Korean BBQ Rice Bowl
Rice bowl with grilled protein, vegetables, and Korean BBQ glaze. Served warm with rice as the base and toppings layered on top.
Ingredients
Method
Slice protein thinly against the grain and place in a bowl.
Combine Korean BBQ sauce, minced garlic, ginger, sesame oil, and sugar in a small bowl.
Slice zucchini lengthwise into 1/4-inch planks. Slice red onion into thick rings. Set vegetables aside.
Preheat grill or grill pan to high heat (400°F or hotter).
Brush zucchini and red onion lightly with sesame oil. Grill 2–3 minutes per side until charred and tender. Transfer to a plate.
Brush protein slices with Korean BBQ sauce. Grill 2–3 minutes per side until cooked through and caramelized. Transfer to a plate.
Divide cooked rice between bowls.
Arrange grilled protein, zucchini, and red onion on top of rice.
Drizzle any remaining sauce over the bowl. Top with green onion, sesame seeds, and kimchi if using. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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