Korean Steak Bowls with Sesame Cucumber Slaw

Why You’ll Love This Recipe

Korean Steak Bowls with Sesame Cucumber Slaw offer a flavorful fusion of tender marinated beef and crisp, refreshing slaw. The savory-sweet marinade infuses the steak with authentic Korean BBQ flavors, while the sesame cucumber slaw adds crunch and brightness. These bowls are satisfying, easy to customize, and perfect for a quick weeknight dinner or a fun meal prep option.

ingredients

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

flank steaksoy saucebrown sugargarlicgingersesame oilrice vinegargochujang (Korean chili paste)green onionssaltpepperwhite rice or brown rice

For the sesame cucumber slaw:
English cucumberrice vinegarsesame oilhoneytoasted sesame seedsred pepper flakesgreen onionssalt

directions

Thinly slice the flank steak against the grain and place it in a bowl or zip-top bag.

In a small bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, gochujang, and chopped green onions to create the marinade.

Pour the marinade over the steak and let it marinate for at least 30 minutes or up to 8 hours in the fridge.

While the steak marinates, prepare the sesame cucumber slaw by combining thinly sliced cucumber with rice vinegar, sesame oil, honey, sesame seeds, red pepper flakes, green onions, and salt. Toss and refrigerate until ready to serve.

Cook your rice according to package instructions.

Heat a grill pan or skillet over medium-high heat. Sear the steak slices for 1-2 minutes per side until browned and cooked to your liking.

Assemble the bowls by layering cooked rice, slices of grilled steak, and a generous portion of sesame cucumber slaw.

Garnish with extra sesame seeds and green onions if desired.

Servings and timing

This recipe yields 4 bowls.
Preparation time: 15 minutes
Marinating time: 30 minutes to 8 hours
Cooking time: 10 minutes
Total time: 55 minutes to 8 hours 25 minutes

Variations

Swap flank steak with chicken or tofu for a different protein.

Add steamed or sautéed vegetables like carrots, broccoli, or bell peppers.

Use quinoa or cauliflower rice instead of regular rice for a low-carb option.

Drizzle with spicy mayo or extra gochujang for a spicy kick.

Top with a fried egg for added richness.

storage/reheating

Store steak, rice, and slaw separately in airtight containers in the fridge for up to 4 days.
Reheat rice and steak in the microwave or on the stove. Slaw is best served cold and fresh.

FAQs

Can I use another cut of beef?

Yes, skirt steak or ribeye are great alternatives.

Is gochujang very spicy?

It has a medium heat level with a slightly sweet flavor. You can adjust the amount to taste.

Can I prepare this ahead?

Yes, marinate the steak and make the slaw in advance for easy assembly later.

Is this dish gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

What can I use instead of cucumbers?

Try shredded cabbage or zucchini ribbons for a similar texture.

Can I freeze the steak?

Yes, marinated raw steak can be frozen. Thaw in the fridge before cooking.

Conclusion

Korean Steak Bowls with Sesame Cucumber Slaw are a perfect blend of bold, tangy, and fresh flavors in one vibrant bowl. They’re great for a nourishing dinner or a make-ahead lunch that’s anything but boring. Easy to make and packed with texture, this dish brings a taste of Korean BBQ right to your kitchen.

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