Spicy Korean-Style Beef and Rice Bowl with Kimchi

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender strips of beef marinated in a spicy-sweet sauce served over steamed rice and topped with crisp kimchi and scallions. This Korean-inspired beef recipe, ready in about 28 minutes, pairs flank steak, soy sauce, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced against the grain flank steak
• 3 tbsp soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 2 tbsp vegetable oil
• 2 cups, cooked short-grain white rice
• 1 cup, chopped kimchi
• 2, thinly sliced scallions
• 1 tbsp, toasted sesame seeds

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Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp gochujang, 1 tbsp brown sugar, 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated ginger to make the marinade.
2. Step 2: Add 1 lb thinly sliced flank steak to the marinade and toss to coat evenly. Let marinate at room temperature for 15 minutes.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over high heat until shimmering.
4. Step 4: Add the marinated beef in a single layer and cook for 2-3 minutes without stirring until the edges start to brown, then stir and cook another 2-3 minutes until cooked through and caramelized.
5. Step 5: Divide 2 cups cooked short-grain white rice between 4 bowls. Top each bowl with the cooked beef, 1/4 cup chopped kimchi, and garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds.
6. Step 6: Serve immediately while hot.