Go Back
Korean BBQ steak rice bowls with vegetables and sauce

Korean BBQ Steak Rice Bowls

Experience the vibrant flavors of Korean BBQ with tender steak, fresh vegetables, and fluffy jasmine rice, all topped with kimchi and a flavorful sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Components
  • 1 cup jasmine rice Rinsed before cooking
  • 1.5 cups water Used for cooking the rice
  • 1.5 pounds flank steak Thinly sliced against the grain
  • 0.25 cup low-sodium soy sauce For marinating the steak
  • 2 tablespoons brown sugar Helps balance flavors
  • 1 tablespoon sesame oil Adds richness
  • 3 cloves garlic, minced Enhances aroma
  • 1 tablespoon fresh ginger, grated For a zesty kick
  • 1 tablespoon rice vinegar Adds acidity
  • 1 tablespoon gochujang (Korean chili paste) For moderate heat
  • 1 teaspoon cornstarch Used for thickening the sauce
  • 1 tablespoon water For cornstarch slurry
  • 1 tablespoon neutral oil For searing the steak
  • 1 cucumber thinly sliced For freshness
  • 1 cup kimchi For a tangy flavor
  • 3 green onions sliced For garnish
  • 1 tablespoon sesame seeds For added crunch
  • 1 red chili sliced For heat and garnish

Method
 

Preparation
  1. Rinse the jasmine rice under cold water until the water runs clear.
  2. Combine the rinsed rice with 1 1/2 cups of water in a saucepan. Bring to a boil, then cover and simmer on low heat until tender (around 15 minutes). Fluff the rice and keep it warm.
  3. Thinly slice the flank steak against the grain and place it in a mixing bowl.
  4. In the bowl with the steak, add soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang. Toss well and let marinate for 15 to 20 minutes, allowing flavors to meld.
  5. In a small bowl, combine cornstarch and 1 tablespoon of water to make a slurry.
Cooking
  1. Heat the neutral oil in a large skillet over medium-high heat. Add the marinated steak in a single layer, searing until browned and nearly cooked through (about 3-5 minutes).
  2. Pour the cornstarch slurry into the skillet, tossing the steak until the sauce becomes glossy and lightly thickened (1-2 minutes).
Assembly
  1. Divide the warm rice among serving bowls, then top with Korean BBQ steak, sliced cucumber, kimchi, green onions, sesame seeds, and sliced red chili.
  2. Enjoy your Korean BBQ Steak Rice Bowls while the steak is hot and the toppings are fresh!

Notes

For an inviting presentation, use shallow bowls to showcase the vibrant colors of your ingredients. Pair this dish with refreshing iced tea or a light lager to cleanse the palate.