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Korean cuisine is increasingly captivating food lovers around the globe with its vibrant flavors, rich history, and diverse ingredients. From the spicy kick of kimchi to the savory delight of bulgogi, the dishes of Korea reflect a unique balance of taste and tradition. Among these beloved culinary creations, Korean BBQ Steak Rice Bowls stand out as a satisfying and flavorful option that combines marinated steak, aromatic rice, and fresh vegetables into one harmonious bowl.

Korean BBQ Steak Rice Bowls

Explore the vibrant flavors of Korean cuisine with these delicious Korean BBQ Steak Rice Bowls. Combining marinated flank steak, fluffy jasmine rice, and fresh vegetables, this dish offers a perfect harmony of taste and texture. Learn the secrets of marinating, cooking the ideal rice, and sautéing veggies for a delightful meal that celebrates Korean BBQ culture. Perfect for sharing with family and friends, it’s a satisfying and nutritious option for any occasion.
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Ingredients
  

1 lb flank steak, thinly sliced against the grain

1 cup jasmine rice

2 tablespoons soy sauce

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon sesame oil

2 tablespoons brown sugar

2 cloves garlic, minced

1-inch piece ginger, grated

2 green onions, chopped (plus extra for garnish)

1 cup sliced shiitake or button mushrooms

1 small zucchini, diced

2 tablespoons vegetable oil (for cooking)

1 cup spinach, sautéed

Toasted sesame seeds for garnish

Optional: Kimchi for serving

Instructions
 

Marinate the Steak: In a bowl, combine the soy sauce, gochujang, sesame oil, brown sugar, minced garlic, grated ginger, and chopped green onions. Mix well. Add the sliced flank steak to the marinade and toss to coat. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for better flavor.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, add 1 cup of rice and 1.5 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes, or until the water is absorbed and the rice is fluffy. Remove from heat and let it sit, covered, for another 10 minutes.

      Sauté the Vegetables: In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced mushrooms and diced zucchini. Sauté for about 4-5 minutes until the vegetables are tender. Add the sautéed spinach just until warmed through. Season with a pinch of salt and pepper.

        Cook the Steak: In the same skillet, add the marinated steak (discard the marinade) and cook over high heat for about 3-4 minutes on each side until browned and cooked to your desired doneness.

          Assemble the Bowls: In serving bowls, place a generous scoop of jasmine rice as the base. Top with the sautéed vegetables and the cooked steak. Garnish with additional chopped green onions, toasted sesame seeds, and if desired, a side of kimchi.

            Serve: Enjoy your Korean BBQ steak rice bowls warm, allowing guests to mix everything for a delicious bite!

              Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings