Korean BBQ Steak Bowls 

Korean BBQ Steak Bowls offer a delightful fusion of tender marinated flank steak, vibrant vegetables, and a savory sweet marinade. This dish combines the rich flavors of Korean cuisine with the convenience of a bowl meal, making it a perfect choice for a satisfying dinner.

Full Recipe:

Ingredients

For the Marinade:

• 1/4 cup soy sauce

• 2 tablespoons sesame oil

• 2 tablespoons brown sugar

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon rice vinegar

• 1/2 teaspoon red pepper flakes (optional)

For the Steak Bowls:

• 1 lb flank steak, thinly sliced

• 2 cups cooked rice (white or brown)

• 1 cup kimchi, chopped

• 1 cucumber, thinly sliced

• 1 carrot, julienned

• 1 avocado, sliced

• 2 green onions, chopped

• 1 tablespoon sesame seeds

• Fresh cilantro (optional)

Directions

1. Marinate the Steak: In a medium bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, and red pepper flakes (if using). Place the thinly sliced flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably up to 4 hours, to allow the flavors to meld.

2. Prepare the Rice: While the steak marinates, rinse the uncooked rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, fluff the rice with a fork and set it aside to keep warm.

3. Cook the Steak: Heat a grill pan or cast-iron skillet over medium-high heat. Remove the marinated steak from the refrigerator and let any excess marinade drip off. Discard the marinade. Add the steak to the hot pan and cook for 4-5 minutes without moving it to achieve a good sear. Flip the steak and cook for an additional 3-4 minutes, or until it reaches your desired level of doneness. Remove the steak from the pan and let it rest for a few minutes before slicing it against the grain.

4. Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Arrange the sliced steak, chopped kimchi, sliced cucumber, julienned carrot, avocado slices, and chopped green onions on top of the rice. Sprinkle sesame seeds over the bowls and garnish with fresh cilantro, if desired. Serve immediately and enjoy!

Nutritional Information (per serving)

• Calories: Approximately 500 kcal

• Protein: 35g

• Carbohydrates: 45g

• Fat: 20g

• Fiber: 6g

• Sodium: 800mg