Description
These Ultimate Korean BBQ Beef Bowls are not just delicious—they’re an experience! Tender, juicy beef paired with sticky rice, creamy avocado, and a rainbow of fresh veggies make this dish pure comfort food.
Ingredients
Scale
- 1 lb (450g) flank steak, thinly sliced against the grain
- 1/4 cup (60ml) soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup (200g) sticky rice (also known as glutinous rice)
- 1 1/4 cups (300ml) water
- 1 ripe avocado, sliced
- 1 cup (150g) shredded carrots
- 1 cup (150g) cucumber, thinly sliced
- 2 green onions, chopped
- Sesame seeds for garnish
- Sriracha or chili sauce (optional, for heat)
Instructions
- Start by marinating the beef. In a medium bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Whisk together until the sugar is dissolved.
- Add the thinly sliced flank steak to the marinade, making sure all pieces are well-coated. Cover and let it marinate for at least 15 minutes, or up to overnight in the fridge for a deeper flavor.
- While the beef is marinating, rinse the sticky rice under cold water until the water runs clear.
- If using a rice cooker, add the rinsed sticky rice and water, then cook according to your rice cooker’s instructions. If using a pot, combine the rice and water in a saucepan, cover, and bring to a boil. Reduce heat to low and let it simmer for about 20 minutes or until the rice is tender and the water is absorbed.
- Once the rice is cooking, heat a non-stick skillet over medium-high heat. Add the marinated beef in a single layer, cooking for about 3-4 minutes on each side until browned and cooked through.
- While the beef is cooking, prepare your toppings: slice the avocado, shred the carrots, and slice the cucumber. Set aside.
- Once the beef is cooked, it’s time to assemble your bowls! Start with a generous scoop of sticky rice at the bottom.
- Top with the cooked beef, followed by the sliced avocado, shredded carrots, and cucumber. Sprinkle with chopped green onions and sesame seeds for a finishing touch.
- If you like it spicy, drizzle with Sriracha or your favorite chili sauce!
Notes
Slice against the grain for tender beef. Don’t overcrowd the pan while cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6
- Sodium: 800
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
Keywords: Korean BBQ, beef bowls, easy recipe, comfort food, quick meal