Korean BBQ Steak Bowls (Printable Version)
Thinly sliced flank steak marinated in Korean spices served over rice with fresh veggies and toasted sesame seeds.
# Ingredients Required:
→ Meat and Marinade
01 -
450 g flank steak, thinly sliced
02 -
60 ml soy sauce
03 -
2 cloves garlic, minced
04 -
5 ml grated fresh ginger
05 -
30 g gochujang (Korean chili paste)
06 -
15 g brown sugar or honey
07 -
5 ml sesame oil
08 -
15 ml rice vinegar or lime juice
→ Base and Vegetables
09 -
720 ml cooked white or brown rice
10 -
120 ml sliced cucumber
11 -
120 ml shredded carrots
12 -
60 ml sliced scallions
→ Garnishes
13 -
15 ml toasted sesame seeds
# Guide to Cooking:
01 -
Combine soy sauce, minced garlic, grated ginger, gochujang, brown sugar or honey, sesame oil, and rice vinegar or lime juice in a bowl. Stir thoroughly to form a well-balanced marinade and spicy sauce.
02 -
Submerge thinly sliced flank steak in the marinade, ensuring all pieces are evenly coated. Refrigerate and allow to marinate for at least 30 minutes to enhance flavor and tenderness.
03 -
Prepare white or brown rice according to package directions, yielding a fluffy base for assembling the dish.
04 -
Heat a skillet or grill pan over medium-high heat. Quickly cook marinated steak slices for 2-3 minutes per side until browned and just cooked through, maintaining a juicy interior.
05 -
Distribute cooked rice into serving bowls. Arrange cooked steak over the rice and drizzle with leftover marinade sauce. Top with sliced cucumber, shredded carrots, scallions, and sprinkle with toasted sesame seeds for texture and aroma.
# Extra Suggestions:
01 -
Marinating for at least 30 minutes tenderizes the meat and intensifies the flavors.