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Korean BBQ Steak Bowls

Flavor-packed Korean BBQ Steak Bowls with juicy flank steak, fresh veggies, and a sweet-savory sauce, perfect for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 590
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 pound flank steak
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 cloves garlic (minced)
  • 1 teaspoon grated ginger
  • 1 tablespoon gochujang
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil For cooking
For Serving
  • 2 cups cooked white rice
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 2 pieces green onions (chopped)
  • 1 tablespoon sesame seeds For garnish

Method
 

Preparation
  1. In a bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, and honey to make the marinade.
  2. Place the flank steak in a shallow dish and pour the marinade over it, turning to coat. Cover and refrigerate for at least 30 minutes.
Cooking
  1. Heat vegetable oil in a large skillet or grill pan over medium-high heat. Remove the steak from the marinade and reserve the marinade.
  2. Sear the steak for 4–5 minutes per side for medium-rare, then transfer to a cutting board and let it rest for 5 minutes.
  3. Meanwhile, pour the reserved marinade into the hot pan and simmer for 2–3 minutes until slightly thickened.
  4. Slice the rested steak thinly against the grain and toss with the reduced sauce.
Serving
  1. Divide cooked rice among bowls and top each with sliced steak, shredded carrots, sliced cucumber, chopped green onions, and a sprinkle of sesame seeds.

Notes

For even more flavor, marinate the steak overnight. You can also use chicken or tofu instead of flank steak, and add other vegetables like bell peppers or snap peas for variety.