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- 1 lb flank steak, thinly sliced - 1/4 cup soy sauce - 2 tablespoons brown sugar - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 inch ginger, grated - 1 tablespoon gochujang (Korean chili paste) - 2 cups cooked white rice - 1 cup cucumber, julienned - 1 cup carrot, julienned - 1/2 cup green onions, chopped - Sesame seeds for garnish - Kimchi for serving (optional) The main star of this dish is the flank steak. It cooks quickly and takes on the flavors of the marinade very well. The marinade is a mix of soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. Each ingredient adds depth and a nice kick to the steak. For toppings, the fresh vegetables like cucumber and carrot add a crisp texture. Green onions and sesame seeds finish off the bowls nicely. - Alternative garnishes: sliced radish, cilantro, or sliced jalapeños - Side dishes: Korean pancakes, pickled vegetables, or a simple salad You can customize your bowl with other garnishes. Sliced radish or fresh cilantro can add brightness. For a complete meal, serve side dishes like Korean pancakes or pickled veggies. - Calories per serving: approximately 450 calories - Macronutrient breakdown: - Protein: 30g - Carbohydrates: 55g - Fat: 15g This dish is balanced and filling. Each serving packs a good amount of protein thanks to the steak. The rice provides carbohydrates for energy, while the sesame oil adds healthy fats. For the full recipe, check out the details above! To start, gather your ingredients. In a bowl, combine: - 1/4 cup soy sauce - 2 tablespoons brown sugar - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 inch ginger, grated - 1 tablespoon gochujang Mix these well to make a flavorful marinade. Once mixed, add the flank steak. Make sure every slice gets coated. Cover the bowl and let it sit in the fridge for at least 30 minutes. For a stronger taste, let it marinate for up to 2 hours. Next, heat your grill pan or skillet over medium-high heat. Take the steak out of the marinade. Let any extra marinade drip off. Place the steak slices in the pan. Cook them for about 3-4 minutes on each side. You want the steak charred and cooked to your liking. Now, it’s time to build your rice bowls. Start with a generous portion of cooked white rice at the bottom of each bowl. On top of the rice, layer the grilled steak slices. Next, add the julienned cucumber and carrot. For a pop of color and flavor, sprinkle chopped green onions and sesame seeds over the top. You can serve kimchi on the side for an extra kick. Enjoy this delicious meal! For the complete recipe, check out the Full Recipe. To create a rich flavor, marinate your flank steak. A good marinade is key. Mix soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang. This combo adds depth. Coat the steak well. Let it sit in the fridge for at least 30 minutes. For the best taste, aim for 2 hours. This longer time helps the flavors soak in. Use a grill pan or skillet for cooking. These tools give the steak a nice char. Heat the pan over medium-high heat before adding the meat. Avoid cooking it for too long. Three to four minutes on each side works well. Keep an eye on it to prevent overcooking. Overcooked steak can be tough and dry. You want it juicy and tender. Make your rice bowls look great. Start with a base of white rice. Then, layer the grilled steak on top. Add julienned cucumber and carrot for color. Sprinkle chopped green onions and sesame seeds for a final touch. For an extra kick, serve with kimchi on the side. This adds flavor and variety to your meal. {{image_2}} You can swap out the flank steak for different cuts. Ribeye or sirloin work well too. They bring different flavors and textures. If you prefer a vegetarian option, try marinated tofu or portobello mushrooms. They soak up the marinade nicely and taste great. Spice it up! You can add more gochujang for heat or a bit of honey for sweetness. Both make the dish more exciting. For unique toppings, consider adding sliced radishes or avocado. They add freshness and a new flavor twist. You can serve your Korean BBQ steak rice bowls in a bowl or on a plate. Bowls are fun and easy to eat. Plates look nice for a dinner party. If you have guests, try family-style serving. Place everything on the table and let everyone build their own bowl. It’s a fun way to share a meal! To keep your Korean BBQ steak rice bowls fresh, store leftovers in the fridge. Use an airtight container for best results. The steak and rice can stay good for about three days. If you have extra veggies, store them separately. Avoid sogginess by not mixing them with the rice or steak. For longer storage, you can freeze the cooked steak. Place it in a freezer-safe bag, removing as much air as possible. This way, it lasts up to three months. However, the veggies don’t freeze well. They may lose their crunch and flavor. When it’s time to enjoy your leftovers, reheating is key. The best way is to use the microwave. Place the rice and steak in a bowl, cover it, and heat for one to two minutes. Stir halfway to ensure even heating. You can also use a skillet. Heat it on low and stir your steak for a few minutes. This method keeps the steak juicy. To retain flavor, add a splash of water or soy sauce while reheating. This helps to keep everything moist and tasty. Plus, it gives a nice boost to the flavors. In the fridge, your Korean BBQ steak bowls last about three days. After that, they may spoil. Signs of spoilage include a sour smell or a change in color. If the steak looks slimy or the rice is dry, it's best to toss it. Always trust your senses. If something seems off, don’t eat it. You can use sirloin steak or ribeye instead of flank steak. These cuts are tender and flavorful. They will give a similar taste, but they might be a bit richer. If you want a leaner option, try chicken or tofu. They will change the flavor and texture but can be delicious. Yes, you can prepare these rice bowls ahead of time. First, marinate the steak as directed in the Full Recipe. After cooking, let the steak cool before assembling the bowls. Store each bowl in an airtight container in the fridge. Keep the vegetables separate to stay fresh. This recipe is great for meal prep! You can portion the rice and steak into individual servings. This makes it easy to grab a bowl when you’re hungry. For reheating, use the microwave for the rice and steak. This keeps them warm and tasty without losing flavor. This article covered how to make Korean BBQ Steak Rice Bowls. We looked at main and optional ingredients, cooking steps, and tips for flavor. I shared storage info and answered common questions. In the end, you can enjoy this dish with many variations. Make it your own by trying different ingredients and flavors. Happy cooking, and enjoy your tasty rice bowls!

- Korean BBQ Steak Rice Bowls

Experience the deliciousness of Korean BBQ Steak Rice Bowls, a quick and easy meal perfect for any night! This recipe features tender flank steak marinated in a blend of flavorful ingredients like soy sauce and gochujang, served over a bed of fluffy rice and fresh veggies. In just 30 minutes, you can enjoy a restaurant-quality dish at home. Click through now to explore this recipe and impress your family with a taste of Korea!
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Ingredients
  

1 lb flank steak, thinly sliced

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons sesame oil

2 cloves garlic, minced

1 inch ginger, grated

1 tablespoon gochujang (Korean chili paste)

2 cups cooked white rice

1 cup cucumber, julienned

1 cup carrot, julienned

1/2 cup green onions, chopped

Sesame seeds for garnish

Kimchi for serving (optional)

Instructions
 

In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang to create a marinade.

    Add the sliced flank steak to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

      Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade, allowing excess to drip off.

        Cook the steak slices for about 3-4 minutes on each side, or until nicely charred and cooked to your desired doneness.

          While the steak is cooking, prepare the rice bowls. In serving bowls, arrange a generous portion of cooked rice at the bottom.

            Top the rice with the grilled steak, followed by the julienned cucumber and carrot.

              Sprinkle the chopped green onions and sesame seeds over the bowls for added flavor and texture.

                Serve with kimchi on the side for an extra kick, if desired.

                  15 minutes prep time | 15 minutes cooking time | Total time 30 minutes | Serves 4