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
Notes
Leftover bowls can be stored for up to 3 days. Reheat gently to avoid overcooking the steak.
