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- 1 lb flank steak, thinly sliced - ½ cup soy sauce - 2 tablespoons sugar - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 2 tablespoons sesame oil - 1 teaspoon black pepper - 2 cups cooked jasmine rice - 1 cup broccoli florets, steamed - 1 carrot, thinly sliced - ½ cucumber, thinly sliced - 2 green onions, chopped To make Korean BBQ steak rice bowls, you need some key items. Flank steak is the star. It is flavorful and cooks quickly. Soy sauce and sugar create a tasty marinade for the steak. Garlic and ginger add depth to the flavor. You also need jasmine rice for a soft base, along with fresh vegetables for crunch and color. Broccoli, carrots, and cucumber work well together. - Sesame seeds - Sriracha sauce Garnishes are optional but add a special touch. Sesame seeds give a nice crunch and nutty flavor. If you like heat, drizzle some Sriracha sauce on top. It makes the dish even better. - Grill pan or skillet - Mixing bowl You will need a grill pan or skillet to cook the steak. A mixing bowl is essential for making the marinade. These tools help you create delicious rice bowls with ease. {{ingredient_image_1}} To make a great marinade, start by mixing the following in a bowl: - ½ cup soy sauce - 2 tablespoons sugar - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 2 tablespoons sesame oil - 1 teaspoon black pepper Whisk these until the sugar dissolves. Then, add 1 pound of thinly sliced flank steak. Make sure every piece gets coated well. Cover the bowl and put it in the fridge. Let the steak marinate for at least 30 minutes. If you have time, marinate it for up to 2 hours. This adds great flavor. Heat a grill pan or skillet over medium-high heat. Once it's hot, take the steak out of the marinade and toss the marinade away. Cook the steak slices in batches. Each side needs about 2-3 minutes. You want them nicely charred. Check for doneness by cutting a slice. It should be cooked to your liking, whether rare, medium, or well done. Now it’s time to build your rice bowls. Start by spooning 2 cups of cooked jasmine rice into each bowl. On top of the rice, add the grilled steak. Next, add some color and crunch with vegetables. Place steamed broccoli florets, sliced carrots, and cucumber on top. For the final touch, sprinkle chopped green onions and sesame seeds for flavor. If you enjoy heat, drizzle some Sriracha sauce on top. Your Korean BBQ steak rice bowls are now ready to serve. Enjoy every bite! To make the best marinade for your Korean BBQ steak, you can adjust the saltiness. If you find it too salty, add more sugar. This will balance the flavor. You can also enhance the taste by adding a splash of rice vinegar or a bit of sesame seeds. These ingredients add depth and a nice twist. To get that perfect char on your steak, heat your grill pan well before adding the meat. This high heat helps to sear the steak, giving it a tasty crust. If you don’t have a grill pan, you can broil the steak in your oven. Just place it on a baking sheet and cook it for a few minutes on each side. Pair your rice bowls with side dishes like kimchi or pickled vegetables. These sides add flavor and crunch. For drinks, try a light beer or a sweet tea. These options work well with the rich flavors in the bowl. Don't forget to garnish with fresh green onions and sesame seeds for a touch of flair. Pro Tips Marinate Longer for More Flavor: If you have the time, let the steak marinate for up to 2 hours to enhance the flavors and tenderness. High Heat for Perfect Sear: Ensure your grill pan or skillet is hot before adding the steak for a nice char and to lock in the juices. Customize Your Veggies: Feel free to add or substitute other vegetables like bell peppers or snap peas for a colorful and nutritious bowl. Serve Immediately: For the best taste and texture, serve the rice bowls right after assembling to enjoy the freshness of the ingredients. {{image_2}} You can switch out the flank steak for other proteins. Try chicken or tofu for a new twist. Both options soak up the marinade well and taste great. If you want more veggies, consider using bell peppers or snap peas. These options add color and crunch to your bowl. You can change the marinade for different flavors. Use teriyaki sauce for a sweet touch. Gochujang adds a nice kick if you want heat. Mix and match these sauces to find your favorite flavor. For a gluten-free option, swap soy sauce with tamari. This keeps the taste but removes gluten. If you want low-carb, replace the rice with cauliflower rice. It's a great way to enjoy the dish while cutting carbs. To keep your Korean BBQ steak rice bowls fresh, store them in the fridge. Place the cooled meal in an airtight container. This helps maintain flavor and texture. For best results, use the leftovers within three days. If you need to store them longer, freezing is a great option. Pack the rice and steak in separate containers. This keeps both items from getting soggy. They can last in the freezer for up to three months. When it's time to enjoy the leftovers, reheating them right is key. For the steak, use a skillet on low heat. This warms the meat evenly and keeps it tender. You can add a splash of water to create steam if needed. For the rice, the microwave is quick and easy. Place the rice in a bowl with a sprinkle of water. Cover it with a damp paper towel. Heat in short bursts, stirring in between, until hot. The shelf life of your Korean BBQ steak rice bowls depends on storage. In the fridge, they should be eaten within three days. If frozen, they can last for about three months. Just remember, the sooner you eat them, the better the taste! To make the steak tender, slice it thin against the grain. This helps break down the fibers and makes each bite easier to chew. Marinate the steak for at least 30 minutes. Use a mix of soy sauce, sugar, garlic, ginger, sesame oil, and black pepper. The marinade adds flavor and moisture. The longer you marinate, the better the taste. Yes, you can prep the rice bowls ahead of time. Cook the rice and store it in the fridge. You can also grill the steak and keep it in an airtight container. Just reheat the steak and rice when you’re ready to serve. Add fresh veggies right before eating to keep them crisp. This way, you save time and still enjoy a tasty meal. You can find Korean BBQ steak rice bowls at many Korean restaurants. Look for places that specialize in BBQ dishes. Check the menu for bowls that include grilled steak and veggies. Some restaurants offer customizable options, so you can pick your favorite toppings. This makes dining out fun and tasty! This blog post covered all the key points to create delicious Korean BBQ steak rice bowls. You learned about essential ingredients, mixing the perfect marinade, and cooking techniques. I shared tips to enhance flavor and offered ways to customize the dish. You can safely store leftovers and reheat them at your convenience. Try these steps and share your results. Enjoy a tasty meal!

Korean BBQ Steak Rice Bowls

Delicious rice bowls topped with marinated grilled flank steak and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Korean
Servings 4

Ingredients
  

  • 1 lb flank steak, thinly sliced
  • 0.5 cup soy sauce
  • 2 tablespoons sugar
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons sesame oil
  • 1 teaspoon black pepper
  • 2 cups cooked jasmine rice
  • 1 cup broccoli florets, steamed
  • 1 carrot thinly sliced
  • 0.5 cucumber thinly sliced
  • 2 green onions chopped
  • 1 tablespoon sesame seeds for garnish
  • 1 tablespoon Sriracha sauce (optional, for added heat)

Instructions
 

  • In a mixing bowl, combine the soy sauce, sugar, minced garlic, ginger, sesame oil, and black pepper to create the marinade for the steak. Whisk until the sugar is dissolved.
  • Add the sliced flank steak to the marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
  • Heat a grill pan or skillet over medium-high heat. Once hot, remove the steak from the marinade (discarding the marinade) and cook the slices in batches for about 2-3 minutes on each side until nicely charred and cooked to your desired level of doneness.
  • While the steak is cooking, prepare the bowls. Start by spooning a generous amount of cooked jasmine rice into each bowl.
  • Top the rice with a portion of the grilled steak, adding the steamed broccoli, sliced carrot, and cucumber on top for freshness and crunch.
  • Garnish the bowls with chopped green onions and a sprinkle of sesame seeds. For those who enjoy a bit of heat, drizzle some Sriracha sauce over the top.
  • Serve the Korean BBQ steak rice bowls immediately and enjoy!

Notes

Marinate the steak longer for more flavor.
Keyword grilled, healthy, Korean BBQ, rice bowls, steak