If you’re a fan of bold, rich flavors, then Korean BBQ Steak Rice Bowls will be your next favorite dish. These bowls are a wonderful blend of spicy, umami-filled steak and perfectly cooked rice, garnished with fresh vegetables and a hint of sesame. They’re not just meals; they’re experiences, bringing together the best of Korean cuisine in a single bowl.
Ingredients
For this recipe, you’ll need boneless ribeye steak, soy sauce, sesame oil, brown sugar, garlic cloves, ginger, green onions, cooked rice, kimchi, and your choice of fresh vegetables like cucumber and carrots.
Equipments
Ensure you have a sharp knife for slicing the steak, a large mixing bowl for marinating, a grill pan or skillet for cooking, and a rice cooker or pot for preparing the rice. Tongs will also be helpful for handling the steak while grilling.
How to Make Korean BBQ Steak Rice Bowls – Step By Step
Step 1: Marinate the Steak
In a large bowl, mix soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Add thinly sliced ribeye steak to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes to let the flavors fully penetrate the meat.
Step 2: Cook the Rice
While the steak marinates, prepare your rice. Rinse your desired amount of rice under cold water, then cook it in a rice cooker or a pot on the stove according to package instructions. Keep it warm until serving.
Step 3: Prepare Vegetables
Slice cucumbers and carrots into thin, bite-sized pieces. Chop green onions and set aside. These will add freshness and crunch to your bowls.
Step 4: Grill the Steak
Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated steak slices. Cook for 2-3 minutes on each side, depending on thickness and your desired doneness. Remove from heat and let rest for a couple of minutes.
Step 5: Assemble the Bowls
In a bowl, layer cooked rice, a generous portion of grilled steak, and arrange the fresh vegetables on top. Add a scoop of kimchi and sprinkle with chopped green onions and sesame seeds for a true Korean touch.
How to Serve Korean BBQ Steak Rice Bowls
These bowls are best served warm. They’re a delightful meal for lunch or dinner, offering a balance of protein, healthy fats, and carbs. Enjoy them with a side of spicy Gochujang sauce for an extra kick.
Recipe Success Tips & Suggestions
For optimal flavor, marinate the steak for at least 2 hours or overnight if possible. Use high-quality steak for the best texture and taste. Adding a bit of rice vinegar to your rice while cooking can give it a more authentic Korean taste.
High-Powered Protein Delight
Elevating your Korean BBQ Steak Rice Bowls to a high-protein meal is simple. Opt for tofu or chicken breast alongside the steak. Add an extra serving of edamame beans or chickpeas for that protein punch.
Low-Carb Korean Culinary Adventure
To make a low-carb version, substitute the rice with cauliflower rice. It maintains the delightful texture without the carbs. Increase the vegetable portion with a fresh greens mix or spiralized zucchini for a healthy twist.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm in a skillet until heated through.
FAQs
Can I use any cut of beef for this recipe? Technically, yes, but ribeye offers the best flavor and texture.
What if I don’t have brown sugar? You can substitute with honey or maple syrup.
Is it necessary to use a grill pan? A regular skillet works fine, but a grill pan gives those lovely char marks.
Can I freeze the steak after marinating? Yes, the marinated steak can be frozen for up to 3 months.
Savor Every Bite and Share the Flavor!
This Korean BBQ Steak Rice Bowl isn’t just a recipe; it’s a culinary journey right to the heart of Korea without leaving your kitchen. Encourage your friends and family to try it to experience a taste of Korea. Don’t forget to share your creations and leave a comment below telling us how they turned out!
Korean BBQ Steak Rice Bowls
Ingredients
Main Ingredients
- ribeye steak
- soy sauce
- sesame oil
- brown sugar
- garlic
- ginger
- cooked rice
- kimchi
- cucumber
- green onions
- carrot
Instructions
Steps
- In a large bowl, combine soy sauce, sesame oil, brown sugar, garlic, and ginger. Add the steak strips and mix well to coat. Allow to marinate for at least 30 minutes in the refrigerator.
- Cook the rice according to package instructions. Keep it warm and set aside.
- Prepare your vegetables while waiting. Slice the cucumber, chop the green onions, and slice the carrot.
- Heat a grill pan over medium-high heat. Add the marinated steak and cook for 2-3 minutes on each side until done to desired doneness. Let the steak rest.
- Assemble your bowl with a layer of cooked rice, a portion of grilled steak, and arrange fresh vegetables and kimchi on top.