Korean BBQ Steak Rice Bowls: Bold Flavor, Perfectly Balanced Bowls
Korean BBQ Steak Rice Bowls made with tender marinated flank steak, fluffy rice, kimchi, crisp vegetables, and sesame seeds. A bold, balanced meal perfect for dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus marinating
- Yield: 4 bowls 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Korean-Inspired
Ingredients
2 to 3 pounds flank steak
1 cup Korean Barbecue Sauce
2 cups uncooked sweet brown or sweet white rice, cooked
2 cups kimchi
2 cups cucumber slices or cucumber roses
2 cups pickled or steamed carrots
8 green onions, thinly sliced
2 tablespoons sesame seeds
1/2 cup Korean Barbecue Sauce
Instructions
1. Place flank steak in a resealable bag and coat with Korean barbecue sauce.
2. Seal bag, remove excess air, and marinate in the refrigerator for 8 to 24 hours.
3. Preheat a grill pan over high heat.
4. Remove steak from marinade, allowing excess to drip off.
5. Grill steak undisturbed for 3 minutes, then flip and grill 3 more minutes.
6. Rotate steak 90 degrees, grill 3 minutes, flip, and grill final 3 minutes or until desired doneness.
7. Transfer steak to a cutting board and rest for 10 to 15 minutes.
8. Place 1 cup cooked rice in each bowl.
9. Arrange kimchi, cucumbers, and carrots over the rice.
10. Slice steak across the grain and add to bowls.
11. Drizzle barbecue sauce over bowls and top with green onions and sesame seeds.
12. Serve immediately.
Notes
For meal prep, store rice, vegetables, and steak separately.
Pack barbecue sauce, green onions, and sesame seeds separately and assemble before eating.
Slice steak thinly against the grain for maximum tenderness.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 12g
- Sodium: 1280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 95mg