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Korean BBQ Steak Bowls

Savory Korean BBQ Steak Bowls: Quick, Easy, and Customizable

Enjoy these Korean BBQ Steak Bowls that are quick to prepare, customizable, and packed with savory flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak Marinade
  • 1 lb Flank Steak Main protein; tender and flavorful when marinated.
  • 1/4 cup Soy Sauce Adds umami depth; substitute with tamari for gluten-free.
  • 2 tbsp Sesame Oil Provides a rich, nutty flavor; use vegetable oil if unavailable.
  • 2 tbsp Brown Sugar Balances saltiness with sweetness; can be replaced with honey or maple syrup.
  • 3 cloves Garlic (minced) Enhances flavor; use garlic powder in a pinch.
  • 1 tbsp Fresh Ginger (grated) Offers warmth and spice; ground ginger is a great alternative.
  • 2 tbsp Rice Vinegar Adds acidity for balance; apple cider vinegar can be substituted.
  • 1/2 tsp Red Pepper Flakes (optional) Introduces heat; omit for a milder dish.
For the Bowls
  • 2 cups Cooked Rice Base of the bowl; use white, brown rice, or quinoa.
  • 1 cup Kimchi Brings tang and probiotic benefits; can replace with pickled vegetables.
  • 1 cup Cucumber (thinly sliced) Adds crunch and freshness; substitute with shredded lettuce.
  • 1 cup Carrots (julienned) Provides color and sweetness; bell peppers can be a crunchy alternative.
  • 1 medium Avocado (sliced) Adds a creamy texture; leave out for a lighter dish.
  • 1/4 cup Green Onions (chopped) Garnish and flavor enhancer; replace with regular onions if needed.
  • 1 tbsp Sesame Seeds Finish for crunch and aesthetic appeal; omit if not available.
  • 1/4 cup Fresh Cilantro (optional) Adds freshness and aroma; parsley can be a substitute.

Equipment

  • large cast-iron skillet
  • Medium Bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, and optional red pepper flakes. Place the flank steak into the marinade, making sure it's evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  2. While the steak marinates, prepare your rice according to package instructions, which should take about 15-20 minutes to cook. Once done, fluff the rice with a fork and keep it warm covered.
  3. Heat a large cast-iron skillet over high heat until it's smoking hot. Remove the steak from the marinade and sear it in the pan for 4-6 minutes on each side. Transfer the steak to a cutting board and let it rest for 5 minutes.
  4. Place a generous scoop of the warm cooked rice at the bottom of each serving bowl. Layer the sliced steak on top followed by kimchi, cucumber, julienned carrots, and avocado slices.
  5. Sprinkle with chopped green onions, sesame seeds, and optional fresh cilantro before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 2000IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze components separately for longer storage.

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