Korean BBQ Steak Bowls: A Delicious & Easy Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1.5 lbs flank steak (or skirt/ribeye)
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 2 tbsp gochujang (Korean chili paste)
- 2 cups cooked rice (short or medium grain)
- 1 English cucumber
- 1/2 cup mayonnaise
- Instructions:
Instructions
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, minced garlic, ginger, black pepper, and optional red pepper flakes.
- Marinate the steak in the mixture for at least 30 minutes (up to 4 hours).
- For pickled cucumbers, mix rice vinegar, sugar, and salt in a bowl; add sliced cucumbers and let sit for at least 15 minutes.
- Make spicy mayo by blending mayonnaise with gochujang, sesame oil, and rice vinegar until smooth.
- Grill or sear marinated steak for about 3-5 minutes on each side until desired doneness.
- Let the steak rest before slicing against the grain.
- Assemble bowls by layering rice, sliced steak, pickled cucumbers, and drizzling with spicy mayo.
- Helpful Notes:
Nutrition
- Serving Size: 1 bowl (about 500g)
- Calories: 620
- Sugar: 8g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg