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Homemade Korean BBQ Steak Bowls

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A delicious blend of tender flank steak, fresh veggies, and rice, drizzled with a savory Korean marinade.

Ingredients

Scale
  • 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
  • 2 cups cooked white rice
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 2 green onions (chopped)
  • 1 tablespoon sesame seeds

Instructions

  1. Whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated 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.
  3. Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
  4. Remove the flank steak from the marinade, reserving the marinade for later use. Sear the steak for 4–5 minutes on each side for medium-rare.
  5. Transfer the steak to a cutting board and let rest for 5 minutes.
  6. Pour the reserved marinade into the hot pan and let it simmer for 2–3 minutes until slightly thickened.
  7. Slice the rested steak thinly against the grain and toss it with the reduced sauce.
  8. Divide the cooked rice among bowls. Top each bowl with sliced steak, shredded carrots, sliced cucumber, and chopped green onions. Sprinkle sesame seeds on top.

Notes

For a more tender steak, marinate overnight. Feel free to adjust the gochujang for desired spice level.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/korean-bbq-steak-bowls-recipe/

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