few extra edamame and slice of avocado on top for a colorful presentation.