Description
This Korean BBQ Steak Rice is a flavorful and satisfying dish featuring tender marinated steak served over fluffy rice, topped with a sweet-savory Korean-style sauce. It’s a quick and delicious meal inspired by traditional bulgogi, perfect for weeknights or meal prep.
Ingredients
- 1 lb flank steak or ribeye, thinly sliced against the grain
- 3 cups cooked jasmine or short-grain rice
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste, optional for heat)
- 1 tbsp vegetable oil
- 1/2 onion, thinly sliced
- 1/2 cup sliced green onions
- 1 tbsp sesame seeds (for garnish)
- 1/2 cup shredded carrots or cucumber slices (optional for topping)
Instructions
- In a bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and gochujang (if using).
- Add the sliced steak to the marinade, mix well, and let it sit for at least 20 minutes (or up to 1 hour for deeper flavor).
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the onions and cook for 2–3 minutes until softened.
- Add the marinated steak (discard extra marinade) and cook for 3–5 minutes, stirring occasionally, until browned and cooked through.
- Serve the steak mixture over bowls of warm rice.
- Top with green onions, sesame seeds, and optional carrots or cucumber slices.
- Drizzle with extra sauce from the pan and enjoy immediately.
Notes
- For a low-carb option, serve over cauliflower rice or steamed vegetables.
- Marinate the steak overnight for maximum flavor.
- Add a fried egg on top for an authentic Korean bibimbap-inspired twist.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-fry
- Cuisine: Korean