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A full shot of delicious Korean BBQ steak rice bowls, beautifully arranged

Zesty Gochujang Steak & Kimchi Rice Bowl

This Zesty Gochujang Steak & Kimchi Rice Bowl is a vibrant and flavorful dish featuring tender sirloin steak marinated in a savory-sweet gochujang sauce, served over fluffy rice with fresh kimchi, cucumber, and avocado.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 people
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 1 lb sirloin steak thinly sliced against the grain
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 2 garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 1 tsp gochujang for marinade
Rice & Toppings
  • 2 cups uncooked short-grain white rice
  • Water as per package instructions for rice
  • 1 cup kimchi
  • 1/2 English cucumber thinly sliced
  • 1 avocado sliced
  • 2 green onions sliced
  • Sesame seeds for garnish
  • 1 tbsp cooking oil

Equipment

  • shallow dish or zip-top bag
  • whisk
  • rice cooker or saucepan
  • cutting board
  • knife
  • large skillet or wok
  • serving bowls

Method
 

Marinade the Steak
  1. Whisk together soy sauce, honey, sesame oil, garlic, ginger, rice vinegar, and gochujang in a dish or bag.
  2. Add sliced steak to the marinade, ensuring full coating, then refrigerate for 30 minutes to 4 hours.
Prepare Rice and Toppings
  1. Cook rice according to package directions after rinsing thoroughly; set aside once done.
  2. While steak marinates, thinly slice the cucumber, avocado, and green onions.
Cook the Steak
  1. Heat cooking oil in a large skillet over medium-high heat.
  2. Add marinated steak in a single layer and cook for 2-3 minutes per side until browned.
Assemble and Serve
  1. Divide cooked rice among bowls and arrange the cooked steak over the rice.
  2. Arrange kimchi, cucumber, avocado, and green onions around the steak, then sprinkle with sesame seeds.
  3. Serve immediately for optimal enjoyment.

Notes

For extra flavor, you can toast the sesame seeds before sprinkling them on top. Adjust the amount of gochujang to your preferred spice level. A quick pickle of the cucumber slices before serving can add an extra layer of tanginess.