Name: Korean Beef Steak Rice Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: Korean
Ingredients: 1 lb flank steak or ribeye, thinly sliced; 3 cups cooked white rice (short or medium grain); 3 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp brown sugar or honey; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tsp rice vinegar; 1 tbsp gochujang (Korean chili paste); 2 green onions, sliced; 1 carrot, julienned or shredded; 1/2 cucumber, thinly sliced; 1/2 cup kimchi (optional); 1 tsp sesame seeds (for garnish); 1 tbsp neutral oil (for cooking)

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Why You’ll Love This Recipe

This recipe is perfect for anyone looking for a bold and balanced meal that’s easy to prepare. The steak is juicy and well-seasoned, the vegetables add freshness and crunch, and the rice soaks up all the flavorful juices. It’s an ideal dish for weeknight dinners, meal prep, or impressing guests with minimal effort. Best of all, it’s customizable and can be made spicy or mild depending on your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flank steak or ribeye, thinly sliced
Cooked white rice (short or medium grain preferred)
Soy sauce
Sesame oil
Brown sugar or honey
Garlic cloves, minced
Fresh ginger, grated
Rice vinegar
Gochujang (Korean chili paste)
Green onions, sliced
Carrots, julienned or shredded
Cucumber, thinly sliced
Kimchi (optional)
Sesame seeds (for garnish)
Neutral oil (for cooking)

Directions

In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and gochujang to create the marinade.
Add the sliced steak to the marinade and let it sit for at least 30 minutes, or up to 2 hours for more flavor.
Heat oil in a skillet or grill pan over high heat. Cook the marinated steak in batches to avoid overcrowding, searing for 2–3 minutes per side until browned and cooked through.
While the steak cooks, prepare the vegetables and cook the rice if not already done.
Assemble the bowls: start with a bed of rice, top with steak slices, then arrange carrots, cucumbers, kimchi, and green onions around the bowl.
Drizzle with extra sauce if desired and sprinkle with sesame seeds before serving.

Servings and timing

This recipe makes approximately 4 servings.

Prep time: 20 minutes
Marinating time: 30 minutes to 2 hours
Cook time: 10 minutes
Total time: About 1 hour

Variations

Spicy Version: Add extra gochujang or sliced fresh chili peppers.
Low-Carb: Serve over cauliflower rice or shredded cabbage instead of white rice.
Vegetarian Option: Substitute steak with grilled tofu or mushrooms.
Egg Topping: Add a soft-boiled or fried egg for extra richness.
Pickled Veggies: Use quick-pickled radish or daikon for tang and crunch.
Noodle Bowl: Swap rice with cooked soba or rice noodles.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the steak and rice in a skillet or microwave until hot. Keep vegetables like cucumbers and green onions separate until ready to serve for best texture. The cooked steak can also be frozen for up to 2 months—thaw in the fridge overnight before reheating.

FAQs

What type of steak is best for this recipe?

Flank steak or ribeye works well due to their flavor and tenderness when sliced thinly.

Can I marinate the steak overnight?

Yes, marinating overnight will enhance the flavor and tenderness even more.

Is gochujang necessary?

Gochujang adds authentic Korean flavor and mild heat, but you can substitute with sriracha or leave it out for a milder version.

Can I make this dish ahead of time?

Yes, all components can be prepped ahead. Store separately and assemble when ready to eat.

What vegetables can I use?

Common toppings include carrots, cucumbers, green onions, radishes, and kimchi. Feel free to use what you have on hand.

Can I use brown rice?

Yes, brown rice is a healthy and hearty alternative to white rice.

How do I slice steak thinly?

Freeze the steak for 20–30 minutes before slicing—it helps achieve thin, even slices.

What sauce goes well with this bowl?

Drizzle with extra marinade (boiled), a mixture of soy sauce and sesame oil, or spicy mayo for more flavor.

Is this dish gluten-free?

Use gluten-free soy sauce or tamari and check that your gochujang is gluten-free to make the recipe suitable.

Can I use a different protein?

Yes, chicken, shrimp, tofu, or even ground beef can work well in place of steak.

Conclusion

The Korean Beef Steak Rice Bowl is a deliciously simple yet flavor-packed dish that brings the taste of Korean cuisine to your table. With juicy steak, fresh veggies, and a rich marinade, it’s a well-balanced meal that’s easy to love. Whether you’re meal prepping for the week or making a quick dinner, this recipe is sure to become a favorite.