Description
Korean BBQ Steak Rice Bowls with Spicy Sauce combine tender, juicy grilled flank steak with a bold, spicy, and tangy gochujang-based sauce served over fluffy rice and fresh vegetables. This quick and easy recipe delivers a delicious balance of savory meat, vibrant flavors, and satisfying textures, perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Meat and Marinade
- 1 lb flank steak, thinly sliced
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp brown sugar or honey
- 1 tsp sesame oil
- 1 tbsp rice vinegar or lime juice
Base and Vegetables
- 3 cups cooked white or brown rice
- 1/2 cup sliced cucumber
- 1/2 cup shredded carrots
- 1/4 cup sliced scallions
Garnishes
- 1 tbsp toasted sesame seeds
Instructions
- Prepare the Marinade and Sauce: In a bowl, combine soy sauce, minced garlic, grated ginger, gochujang, brown sugar or honey, sesame oil, and rice vinegar or lime juice. Mix well to create a flavorful marinade that also serves as the spicy sauce.
- Marinate the Steak: Place thinly sliced flank steak into the marinade, ensuring each piece is fully coated. Let it marinate for at least 30 minutes to infuse the flavors and tenderize the meat.
- Cook the Rice: Meanwhile, cook the white or brown rice according to package instructions, preparing a fluffy base to soak up the sauce.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Quickly sear the marinated steak slices for about 2-3 minutes per side until browned and just cooked through, ensuring a juicy interior.
- Assemble the Bowls: Place a generous scoop of cooked rice in each bowl. Top with the cooked steak slices, drizzle with any remaining marinade sauce, then add fresh vegetables like cucumber, carrots, and scallions. Finish with a sprinkle of toasted sesame seeds for extra texture and aroma.
Notes
- Thinly slice the steak for faster cooking and better marinade absorption.
- Let the steak come to room temperature before cooking to ensure even doneness.
- Rest the steak for a few minutes after cooking to retain juices.
- Adjust the spice level by varying the amount of gochujang used.
- Fresh garnishes like scallions and sesame seeds brighten and balance the dish.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing, marinating
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg
Keywords: Korean BBQ, Steak, Rice Bowl, Spicy Sauce, Gochujang, Weeknight Dinner, Asian Fusion