Gochujang Korean BBQ Steak Grain Bowl
Grilled gochujang-glazed sirloin over brown rice with quick-pickled radishes and cucumber.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Makes
- 4 bowls
A spoonful of gochujang turns a basic steak marinade into Korean-style barbecue: spicy, savory and a little sweet. Quick-pickled radishes take 15 minutes and provide the tang Korean barbecue usually gets from banchan. Brown rice is our choice of grain for its nutty flavor.
Why this recipe works
Gochujang's fermented chili depth makes the glaze taste complex with very few ingredients. Pickled radishes add sharp, crunchy contrast to the rich, sticky steak.
Ingredient notes
The glaze contains sugar and burns over very high heat; medium-high is enough. Check gochujang labels for heat level and gluten.
Common mistakes
- Brushing glaze on from the start, which chars it black.
- Slicing the steak with the grain.
What to serve with it
Kimchi or a fried egg.
Meal prep
Pickled radishes keep 2 weeks refrigerated.
More bowls like this
Cooking tips
Slice the radishes as thin as possible so they pickle quickly. Pat the steak dry of excess marinade before grilling.
Swaps and variations
Use flank steak or chicken thighs (cook chicken to 165°F / 74°C). Use white rice or a mix of rice and barley.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat steak and rice gently.
Recipe
Gochujang Korean BBQ Steak Grain Bowl
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Makes
- 4 bowls
Ingredients
- For the pickled radishes
- For the steak
- For the bowls
You’ll need: grill pan or cast-iron skillet; medium saucepan with lid; small saucepan; jar; instant-read thermometer
Method
-
Warm the rice vinegar with the sugar and salt until dissolved, pour over the radishes in a jar and leave at least 15 minutes.
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes, then rest 10 minutes.
-
Whisk the gochujang, soy sauce, honey, sesame oil and garlic. Coat the steak with half and marinate 20 minutes to 4 hours in the fridge. Keep the other half for glazing.
-
Heat a grill pan over medium-high heat. Grill the steak 4 to 5 minutes per side, brushing with the reserved glaze in the last 2 minutes, to 130°F to 135°F (54°C to 57°C) for medium-rare.
-
Rest 5 minutes and slice across the grain.
-
Divide the rice among 4 bowls with the steak, drained pickled radishes, cucumber and scallions.
Questions
Is this very spicy?
Medium. Reduce gochujang to 2 tablespoons for milder.
Can I use bottled Korean BBQ sauce?
Yes; use about 1/3 cup and skip the marinade ingredients.
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