All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.
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.
You Will Need
Grill Pan or Outdoor Grill
Before You Cook
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
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.
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.
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.
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.
Slice Steaks and Vegetables
Cut steaks into ½" slices. Cut red bell pepper into triangles and cut zucchini into large triangles.
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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