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, don’t 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 become one of our favorites for easy meal prep lunches and dinners for the week ahead.
The protein here is of course 100% up to you — I’m quite partial to 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 can also choose between your favorite kind of rice, quinoa or other grains as your base for these bowls. But the non-negotiables here are the slaw and dressing. ♡ I’m 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, you’re going to want to be drizzling it on just about everything.
Alright, let’s make some Korean steak bowls!
