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Homemade Korean BBQ Beef Rice Bowls with Quick Kimchi photo

Korean BBQ Beef Rice Bowls with Quick Kimchi

This Korean BBQ Beef Rice Bowl is bursting with flavor! Tender marinated beef, spicy quick kimchi, and fresh veggies make the perfect easy weeknight dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Marinade and Beef
  • 1 pound beef sirloin thinly sliced
  • 2 tablespoons soy sauce low sodium preferred
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 2 cloves garlic minced
  • 1 teaspoon ginger freshly grated
For the Quick Kimchi and Vegetables
  • 1 cup cucumber julienned
  • 1 cup carrots julienned
  • 0.5 cup green onions chopped
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochugaru Korean red pepper flakes
  • 1 teaspoon sugar
  • salt to taste
Additional Ingredients
  • turkey bacon cooked and crumbled (optional topping)
For Serving
  • 2 cups cooked rice white, jasmine, or brown

Equipment

  • Non-stick skillet or cast iron pan
  • Mixing bowls
  • Sharp knife and cutting board
  • Measuring spoons and cups
  • Rice cooker or pot

Method
 

Prepare the Beef Marinade
  1. In a medium bowl, whisk together the soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger until the sugar dissolves. Add the thinly sliced beef sirloin, making sure each piece is coated well in the marinade. Cover and let it sit for at least 15 minutes or up to an hour in the fridge for deeper flavor.
Make the Quick Kimchi
  1. While the beef marinates, prepare the quick kimchi. In a separate bowl, combine the julienned cucumbers, carrots, and chopped green onions. Add the rice vinegar, gochugaru, sugar, and a pinch of salt. Toss everything together until the vegetables are evenly coated and slightly softened.
Cook the Rice
  1. Prepare your rice according to package instructions or use a rice cooker. Fluffy, steamed rice forms the perfect base for this bowl.
Cook the Beef
  1. Heat a skillet over medium-high heat. Add the marinated beef in a single layer, cooking for about 2-3 minutes per side until the meat is browned and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Remove from heat once done.
Assemble the Bowls
  1. Divide the cooked rice between bowls. Top with the sizzling Korean BBQ beef slices, then spoon over the quick kimchi and fresh julienned vegetables. Sprinkle with extra green onions for garnish. If you like, add cooked and crumbled turkey bacon on top for a smoky, crispy finish.
Serve
  1. Serve immediately while warm. Enjoy the delightful combination of tender beef, spicy crunchy kimchi, and refreshing vegetables.

Notes

  • Marinate the beef for at least 15 minutes to ensure tender, flavorful meat.
  • Avoid overcrowding the pan when cooking beef to get a nice sear instead of steaming.
  • Store quick kimchi separately from beef and rice to keep its crunch when reheating leftovers.
  • Adjust the spice level by reducing or omitting gochugaru for a milder taste.
  • Substitute beef with tofu or tempeh for a vegetarian version.