Craving a dinner that’s quick, healthy, and bursting with flavor? Look no further! Our Korean BBQ Steak Rice Bowls are all that and more. I used to grab takeout way too often, but these bowls are a game-changer. Marinated steak, fluffy rice, and a vibrant mix of veggies – all ready faster than ordering delivery. Trust me, you’ll be hooked!
Why You Will Love This Recipe
Growing up, my 할머니 (grandmother) always had a knack for transforming simple ingredients into deeply satisfying meals. While she wasn’t big on steak, the sweet and savory marinade that’s the heart of Korean BBQ Steak Rice Bowls reminds me so much of her bulgogi. Recreating that same balance of flavors in a quicker, rice bowl format feels like a delicious way to carry on her tradition of simple, heartwarming food. It’s comfort food with a modern twist.
Ingredients
For the Steak:
- 1 lb sirloin steak, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon black pepper
For the Rice Bowls:
- 2 cups cooked rice (white or brown)
- 1 cup shredded carrots
- 1 cup spinach, chopped
- 1/2 cup sliced cucumber
- 1/4 cup green onions, sliced
- Sesame seeds, for garnish
- Optional: Kimchi, fried egg, sriracha mayo
Step-by-Step Instructions for Making the Recipe
- Marinate the Steak: In a bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and black pepper. Add the sliced steak and mix well. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator).
- Cook the Steak: Heat a large skillet or wok over medium-high heat. Add the marinated steak and cook for 3-5 minutes, or until the steak is cooked through and slightly charred.
- Prepare the Bowls: Divide the cooked rice evenly among bowls.
- Assemble the Bowls: Top the rice with the cooked steak, shredded carrots, spinach, cucumber, and green onions.
- Garnish and Serve: Sprinkle with sesame seeds. Add kimchi, a fried egg, or sriracha mayo, if desired. Serve immediately and enjoy your delicious Korean BBQ Steak Rice Bowls!
Korean BBQ Steak Rice Bowls
Ingredients
Equipment
Method
- In a bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and black pepper. Add the sliced steak and mix well. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator).1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon gochujang (Korean chili paste), 2 cloves garlic, 1 teaspoon ginger, 1/4 teaspoon black pepper, 1 lb sirloin steak
- Heat a large skillet or wok over medium-high heat. Add the marinated steak and cook for 3-5 minutes, or until the steak is cooked through and slightly charred.1 lb sirloin steak
- Divide the cooked rice evenly among bowls.2 cups cooked rice (white or brown)
- Top the rice with the cooked steak, shredded carrots, spinach, cucumber, and green onions.2 cups cooked rice (white or brown), 1 lb sirloin steak, 1 cup shredded carrots, 1 cup spinach, 1/2 cup sliced cucumber, 1/4 cup green onions
- Sprinkle with sesame seeds. Add kimchi, a fried egg, or sriracha mayo, if desired. Serve immediately and enjoy your delicious Korean BBQ Steak Rice Bowls!Sesame seeds, Kimchi, fried egg, sriracha mayo