These Korean Steak Bowls are made with juicy seared steak bites, a quick sesame cucumber slaw, your choice of rice or quinoa, and the best 2-ingredient spicy dressing!
Meet the bowls that we have been making on major repeat lately.
They were actually inspired by a Korean burger recipe that I made with some friends in the States a few months back. But since good burger buns are notoriously difficult to find here in Barcelona (lol, dont get me started), I ended up adapting the recipe into these simple salad-y rice bowls once I arrived back home. And over the past few months, this recipe has turned into one of our all-time favorites for easy meal prep lunches and dinners for the week ahead.
The protein here is of course 100% up to you Im partial making these bowls with juicy soy-marinated steak bites, but you could just as easily swap in ground beef (or Beyond Beef), chicken, pork, shrimp, tofu, or tempeh. You also have the choice of rice, quinoa or other grains as your base for these bowls. But the slaw and dressing are non-negotiables here. I am absolutely in love with this sesame cucumber slaw recipe, which adds a burst of bright fresh flavors and cool crunch to these bowls, and also holds up well in the fridge for a few days if you are making these bowls for meal prep. And get ready, because once you meet this creamy dreamy spicy gochujang sauce, youre going to want to be drizzling it on just about everything. Altogether, the ingredients combine to form the most irresistible balance of textures and flavors that were obsessed with here in our house. Im certain youre going to love them too!
Alright, lets make these Korean steak bowls!
