Get ready to elevate your weeknight meals with our incredible Korean BBQ Steak Rice Bowls. This recipe offers a delicious, restaurant-quality experience right in your own kitchen, making it the perfect solution for a quick, satisfying, and deeply flavorful meal that’s both impressive and remarkably easy to prepare.
Key Ingredients for Korean BBQ Steak Rice Bowls
- For the Steak:
- 1 pound flank steak or sirloin steak, thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon mirin (or rice wine)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon black pepper
- For the Rice:
- 2 cups cooked sushi rice or medium-grain white rice
- For the Sautéed Vegetables:
- 1 tablespoon vegetable oil
- 1 medium red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced shiitake mushrooms (or cremini)
- For the Korean BBQ Sauce (for drizzling/serving):
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- For Toppings (Optional but Recommended):
- Toasted sesame seeds
- Sliced green onions
- Kimchi
- A fried egg
How to Make Korean BBQ Steak Rice Bowls
Whip up these Korean BBQ Steak Rice Bowls in under 30 minutes for a culinary adventure that’s surprisingly simple yet incredibly rewarding. The tender, flavorful marinated steak, vibrant sautéed vegetables, perfectly cooked rice, and a punchy, homemade Korean BBQ sauce combine for a harmonious and deeply satisfying meal that will have you coming back for more.
Step-by-Step Instructions
Marinate the Steak: In a medium bowl, combine the soy sauce, brown sugar, sesame oil, mirin, minced garlic, grated ginger, and black pepper. Add the thinly sliced steak to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes for more intense flavor. If you plan to cook the steak longer to achieve a richer marinade effect, you can marinate it in the refrigerator for up to 4 hours, but be mindful that longer marination can slightly tenderize the steak. For this recipe, a shorter marination is ideal for quick preparation.
Prepare the Korean BBQ Sauce: While the steak is marinating, prepare your flavorful sauce. In a small bowl or a measuring cup, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined and smooth. Taste and adjust seasonings if needed – you might prefer it a little sweeter, spicier, or tangier. Set this aside, as it will be drizzled over the finished bowls.
Sauté the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced red onion and cook for 2-3 minutes until it begins to soften. Add the sliced red bell pepper and broccoli florets, sautéing for another 3-4 minutes until they are tender-crisp. Finally, add the sliced shiitake mushrooms and cook for an additional 2-3 minutes until they are softened and slightly browned. Remove the vegetables from the skillet and set them aside in a bowl.
Cook the Steak: Wipe out the skillet if necessary, or use a clean one. Add the marinated steak in a single layer to the hot skillet. It’s best to cook the steak in batches if your skillet is not large enough to avoid overcrowding, as this will ensure the steak sears properly and doesn’t steam. Cook the steak for 1-2 minutes per side, or until it’s nicely browned on the outside and cooked to your desired doneness (medium-rare is often preferred for tenderness). The thin slices will cook very quickly.
Assemble the Rice Bowls: Divide the cooked rice equally among your serving bowls. Arrange a generous portion of the sautéed vegetables over one side of the rice. Place the cooked Korean BBQ steak on the other side of the rice.
Garnish and Serve: Drizzle a generous amount of the prepared Korean BBQ sauce over the steak and vegetables in each bowl. Garnish with toasted sesame seeds, sliced green onions, and a dollop of kimchi if desired. For an extra touch of decadence and richness, top each bowl with a perfectly fried egg, with its runny yolk ready to mix in. Serve immediately and enjoy the explosion of flavors!
Why You’ll Love This Korean BBQ Steak Rice Bowls
You’ll be absolutely smitten with these Korean BBQ Steak Rice Bowls from the very first bite. The star of the show is undoubtedly the incredibly tender and flavorful marinated steak, which delivers an authentic Korean BBQ taste that’s hard to beat. Plus, making these at home is a fantastic cost-saver compared to dining out, offering you a restaurant-quality meal for a fraction of the price. The symphony of textures and flavors, from the savory steak and crisp-tender vegetables to the zesty gochujang sauce and optional creamy fried egg, creates an unforgettable culinary experience that’s both comforting and exciting.
Forget the delivery apps and expensive take-out menus! This recipe empowers you to create something truly special in your own kitchen, proving that delicious, complex-tasting meals don’t have to be complicated or break the bank. It’s the perfect dish for a busy weeknight when you crave something hearty and satisfying, or for a relaxed weekend meal that feels like a treat. So, gather your ingredients, and get ready to impress yourself and your loved ones with these spectacular Korean BBQ Steak Rice Bowls.
Storing and Reheating Tips
Leftover Korean BBQ Steak Rice Bowls can be stored for up to 3 days in an airtight container in the refrigerator. It’s best to store the components separately if possible to maintain optimal texture, with the rice and vegetables together and the steak slightly separate, but if time is short, storing it all together is fine.
To reheat, you have a few options for the best taste and texture:
- Microwave: For a quick reheat, place the desired portion in a microwave-safe dish. Heat on medium power in 30-second intervals, stirring gently in between, until heated through. Be cautious not to overcook the steak, as it can become tough.
- Stovetop: This is often the preferred method for better texture. Heat a skillet over medium-high heat with a drizzle of oil or a splash of water. Add the leftover rice and vegetables and stir until heated through. Add the cooked steak and sauce and cook for a few more minutes until everything is warm.
- Freezing: While not ideal for the best texture of cooked vegetables and rice, you can freeze individual portions of the assembled bowls (without the fried egg, if used). Ensure they are in freezer-safe containers. Thaw overnight in the refrigerator before reheating using the stovetop method for best results.
Final Thoughts
Our Korean BBQ Steak Rice Bowls are a testament to how incredible flavor can be both accessible and achievable at home. Give this recipe a try; you’ll be delighted by how easily you can create such a satisfying and delicious meal. Prepare to make these a regular feature in your meal rotation!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Korean BBQ Steak Rice Bowls
Ingredients
Equipment
Method
- In a medium bowl, combine the soy sauce, brown sugar, sesame oil, mirin, minced garlic, grated ginger, and black pepper. Add the thinly sliced steak to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes for more intense flavor. If you plan to cook the steak longer to achieve a richer marinade effect, you can marinate it in the refrigerator for up to 4 hours, but be mindful that longer marination can slightly tenderize the steak. For this recipe, a shorter marination is ideal for quick preparation.1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon mirin (or rice wine), 2 cloves garlic, 1 teaspoon grated fresh ginger, 1/2 teaspoon black pepper
- While the steak is marinating, prepare your flavorful sauce. In a small bowl or a measuring cup, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined and smooth. Taste and adjust seasonings if needed – you might prefer it a little sweeter, spicier, or tangier. Set this aside, as it will be drizzled over the finished bowls.1/4 cup gochujang (Korean chili paste), 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 clove garlic, 1/2 teaspoon grated fresh ginger
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced red onion and cook for 2-3 minutes until it begins to soften. Add the sliced red bell pepper and broccoli florets, sautéing for another 3-4 minutes until they are tender-crisp. Finally, add the sliced shiitake mushrooms and cook for an additional 2-3 minutes until they are softened and slightly browned. Remove the vegetables from the skillet and set them aside in a bowl.1 tablespoon vegetable oil, 1 medium red onion, 1 red bell pepper, 1 cup broccoli florets, 1 cup sliced shiitake mushrooms (or cremini)
- Wipe out the skillet if necessary, or use a clean one. Add the marinated steak in a single layer to the hot skillet. It’s best to cook the steak in batches if your skillet is not large enough to avoid overcrowding, as this will ensure the steak sears properly and doesn’t steam. Cook the steak for 1-2 minutes per side, or until it’s nicely browned on the outside and cooked to your desired doneness (medium-rare is often preferred for tenderness). The thin slices will cook very quickly.1 pound flank steak or sirloin steak
- Divide the cooked rice equally among your serving bowls. Arrange a generous portion of the sautéed vegetables over one side of the rice. Place the cooked Korean BBQ steak on the other side of the rice.2 cups cooked sushi rice or medium-grain white rice
- Drizzle a generous amount of the prepared Korean BBQ sauce over the steak and vegetables in each bowl. Garnish with toasted sesame seeds, sliced green onions, and a dollop of kimchi if desired. For an extra touch of decadence and richness, top each bowl with a perfectly fried egg, with its runny yolk ready to mix in. Serve immediately and enjoy the explosion of flavors!toasted sesame seeds, sliced green onions, kimchi, fried egg