Meal Kit

Korean BBQ Steak

with rice, grilled pepper, and zucchini

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 6 days

Contains: Wheat, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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)

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

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 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
  1. 1

    Cook Rice and Make Korean BBQ Sauce

    Bring a small pot with rice, 1/4 tsp. salt, and 1.5 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 1/4 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.

  2. 2

    Prepare the Ingredients

    Stem, seed, and slice red bell pepper into 1 1/2" strips. Trim zucchini and halve lengthwise. Rinse steaks, pat dry, and season both sides with sea salt.

  3. 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.

  4. 4

    Cook the Vegetables

    Combine red bell pepper, zucchini, 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium mixing bowl. Working in batches if necessary, grill vegetables until slightly charred and tender, 2-4 minutes per side.

  5. 5

    Slice Steaks and Vegetables

    Cut steaks into 1/2" slices. Cut red bell pepper into triangles and cut zucchini into large triangles.

  6. 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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