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- 1 lb flank steak - 3 tablespoons soy sauce - 2 tablespoons gochujang - 1 tablespoon sesame oil - 2 tablespoons brown sugar - 1 teaspoon minced garlic - 1 teaspoon minced ginger - 2 cups cooked jasmine rice - 1 cup cooked bok choy - 1 carrot - 2 green onions - Sesame seeds for garnish - Optional: Kimchi for serving In this recipe, the main ingredients bring the bold flavors of Korean BBQ to life. The flank steak forms the heart of the dish. It is a tender cut that soaks up the marinade well. The soy sauce adds saltiness, while gochujang gives a spicy kick. Sesame oil adds a nutty flavor that rounds everything out. The additional ingredients sweeten and enhance the marinade. Brown sugar balances the heat from the gochujang. Minced garlic and ginger add depth and warmth to the dish. Jasmine rice serves as a fluffy base that soaks up the steak juices. The vegetables and garnishes add color and crunch. Bok choy is mild and tender, while carrots add a nice bite. Green onions boost freshness and brightness. Sesame seeds provide a delightful texture. If you want a tangy touch, add kimchi on the side. All these ingredients come together to create a vibrant and tasty meal. {{ingredient_image_2}} - In a medium bowl, mix together soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and minced ginger. This mix creates a rich marinade. - Add the thinly sliced flank steak to the marinade. Make sure every piece is coated well. Cover the bowl and set it in the fridge for at least 30 minutes. This helps the steak soak up all that tasty flavor. - Preheat your skillet or grill pan over medium-high heat. - Once hot, carefully add the marinated steak in a single layer. Avoid overcrowding the pan. Sear the steak for about 2-3 minutes on each side. Aim for medium-rare to medium for the best flavor. Remove the steak from the pan and let it rest on a plate for a few minutes before slicing. - If needed, add a splash of oil to the same skillet. - Quickly sauté the julienned carrots over medium heat for about 2-3 minutes. Stir them occasionally until they become tender but still colorful and crisp. - Start by placing a generous scoop of cooked jasmine rice at the bottom of each bowl. This rice makes a warm base. - Layer the seared steak on top of the rice. Next, add the sautéed carrots and chopped bok choy. - Finally, garnish each bowl with sliced green onions and a sprinkle of sesame seeds. Add kimchi on the side if you like extra flavor. Marinate the steak for at least 30 minutes. This time allows the meat to absorb all the flavors. If you want to change things up, try using a mix of soy sauce and orange juice. This gives a sweet and tangy taste. You can also use teriyaki sauce for a different spin. For the best results, set your stovetop to medium-high heat. This heat sears the steak quickly, locking in juices. You can use a grill or a skillet. If you choose a grill, the smoky flavor adds depth. A skillet is great for a quick cook and easy cleanup. To make your meal look amazing, arrange the rice in a mound. Fan the steak slices on top. Place the colorful vegetables next to the steak. This makes the dish pop. For garnish, sprinkle sesame seeds and add green onions. You can also add a side of kimchi for a vibrant touch. Pro Tips Marinate Longer for Enhanced Flavor: If time allows, marinate the steak for a few hours or even overnight. This will deepen the flavors and make the meat even more tender. Use a Meat Thermometer: To ensure perfect doneness, invest in a meat thermometer. Aim for 130-135°F for medium-rare and 140-145°F for medium. Customize Your Veggies: Feel free to add or substitute your favorite vegetables. Bell peppers, snap peas, or broccoli work wonderfully in this dish. Serve with a Side of Pickles: Enhance the meal by serving with pickled vegetables or kimchi, which adds a nice contrast to the savory steak. {{image_4}} You can switch flank steak for other meats. Chicken thighs or pork tenderloin work well too. Beef sirloin or ribeye is also great. If you prefer a plant-based option, try marinated tofu. Tempeh is another tasty choice. Both options soak up flavors and add protein. While jasmine rice is classic, you can use brown rice for more fiber. Quinoa is a nutritious swap too. If you want something different, try cauliflower rice for a low-carb option. To add flavor, mix in some coconut milk while cooking. You can also stir in herbs or spices like garlic powder for a tasty twist. You can add many veggies to your bowl. Bell peppers, snap peas, or zucchini are all great options. Mushrooms add a nice umami flavor. Don't forget seasonal veggies too! In spring, use asparagus; in fall, add butternut squash. Try whatever you have on hand to make it colorful. To store leftovers, let the dish cool first. Place the steak, rice, and veggies in separate containers. This keeps everything fresh. Use airtight containers for best results. They keep the flavors locked in. You can store it in the fridge for up to three days. Yes, this dish can be frozen. To freeze, pack the components in freezer-safe bags. Try to remove as much air as possible. This prevents freezer burn. You can freeze the steak and rice for about three months. The veggies are best eaten fresh, so use them soon. To reheat, the best method is to use the stove. Heat a pan over medium heat. Add a splash of water to keep it moist. Stir the mix until it’s hot. This takes about five to seven minutes. If using a microwave, heat in short bursts. Use a low power setting and cover to avoid drying out. This should take about two to three minutes. Enjoy your meal as if it was fresh! To get tender flank steak, follow these tips: - Slice against the grain: Cutting the steak against the grain makes each bite easy to chew. - Marinate well: Use a flavorful marinade. Ingredients like soy sauce and sesame oil work great. - Don't overcook: Aim for medium-rare to medium. This keeps the steak juicy and tender. - Let it rest: After cooking, let the steak sit for a few minutes. This helps the juices stay inside. By using these tips, you will have tender steak every time! Yes, you can prep many parts ahead of time! Here are some ideas: - Marinate the steak: You can marinate it the night before or even longer. This boosts the flavor. - Cook rice beforehand: Cook the jasmine rice a day early. Store it in the fridge for easy use. - Prepare veggies: Chop bok choy and julienne carrots ahead of time. Just store them in containers in the fridge. This makes it easy to put together your bowls quickly! Several side dishes pair well with these bowls: - Kimchi: This spicy fermented cabbage adds lots of flavor. - Korean pickled vegetables: These are tangy and crunchy, and they balance the meal. - Steamed broccoli: This simple side adds color and nutrition. - Sesame cucumber salad: The coolness of the cucumbers contrasts with the warm rice bowl. These sides will elevate your meal and make it even more enjoyable! Yes, you can make this dish gluten-free! Consider these alternatives: - Soy sauce: Use tamari instead of regular soy sauce. Tamari is gluten-free and tastes great. - Brown sugar: This is already gluten-free, so no changes needed there. - Gochujang: Check the label for gluten-free options, as some brands may add gluten. With these swaps, you can enjoy delicious Korean BBQ Steak Rice Bowls without worries! This blog post covered how to make delicious Korean BBQ Steak Rice Bowls. We explored the key ingredients like flank steak, soy sauce, and gochujang. I shared step-by-step instructions, tips for marinating, cooking techniques, and presentation ideas. You also learned how to customize this dish with variations and store it properly. Korean BBQ Steak Rice Bowls offer a tasty mix of flavors. Try your own twists to make it your favorite meal. Enjoy cooking and sharing this dish with friends and family!

Korean BBQ Steak Rice Bowls

A delicious and flavorful dish featuring marinated flank steak served over jasmine rice with sautéed vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Korean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 3 tablespoons soy sauce
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 cups cooked jasmine rice
  • 1 cup cooked bok choy, chopped
  • 1 carrot julienned
  • 2 green onions sliced diagonally
  • none sesame seeds, for garnish
  • none optional: kimchi for serving

Instructions
 

  • In a medium mixing bowl, whisk together the soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and minced ginger until well combined. This will be your flavorful marinade.
  • Add the thinly 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.
  • Preheat a large skillet or grill pan over medium-high heat. Once the pan is hot, carefully add the marinated steak in a single layer, being sure not to overcrowd the pan. Sear the steak for about 2-3 minutes on each side, or until it reaches your desired doneness. Once cooked, remove the steak from the pan and let it rest on a plate for a few minutes.
  • In the same skillet, add a splash of oil if needed and quickly sauté the julienned carrots over medium heat for about 2-3 minutes. Stir occasionally until they are slightly tender but still retain their vibrant color and crunch.
  • To assemble the bowls, place a generous scoop of cooked jasmine rice at the bottom of each bowl. Layer the seared steak on top of the rice, followed by the sautéed carrots and chopped bok choy.
  • Finish by garnishing each bowl with a handful of sliced green onions and a sprinkle of sesame seeds for added crunch and flavor. If desired, serve with a side of kimchi for an extra zing of flavor.

Notes

Create an appealing display by arranging the rice in a mound, fanning the steak slices artfully on top, and placing the colorful vegetables beside it.
Keyword easy dinner, Korean BBQ, rice bowls, steak