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Sizzling Korean BBQ Steak Bowl
Tender, caramelised Korean BBQsteak is layered over steamed rice and paired with crisp vegetables for a flavour-packed bowl that’s as nourishing as it is delicious. Sweet, smoky and savoury notes combine in every bite, creating a restaurant-worthy meal that’s bursting with fresh, vibrant flavour.
Prepare the marinade: In a large bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar and black pepper until the sugar has dissolved.
Marinate the steak: Place the steak in a shallow dish or sealable bag and pour over the marinade. Coat well, then refrigerate for at least 30 minutes, or up to overnight for maximum flavour.
Cook the rice: Rinse the jasmine rice under cold running water until the water runs clear. Add to a saucepan with the water, bring to the boil, then reduce to a gentle simmer. Cover and cook for 15-18 minutes until tender, then leave to steam for 5 minutes.
Cook the steak: Remove the steak from the marinade and pat dry. Heat a griddle pan, barbecue or frying pan over high heat and cook for 3-4 minutes per side, depending on thickness and desired doneness. Rest for 5 minutes before slicing thinly against the grain.
Prepare the vegetables: Lightly toss the peppers, carrots and spring onions with a little oil. Grill or stir-fry for 2-3 minutes until just tender while retaining their crunch. Keep the cucumber fresh and uncooked.
Assemble the bowls: Divide the cooked rice between serving bowls. Arrange the sliced steak, grilled vegetables and fresh cucumber on top. Add kimchi for an extra burst of authentic Korean flavour, if desired.
Finish and serve: Scatter over toasted sesame seeds, fresh coriander and sliced jalapeños. For an extra flavour boost, drizzle with a little reserved marinade that has been boiled, or your favourite Korean BBQ sauce before serving.
A few details make all the difference
01
Marinate for Maximum Flavour
Allowing the steak to marinate for several hours helps the sweet, savoury and aromatic Korean BBQ flavours fully infuse the meat. For the best results, marinate overnight in the refrigerator and bring the steak to room temperature before cooking.
02
Achieve a Crispy Char on the Steak
Cook the steak in a very hot griddle pan or cast-iron skillet to create a beautifully caramelised exterior while keeping the centre juicy and tender. Avoid overcrowding the pan, which can prevent proper browning.
03
Assemble for Colour and Texture
Arrange the ingredients in sections around the bowl rather than mixing everything together. This showcases the vibrant vegetables and creates the perfect balance of flavours and textures in every bite.
Why this recipe works
Packed with bold Korean-inspired flavours, this steak bowl combines tender marinated beef, fluffy rice and fresh vegetables for the perfect balance of savoury, sweet and crunchy textures. It's quick to prepare, endlessly satisfying and ideal for a flavour-packed lunch or effortless weeknight dinner.
Cook’s notes
Cook to the perfect temperature
For tender, juicy steak, use a meat thermometer and remove it from the heat at around 54-57°C for medium-rare. Allow it to rest for a few minutes before slicing.
Give the marinade time to work
Marinating the steak for several hours, or ideally overnight, allows the flavours to fully penetrate the meat, resulting in a richer, more authentic Korean BBQ taste.
Slice against the grain
After resting, cut the steak into thin slices against the grain. This shortens the muscle fibres and ensures every bite is wonderfully tender and easy to eat.
Prepare the marinade: In a large bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar and black pepper until the sugar has dissolved.
Marinate the steak: Place the steak in a shallow dish or sealable bag and pour over the marinade. Coat well, then refrigerate for at least 30 minutes, or up to overnight for maximum flavour.
Cook the rice: Rinse the jasmine rice under cold running water until the water runs clear. Add to a saucepan with the water, bring to the boil, then reduce to a gentle simmer. Cover and cook for 15-18 minutes until tender, then leave to steam for 5 minutes.
Cook the steak: Remove the steak from the marinade and pat dry. Heat a griddle pan, barbecue or frying pan over high heat and cook for 3-4 minutes per side, depending on thickness and desired doneness. Rest for 5 minutes before slicing thinly against the grain.
Prepare the vegetables: Lightly toss the peppers, carrots and spring onions with a little oil. Grill or stir-fry for 2-3 minutes until just tender while retaining their crunch. Keep the cucumber fresh and uncooked.
Assemble the bowls: Divide the cooked rice between serving bowls. Arrange the sliced steak, grilled vegetables and fresh cucumber on top. Add kimchi for an extra burst of authentic Korean flavour, if desired.
Finish and serve: Scatter over toasted sesame seeds, fresh coriander and sliced jalapeños. For an extra flavour boost, drizzle with a little reserved marinade that has been boiled, or your favourite Korean BBQ sauce before serving.
Cook’s notes
Cook to the perfect temperature: For tender, juicy steak, use a meat thermometer and remove it from the heat at around 54-57°C for medium-rare. Allow it to rest for a few minutes before slicing.
Give the marinade time to work: Marinating the steak for several hours, or ideally overnight, allows the flavours to fully penetrate the meat, resulting in a richer, more authentic Korean BBQ taste.
Slice against the grain: After resting, cut the steak into thin slices against the grain. This shortens the muscle fibres and ensures every bite is wonderfully tender and easy to eat.
Cooking mode
Sizzling Korean BBQ Steak Bowl
Prepare the marinade: In a large bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar and black pepper until the sugar has dissolved.
Marinate the steak: Place the steak in a shallow dish or sealable bag and pour over the marinade. Coat well, then refrigerate for at least 30 minutes, or up to overnight for maximum flavour.
Cook the rice: Rinse the jasmine rice under cold running water until the water runs clear. Add to a saucepan with the water, bring to the boil, then reduce to a gentle simmer. Cover and cook for 15-18 minutes until tender, then leave to steam for 5 minutes.
Cook the steak: Remove the steak from the marinade and pat dry. Heat a griddle pan, barbecue or frying pan over high heat and cook for 3-4 minutes per side, depending on thickness and desired doneness. Rest for 5 minutes before slicing thinly against the grain.
Prepare the vegetables: Lightly toss the peppers, carrots and spring onions with a little oil. Grill or stir-fry for 2-3 minutes until just tender while retaining their crunch. Keep the cucumber fresh and uncooked.
Assemble the bowls: Divide the cooked rice between serving bowls. Arrange the sliced steak, grilled vegetables and fresh cucumber on top. Add kimchi for an extra burst of authentic Korean flavour, if desired.
Finish and serve: Scatter over toasted sesame seeds, fresh coriander and sliced jalapeños. For an extra flavour boost, drizzle with a little reserved marinade that has been boiled, or your favourite Korean BBQ sauce before serving.
A letter from table number seven
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