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

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.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • Info
    2 fl. oz. Teriyaki Glaze
  • ½ fl. oz. Toasted Sesame Oil
  • Info
    2 tsp. Gochujang Red Pepper Paste
  • 2 Top Blade Steaks
  • 1 Red Bell Pepper
  • 2 Zucchini
  • Info
    2 tsp. Asian Spiced Sea Salt
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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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

  • Step 1 - Cook Rice and Make Korean BBQ Sauce

    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.

  • Step 2 - Prepare the Ingredients

    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.

  • Step 3 - Cook the Steaks

    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.

  • Step 4 - Cook the Vegetables

    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.

  • Step 5 - Slice Steaks and Vegetables

    Slice Steaks and Vegetables

    Cut steaks into ½" slices. Cut red bell pepper into triangles and cut zucchini into large triangles.

  • Step 6 - Plate the Dish

    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.