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To create an unforgettable Savory Korean BBQ Steak Rice Bowl, it’s essential to understand the key ingredients involved. The foundation of this dish lies in its three main components: the marinated steak, the jasmine rice, and the fresh vegetables. Each of these elements plays a crucial role in contributing to the overall flavor, texture, and nutritional value of the bowl.

Korean BBQ Steak Rice Bowls

Savor the rich flavors of Korean cuisine with this delicious Savory Korean BBQ Steak Rice Bowl. Enjoy perfectly marinated steak, fluffy jasmine rice, and a colorful mix of fresh vegetables in a harmonious dish that’s both nutritious and satisfying. Explore the essential ingredients, effective cooking techniques, and cultural significance behind this vibrant meal. Impress your family or elevate your weeknight dinner with this easy-to-make recipe that captures the essence of Korean barbecue at home.
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Ingredients
  

For the Steak Marinade:

1 lb (450g) flank steak or ribeye

1/4 cup soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

2 cloves garlic, minced

1 inch piece of ginger, grated

1 tablespoon rice vinegar

1/2 teaspoon black pepper

1 tablespoon gochujang (Korean chili paste) - optional for spice

For the Rice Bowls:

2 cups cooked jasmine rice (or brown rice for a healthier option)

1 tablespoon vegetable oil

1 cup broccoli florets

1 carrot, julienned

1/4 cup sliced green onions (scallions)

1/4 cup kimchi (optional)

1 tablespoon sesame seeds, for garnish

Sliced cucumber, for serving

For Optional Toppings:

Fried eggs

Avocado slices

Extra gochujang for heat

Instructions
 

Marinate the Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, black pepper, and gochujang (if using). Whisk until well combined. Add the flank steak to the marinade, ensuring it's fully coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.

    Prepare the Vegetables: While the steak is marinating, prepare the vegetables. Heat a pan over medium heat and add vegetable oil. Add the broccoli florets and julienned carrots to the pan. Sauté for about 5-7 minutes until they are slightly tender but still vibrant in color. Remove from heat and set aside.

      Cook the Steak: Remove the steak from the marinade and discard the marinade. Heat a grill pan or skillet over high heat. Cook the steak for about 4-6 minutes on each side for medium-rare, or longer if you prefer your steak more done. Use a meat thermometer for accuracy; medium-rare should be at 135°F (57°C). Let the steak rest for 5 minutes before slicing thinly against the grain.

        Assemble the Rice Bowls: In serving bowls, place a generous scoop of cooked jasmine rice. Top the rice with slices of the grilled steak, sautéed broccoli and carrots, and a few pieces of kimchi if desired.

          Garnish and Serve: Sprinkle sliced green onions and sesame seeds over the top. Add any optional toppings like a fried egg or avocado slices to elevate the dish. Serve the bowls with sliced cucumber and extra gochujang on the side for those who enjoy a kick.

            Enjoy! Mix all the elements together in your bowl to enjoy a delicious Korean BBQ experience at home!

              Prep Time, Total Time, Servings: 15 minutes | 1 hour (including marination) | 4 servings