Description
Korean BBQ Steak Bowls are a vibrant and delicious meal that brings together marinated flank steak, fresh vegetables, and tangy kimchi, all served over fluffy rice. Perfect for weeknight dinners or meal prep, this recipe is quick to prepare and customizable to suit your taste preferences. With bold flavors from the marinade and a variety of textures from the toppings, these steak bowls are sure to delight your taste buds. Enjoy them as a filling dinner option that’s both nutritious and satisfying!
Ingredients
Scale
- 1 lb flank steak
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 2 cups cooked rice (white or brown)
- 1 cup kimchi
- 1 cup cucumber, thinly sliced
- 1 cup carrots, julienned
- 1 avocado, sliced
- Green onions and sesame seeds for garnish
Instructions
- Prepare the marinade by mixing soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and optional red pepper flakes in a medium bowl.
- Marinate the flank steak in the mixture for at least 30 minutes or up to 4 hours in the refrigerator.
- Cook rice according to package instructions until fluffy.
- Heat a grill pan or cast-iron skillet over medium-high heat and sear the marinated steak for about 4-5 minutes on each side for medium-rare.
- Let the steak rest before slicing against the grain into thin strips.
- Assemble your bowl starting with rice as the base, then top with sliced steak, kimchi, cucumber, carrots, avocado, and green onions. Garnish with sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Feel free to customize your bowl with additional veggies like bell peppers or radishes. For a vegetarian version, swap flank steak with marinated tofu or tempeh.