Description
Delicious marinated steak served over sticky rice with fresh vegetables and Korean BBQ sauce, perfect for a quick dinner or special occasion.
Ingredients
- 2 to 3 pounds flank steak
- 1 cup Korean BBQ Sauce
- 2 cups sweet brown rice (or white rice), cooked
- 2 cups kimchi
- 2 cups cucumber slices or 16 cucumber roses
- 2 cups pickled carrots or steamed carrots
- 8 green onions, trimmed and thinly sliced
- 2 tablespoons sesame seeds
- 1/2 cup Korean BBQ Sauce (for drizzling)
Instructions
- Marinate the Steak: Place the flank steak in a resealable zipper bag. Pour the Korean BBQ sauce over the steak and seal the bag. Refrigerate for 6 to 24 hours.
- Cook the Steak: Preheat a grill pan over high heat. Remove the steak from the marinade, letting excess sauce drip off. Grill the steak for 3 minutes per side, then flip it to create crosshatch grill marks. Grill for another 3 minutes until it reaches your desired doneness.
- Assemble the Bowls: While the steak is resting, cook the rice and prepare the vegetables. Add a scoop of rice to each bowl, then arrange the kimchi, cucumber slices, and pickled carrots around the rice.
- Slice and Serve: Slice the steak against the grain and arrange the slices on top of the rice. Drizzle the remaining Korean BBQ sauce over the steak, and garnish with green onions and sesame seeds.
- Enjoy: Serve your bowls hot and enjoy the delightful contrast of flavors and textures!
Notes
Feel free to swap the steak for chicken or tofu for a different protein. Pair with garlic bread or stir-fried vegetables for added crunch.
- Prep Time: 360 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean