Description
These Korean BBQ Steak Bowls feature tender grilled flank steak marinated in a spicy sesame dressing, served over fluffy rice and topped with fresh, crunchy vegetables. A vibrant and flavorful meal perfect for a quick weeknight dinner that combines savory, tangy, and spicy elements in every bite.
Ingredients
Scale
Protein and Marinade
- 1 lb flank steak
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 2 tbsp gochujang (Korean chili paste)
Base and Vegetables
- 2 cups cooked rice (white or brown)
- 1 cup bell peppers, sliced
- 1 cup cucumbers, sliced
- 1 cup carrots, julienned
Dressing
- 1 tbsp rice vinegar
- 2 tbsp gochujang (used in marinade and dressing)
Instructions
- Marinate the steak: In a medium bowl, combine soy sauce, sesame oil, minced garlic, and gochujang. Add the flank steak, ensuring it is well-coated. Cover and refrigerate for at least 30 minutes to allow flavors to penetrate the meat.
- Preheat the grill: Heat your outdoor grill or stovetop grill pan over medium-high heat until very hot, which helps achieve a good sear on the steak.
- Grill the steak: Remove the steak from the marinade, shaking off excess. Grill for 4-6 minutes per side, depending on your preferred doneness. Use a meat thermometer to reach 130°F for medium-rare, ideal for flank steak.
- Rest and slice the steak: Transfer the steak to a cutting board and let it rest for five minutes to lock in juices. Then, slice thinly against the grain into bite-sized strips for tenderness.
- Assemble the bowls: Divide the cooked rice evenly among four bowls. Top each with the sliced grilled steak followed by the fresh sliced bell peppers, cucumbers, and julienned carrots.
- Prepare and drizzle the dressing: Mix gochujang with rice vinegar to create a spicy sesame dressing. Drizzle generously over the bowls to add a tangy and spicy kick.
- Serve immediately: Enjoy the bowls warm as a satisfying meal packed with textures and vibrant flavors.
Notes
- For extra flavor, marinate the steak overnight in the refrigerator.
- Substitute flank steak with skirt steak or sirloin if preferred.
- Use brown rice for a healthier option with more fiber.
- Adjust the amount of gochujang to control the spice level of the dish.
- Make sure to slice the steak against the grain to ensure tenderness.
- Leftover grilled steak can be refrigerated and added to salads or sandwiches the next day.
