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- Flank steak: This cut is perfect for marinating. It is tender and full of flavor. Thinly slice it against the grain for the best texture. - Marinade components: For the marinade, you need: - 1/4 cup low sodium soy sauce - 2 tablespoons sesame oil - 1 tablespoon brown sugar - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon red pepper flakes (optional) This mix gives the steak its signature Korean BBQ taste. The soy sauce adds saltiness, while sesame oil brings a nutty flavor. Brown sugar balances the saltiness and adds depth. Garlic and ginger add warmth and freshness. Red pepper flakes add heat if you like a bit of spice. - Rice and vegetable toppings: For your bowls, gather: - 2 cups cooked jasmine rice, warm - 1 cup kimchi, preferably homemade or your favorite brand - 1 cup fresh shredded carrots - 1 cucumber, thinly sliced into rounds - 2 green onions, sliced diagonally for garnish - 1 tablespoon sesame seeds, toasted for garnish - Fresh cilantro sprigs, to enhance aroma and flavor The warm jasmine rice serves as a cozy base. Kimchi adds zing and crunch. Shredded carrots and cucumber give freshness and color. The green onions and cilantro are perfect for garnish, adding a burst of flavor and a pop of green. Every ingredient plays a vital role in making your Korean BBQ steak bowls flavorful and satisfying. {{ingredient_image_2}} To start, I mix the marinade. In a medium bowl, I combine these ingredients: - 1/4 cup low sodium soy sauce - 2 tablespoons sesame oil - 1 tablespoon brown sugar - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon red pepper flakes (optional) I whisk until the sugar dissolves. Next, I add the thinly sliced flank steak to the bowl. It is key to coat each piece well. I cover the bowl and let it sit for at least 30 minutes. For a stronger flavor, I refrigerate it for up to 2 hours. Now, it's time to cook the steak. I preheat a skillet or grill pan over medium-high heat. Once it's hot, I take the steak out of the marinade. I let any extra liquid drip off. I place the steak slices in a single layer in the pan. I cook them for 3 to 4 minutes on each side. I want the steak nicely caramelized. Checking for doneness is important. After cooking, I transfer the steak to a plate and let it rest for about 5 minutes. This helps keep the juices inside. Next, I assemble the rice bowls. I start by adding warm jasmine rice to each bowl as the base. The rice creates a cozy nest for my toppings. After that, I layer the cooked steak slices on top of the rice. Then, I artfully arrange kimchi, shredded carrots, and cucumber slices around the steak. This adds color and makes the dish more appealing. Finally, I garnish with sliced green onions, toasted sesame seeds, and fresh cilantro. These garnishes add a fresh touch and enhance the flavors. To cook steak perfectly, you need to know the doneness levels. Here are the key levels: - Rare: 120°F (cool red center) - Medium Rare: 130°F (warm red center) - Medium: 140°F (pink center) - Medium Well: 150°F (slight pink) - Well Done: 160°F (no pink) To check doneness, use a meat thermometer. Insert it into the thickest part of the steak. After cooking, always let the steak rest for about 5 minutes. This step allows the juices to settle. A rested steak is juicier and more flavorful. Presentation matters! Use colorful bowls to make your dish pop. Bright dishes enhance the fresh ingredients. You can safely use leftover marinade to boost flavor. Just ensure it never touched raw meat. Drizzle it over the top right before serving for extra taste. Want to take your Korean BBQ Steak Bowls to the next level? Consider adding these spices: - Sesame seeds: They add crunch and nutty flavor. - Chili flakes: For an extra kick. - Fresh herbs: Cilantro and green onions brighten the dish. Pair your bowls with side dishes like: - Steamed broccoli: A healthy choice. - Miso soup: Great for a warm touch. - Pickled vegetables: They add crunch and tang. These tips will make your Korean BBQ Steak Bowls even more enjoyable! Pro Tips Marinate for Maximum Flavor: Allow the steak to marinate for at least 2 hours in the refrigerator to fully absorb the marinade's flavors. This will enhance the depth and richness of your dish. Rest the Steak: After cooking, let the steak rest for 5 minutes before slicing. This helps retain the juices, resulting in a more tender and flavorful bite. Customize Your Bowls: Feel free to add other vegetables like bell peppers or radishes, or even switch the rice to quinoa for a different texture and taste. Use Fresh Ingredients: Always opt for fresh, high-quality ingredients for the best flavor, especially with garnishes like cilantro and green onions, which elevate the dish significantly. {{image_4}} You can easily change the spice level in your Korean BBQ steak bowls. If you want more heat, add extra red pepper flakes to the marinade. For a milder dish, cut back on the flakes or leave them out completely. You can also use sriracha or gochujang, a Korean chili paste, for a unique twist. Both options add flavor without overpowering the dish. Feel free to swap out the flank steak for other meats. Skirt steak, ribeye, or even chicken work well. If you prefer plant-based options, try marinated tofu or tempeh for a tasty alternative. In terms of veggies, switch out the carrots and cucumbers for seasonal favorites. Bell peppers, snap peas, or radishes can add crunch and color. Pair your Korean BBQ steak bowls with refreshing drinks. A light lager or sparkling water with lime can balance the flavors. These bowls are perfect for lunch or dinner. Set them up as a build-your-own bar. Let guests customize their bowls with toppings and sauces. This adds a fun, interactive element to your meal. To keep your Korean BBQ steak bowls fresh, use proper storage techniques. First, let the leftovers cool down to room temperature. Then, place them in airtight containers. This keeps moisture in and prevents odors from mixing. - Refrigerator Storage: You can store your steak bowls in the fridge for about 3 to 4 days. Make sure to separate the rice from the steak and veggies for best results. This helps keep each component fresh. - Freezer Storage: If you want to keep them longer, freeze the steak and veggies. They can last for up to 3 months in the freezer. Just remember to label your containers with the date. When it's time to enjoy your leftovers, reheating them properly is key. - Best Methods for Reheating Steak: The stovetop works best. Heat a skillet over medium heat. Add a splash of water or broth to keep the steak juicy. Heat for a few minutes until warm, but don’t overcook. - Maintaining Flavor and Texture: For rice and veggies, use a microwave. Place them in a bowl with a lid. Heat in short bursts, stirring in between. This way, everything stays moist and tasty. Enjoy your meal just like it was fresh! You can mix the marinade early and store it. Combine the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and red pepper flakes in a bowl. Whisk until smooth. Store it in a sealed container in the fridge for up to a week. When you're ready, just add your steak. For marinating time adjustments, if you prepare the steak ahead of time, let it marinate for at least 30 minutes. For more flavor, marinate it for up to 2 hours. Just don’t go over two hours, as it can make the meat too salty. Yes, you can use different cuts of beef! Skirt steak or sirloin work great. Both cuts have good flavor too. Just remember they may need different cooking times. For skirt steak, cook it for 2-3 minutes per side. For sirloin, aim for 4-5 minutes per side. Always check for doneness to keep it juicy! You can find kimchi at most grocery stores, especially Asian markets. Look for brands like Mother in Law's or Wildbrine for good options. You can also shop online for ingredients. Websites like Amazon or specialty Asian grocery sites often have what you need. Just search for "kimchi" or "sesame oil" to find plenty of choices. This blog post covers all you need for tasty steak bowls. We looked at the main ingredients, cooked the steak perfectly, and assembled our bowls with rice and veggies. I shared tips to enhance flavors and presented creative variations to fit your taste. Don't forget about storage and reheating, which helps keep your food fresh. Experimenting with this recipe will bring you joy in the kitchen. Enjoy making these delicious steak bowls!

Korean BBQ Steak Bowls

A delicious and vibrant bowl featuring marinated flank steak, jasmine rice, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon red pepper flakes (optional, for a spicy kick)
  • 2 cups cooked jasmine rice, warm
  • 1 cup kimchi, preferably homemade or your favorite brand
  • 1 cup fresh shredded carrots
  • 1 unit cucumber, thinly sliced into rounds
  • 2 unit green onions, sliced diagonally for garnish
  • 1 tablespoon sesame seeds, toasted for garnish
  • to taste unit fresh cilantro sprigs, to enhance aroma and flavor

Instructions
 

  • Marinate the Steak: In a medium mixing bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and optional red pepper flakes. Whisk until the brown sugar is fully dissolved. Add the sliced flank steak to the bowl, ensuring every piece is well coated with the marinade. Cover and let marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours for a more intense flavor infusion.
  • Cook the Steak: Preheat a skillet or grill pan over medium-high heat. Once hot, carefully remove the steak from the marinade, allowing any excess liquid to drip off. Place the steak slices in a single layer in the pan. Cook for 3-4 minutes per side, or until the steak is beautifully caramelized and cooked to your desired level of doneness. Once cooked, transfer the steak to a plate and let it rest for about 5 minutes to allow the juices to redistribute.
  • Assemble the Rice Bowls: Begin preparing your serving bowls. In each bowl, add a generous portion of warm jasmine rice as the base, creating a cozy nest for the toppings.
  • Top with Steak and Vegetables: Layer the cooked steak slices on top of the rice. Artfully arrange the kimchi, shredded carrots, and cucumber slices around the steak, creating a visually appealing and colorful medley.
  • Garnish and Serve: Finish the bowls by sprinkling sliced green onions, toasted sesame seeds, and fresh cilantro sprigs on top. The garnishes will add a fresh, aromatic contrast to the dish.

Notes

Serve in vibrant dishes and drizzle leftover marinade for added flavor.
Keyword easy dinner, Korean BBQ, rice bowl, steak