Korean BBQ Steak
with rice, grilled pepper, and zucchini
Prep & Cook Time: 35-45 min.
Cook Within: 6 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Wheat, Soy
Chef
Jimmy Madla
Put some Seoul into your dinner tonight with this Korean BBQ steak. Gochujang is our go-to pantry item when we want a little funk, a touch of spice, and a whole lotta flavor. Whisk this stunning crimson condiment into sweet teriyaki glaze and serve it with tender top blade steak for an unparalleled dining experience.
In Your Box (serves 2)
- ¾ cup Jasmine Rice
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2 fl. oz. Teriyaki Glaze
- ½ fl. oz. Toasted Sesame Oil
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2 tsp. Gochujang Red Pepper Paste
- 2 Top Blade Steaks
- 1 Red Bell Pepper
- 2 Zucchini
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2 tsp. Asian Spiced Sea Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories678
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Carbohydrates84g
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Fat18g
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Protein44g
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Sodium2114mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 2 Small Bowls
- 1 Grill Pan or Outdoor Grill
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook Rice and Make Korean BBQ Sauce
Bring a small pot with rice, ¼ tsp. salt, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. While rice cooks, make Korean BBQ sauce: combine 1 Tbsp. olive oil, teriyaki glaze, sesame oil, gochujang, and ¼ cup water in a small bowl. Transfer half the BBQ sauce into another small bowl, making two bowls total: one for basting steaks while cooking and one for drizzling on plates.
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2 Prepare the Ingredients
Stem, seed, and slice red bell pepper into 1 ½" strips. Trim zucchini and halve lengthwise. Rinse steaks, pat dry, and season both sides with sea salt.
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3 Cook the Steaks
Warm an outdoor grill or grill pan to medium-high heat and lightly coat with cooking spray. Add steaks to hot grill and cook until slightly charred, 3-4 minutes per side. Brush steaks with Korean BBQ sauce and cook, flipping occasionally and basting with sauce with each flip, until steaks are caramelized and reach a minimum internal temperature of 145 degrees, 2-4 minutes. Remove to a cutting board and cover with foil. Rest 5 minutes before slicing.
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4 Cook the Vegetables
Combine red bell pepper, zucchini, 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl. Working in batches if necessary, grill vegetables until slightly charred and tender, 2-4 minutes per side.
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5 Slice Steaks and Vegetables
Cut steaks into ½" slices. Cut red bell pepper into triangles and cut zucchini into large triangles.
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6 Plate the Dish
Place a serving of rice on plate. Arrange steak and vegetables around steak and drizzle with remaining Korean BBQ sauce from second bowl.
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