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Korean BBQ Steak Rice Bowl

A quick, flavor-packed bowl with caramelized bulgogi-style steak, quick-pickled veggies, and rice, ready in 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 520

Ingredients
  

Quick-Pickled Vegetables
  • 1 medium carrot, julienned
  • 0.5 English cucumber, thinly sliced
  • 0.25 small red onion, thinly sliced
  • 0.33 cup rice vinegar
  • 1 tbsp sugar
  • 0.5 tsp salt
Korean BBQ Steak & Marinade
  • 1.25 lbs flank steak, thinly sliced or sirloin
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 0.25 cup soy sauce or tamari
  • 2 tbsp brown sugar
  • 1 tbsp gochujang Korean chili paste
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp neutral oil
  • 1 tbsp toasted sesame oil
  • 0.5 tsp black pepper
For Assembly
  • 3 cups cooked jasmine rice
  • 3 green onions, sliced
  • 1 tbsp toasted sesame seeds

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Sharp knife
  • Tongs

Method
 

  1. Make the quick pickle: Combine rice vinegar, sugar, and salt. Stir to dissolve. Add carrot, cucumber, and onion. Set aside for 15-20 mins.
  2. Slice steak thinly against the grain. Whisk all marinade ingredients (garlic through black pepper) in a bowl. Add steak, toss to coat, and marinate 15 mins.
  3. Cook rice according to package directions.
  4. Heat a large skillet over medium-high heat. Cook steak in a single layer for 2-3 mins per side until caramelized. Work in batches. Set steak aside.
  5. Reduce heat to medium. Pour reserved marinade into skillet. Simmer 2-3 mins until slightly thickened. Return steak and juices to pan. Add sesame oil and toss to glaze.
  6. Assemble bowls with rice, glazed steak, drained pickled vegetables. Garnish with green onions and sesame seeds. Serve immediately.

Notes

For deeper flavor, marinate steak up to 2 hours in the fridge. Gochujang paste can be found in most Asian grocery stores or online. Quick-pickled veggies keep for a week in the fridge.