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Korean BBQ Steak Rice Bowls – A Flavor-Packed Weeknight Favorite

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Tender Korean BBQ steak served over fluffy rice with pickled veggies, gochujang mayo, and fresh garnishes — a quick, flavorful bowl that’s perfect for dinner or meal prep.

Ingredients

Scale

  • 1 lb flank or ribeye steak, thinly sliced

  • 1/3 cup soy sauce

  • 2 tbsp brown sugar

  • 1 tbsp sesame oil

  • 3 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

  • 1/2 grated Asian pear or apple

  • 2 tsp rice vinegar

  • 2 cups short-grain white rice

  • 1/2 cup cucumber, thinly sliced

  • 1/2 cup carrots, julienned

  • 1/2 cup rice vinegar (for pickling)

  • 1 tbsp sugar

  • 1/2 tsp salt

  • 3 tbsp mayonnaise

  • 1 tbsp gochujang

  • 1 tsp lime juice or sesame oil

  • Toppings: green onions, sesame seeds, kimchi, egg (optional)

Instructions

  • In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, and rice vinegar. Add steak and marinate 30 min–4 hrs.

  • Cook rice per package instructions.

  • For pickles, combine vinegar, sugar, salt; add veggies and soak for 20–30 minutes.

  • Mix mayo, gochujang, and lime juice to make sauce.

  • Heat pan over medium-high. Sear steak slices in batches, 1–2 minutes per side. Rest and slice.

  • Assemble bowls: rice, steak, pickled veggies, gochujang mayo, and toppings.

Notes

  • Use tamari for gluten-free version.

  • Sub tofu for a vegan option.

  • Great for meal prep.

Find it online: https://bitetrovu.com/korean-bbq-steak-rice-bowls-a-flavor-packed-weeknight-favorite/