Korean BBQ Steak Rice Bowls

Discover the irresistible charm of Korean BBQ Steak Rice Bowls with this comprehensive guide. This article walks you through the essential ingredients, including a flavorful marinade, the right cut of steak, and vibrant vegetables that bring balance to the dish. Learn how to marinate your steak for maximum taste, cook fluffy jasmine rice, and assemble an eye-catching bowl that’s packed with nutrients and flavors. Perfect for impressing family and friends, these rice bowls embody the heart of Korean cuisine. Dive into the world of bold flavors and satisfying textures with every bite!

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Ingredients

For the Marinade:

1/2 cup soy sauce

1/4 cup brown sugar

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons rice vinegar

1 tablespoon gochujang (Korean chili paste)

1 teaspoon black pepper

For the Steak:

1.5 pounds flank steak or ribeye steak

1 tablespoon vegetable oil (for grilling)

For the Rice Bowls:

3 cups cooked jasmine rice

1 cup kimchi (store-bought or homemade)

1 cup cucumber, thinly sliced

1 cup shredded carrots

2 green onions, sliced

1 teaspoon sesame seeds (for garnish)

Optional: 2 fried eggs (one per bowl)

Instructions

Marinate the Steak:

In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang, and black pepper. Place the flank or ribeye steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it's well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Cook the Rice:

Prepare jasmine rice according to package instructions. For added flavor, you can cook the rice with a dash of salt and a drop of sesame oil. Fluff when done and keep warm.

Grill the Steak:

Preheat your grill or grill pan over medium-high heat. Remove the steak from the marinade, allowing excess marinade to drip off. Discard the marinade. Lightly oil the grill grates with vegetable oil. Grill the steak for about 5-7 minutes per side for medium-rare, or longer depending on your desired doneness. Remove from the grill and let it rest for about 5-10 minutes before slicing thinly against the grain.

Assemble the Bowls:

In each serving bowl, layer a generous scoop of jasmine rice as the base. Arrange the sliced grilled steak on top. Add kimchi, cucumber slices, and shredded carrots around the steak.

Garnish and Serve:

Sprinkle the bowls with sliced green onions and sesame seeds for crunch and flavor. If desired, top each bowl with a fried egg for extra richness. Serve immediately and enjoy your delicious Korean BBQ Steak Rice Bowls!

Prep Time, Total Time, Servings: 15 minutes | 3 hours (including marination) | 4 servings