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A colorful Korean BBQ steak bowl with seared meat, carrots, cucumber, and kimchi over rice.

Irresistible Korean BBQ Steak Bowls with Spicy Sesame Dressing

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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 servings
Calories 650 kcal

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.