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
