It’s 6pm. You’re tired. Dinner needs to happen fast. These Korean BBQ Steak Bowls are the answer to your cravings. They are fresh, bright, and full of bold flavors. You can have a healthy meal on the table tonight. Your whole family will love this colorful bowl.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy families. It brings restaurant-quality flavor right into your kitchen. You get a perfect balance of savory steak and crisp vegetables. It is also a fantastic choice for meal prep lunches. You will love how simple and satisfying every bite feels. It really is a complete meal in one single bowl.
Simple Method
Even if you are a beginner, you can master this dish. The steps are very straightforward and easy to follow. You simply marinate, sear, and assemble your bowls. Using a hot pan ensures the meat gets perfectly caramelized. You will feel like a pro chef in no time. Your kitchen will smell absolutely amazing while you cook.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find. Fresh ginger and garlic make a huge difference here.
- 1.5 lbs flank steak, sliced thin against the grain
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 2 cups jasmine rice, uncooked
- 1 cup shredded carrots
- 1 cup English cucumber, thinly sliced
- 1 cup prepared kimchi
- 2 cups fresh baby spinach
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon toasted sesame seeds
Step-by-Step Directions
- Prepare the marinade by whisking soy sauce, brown sugar, 1 tablespoon sesame oil, ginger, and garlic in a medium bowl.
- Add the sliced steak to the marinade and refrigerate for 30 minutes.
- Rinse the jasmine rice and cook according to package instructions until tender.
- Prepare the dressing by whisking gochujang, rice vinegar, 1 tablespoon soy sauce, honey, and 1 teaspoon sesame oil in a small bowl.
- Sauté the baby spinach in a lightly oiled pan until wilted; remove and set aside.
- Heat a heavy skillet or wok over high heat and sear the marinated steak in small batches until caramelized, approximately 3-5 minutes per batch.
- Divide the cooked rice into four serving bowls.
- Top each bowl with equal portions of seared steak, shredded carrots, sliced cucumber, sautéed spinach, and kimchi.
- Drizzle each bowl with the spicy sesame dressing and garnish with toasted sesame seeds.
Best Ways to Enjoy It
Serve these bowls while the steak is still warm and tender. You can set out the toppings for a fun family-style meal. This allows everyone to build their own perfect bowl. Add a side of miso soup for a cozy touch. For a date night, pair it with a crisp ginger ale. It is a meal that feels truly special.
Storage & Reheating
Store the components in separate airtight containers in the fridge. This keeps the vegetables crisp and fresh for up to three days. Reheat the steak and rice gently in the microwave. Add a splash of water to keep the rice fluffy. Do not reheat the cucumber or kimchi for best results. It makes for a delicious leftover lunch the next day.
Recipe Tips
- Don’t skip the 30-minute marinating time for best flavor.
- Slice the steak while it is slightly frozen for thinner cuts.
- Avoid crowding the pan so the meat sears instead of steams.
- Use fresh ginger rather than dried for a brighter taste.
- Double the sauce if you like your bowls extra saucy.
- Add a handful of fresh summer radishes for extra crunch.
- Substitute honey with maple syrup if you prefer a different sweetness.
Ways to Switch It Up
- Swap the steak for chicken thighs for a budget-friendly option.
- Use cauliflower rice for a low-carb alternative.
- Add a fried egg on top for extra richness.
- Substitute the spinach with steamed bok choy.
Common Questions
Can I make this ahead of time?
Yes, you can prep the veggies and sauce a day early. This makes the actual cooking process much faster at dinnertime. Just sear the steak right before serving for the best texture.
Is the gochujang dressing very spicy?
Gochujang has a mild to medium heat that is quite manageable. You can reduce the amount if you are sensitive to spice. The honey and rice vinegar help balance the heat beautifully.
What if I don’t have flank steak?
Sirloin or skirt steak are great substitutes for this recipe. Just be sure to slice them thinly against the grain. This ensures the meat stays tender and easy to eat.
I hope these Korean BBQ Steak Bowls bring a spark of joy to your table. They are a wonderful way to enjoy fresh ingredients with your loved ones. Happy cooking!
— Lidia
Irresistible Korean BBQ Steak Bowls with Spicy Sesame Dressing
Ingredients
- 1.5 lbs flank steak, sliced thin against the grain
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic , minced
- 2 cups jasmine rice, uncooked
- 1 cup shredded carrots
- 1 cup English cucumber, thinly sliced
- 1 cup prepared kimchi
- 2 cups fresh baby spinach
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon hone y
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the marinade by whisking soy sauce, brown sugar, 1 tablespoon sesame oil, ginger, and garlic in a medium bowl.
- Add the sliced steak to the marinade and refrigerate for 30 minutes.
- Rinse the jasmine rice and cook according to package instructions until tender.
- Prepare the dressing by whisking gochujang, rice vinegar, 1 tablespoon soy sauce, honey, and 1 teaspoon sesame oil in a small bowl.
- Sauté the baby spinach in a lightly oiled pan until wilted; remove and set aside.
- Heat a heavy skillet or wok over high heat and sear the marinated steak in small batches until caramelized, approximately 3-5 minutes per batch.
- Divide the cooked rice into four serving bowls.
- Top each bowl with equal portions of seared steak, shredded carrots, sliced cucumber, sautéed spinach, and kimchi.
- Drizzle each bowl with the spicy sesame dressing and garnish with toasted sesame seeds.
