Description
A delicious and flavorful Korean BBQ Steak Rice Bowl that you can easily make at home.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound flank steak
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes (optional)
- 1 cup kimchi
- 1/2 cup sliced green onions
- 1 tablespoon sesame seeds
- 1/2 cup sliced cucumbers
- 1/2 cup shredded carrots
Instructions
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and red pepper flakes (if using).
- Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
- Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and discard the marinade.
- Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.
- To assemble the rice bowl, divide the cooked rice among bowls. Top with sliced steak, kimchi, cucumbers, shredded carrots, and green onions.
- Sprinkle sesame seeds on top for garnish and serve immediately.
Notes
- For a spicier kick, add gochujang (Korean chili paste) to the marinade.
- You can substitute the flank steak with chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg