Korean BBQ Platter with Sesame Cauliflower Rice and Pickled Vegetables

Cook: 50 min4 servingsmedium
Korean BBQ Platter with Sesame Cauliflower Rice and Pickled Vegetables

A vibrant Korean-inspired BBQ platter featuring tender marinated steak served alongside cauliflower rice, fresh cucumber salad, and traditional accompaniments. The combination of sweet and savory flavors from coconut aminos and honey creates an authentic Korean BBQ experience. Perfect for interactive family dinners where everyone can build their own bowls with crisp lettuce, pickled vegetables, spicy kimchi, and sesame-dressed salad. The contrast between warm marinated beef and cool, crunchy vegetables makes this a satisfying and balanced meal that brings Korean flavors to your table.

Gluten-FreeNut-Free

Ingredients

4 servings
  • 1 head cauliflower, small florets chopped
  • 1 ½ tbsp butter
  • 1 ½ lbs steak, sirloin or boneless ribeye, thinly sliced
    skirt steak1:1protein

    slightly chewier texture

  • 3 cloves garlic, chopped
  • 2 tsp ginger, grated
  • 6 tbsp coconut aminos
    soy sauce1:1condimentadds glutenadds soy

    contains gluten and soy

    Full guide →
  • 1 ½ tbsp honey
  • 3 tsp sesame oil, toasted
  • 10 oz cucumbers, cubed
  • 2 tbsp rice vinegar
  • ½ tsp honey
  • 1 heart romaine lettuce, shredded
    iceberg lettuce1:1vegetable

    less nutritional value but more crunch

    Full guide →
  • 6 oz carrots, shredded
  • 2 stalks green onions, chopped
  • 1 avocado, cubed
  • 2 tsp sesame oil, toasted
  • 2 tsp rice vinegar
  • ¼ tsp honey
  • 3 tbsp hot sauce
  • ½ tsp sesame seeds, black or white
  • ½ cup kimchi

Instructions

  1. 1

    Whisk together toasted sesame oil, rice vinegar, and honey in a large bowl

  2. 2

    Add lettuce, carrots, and avocados to the vinaigrette but do not toss until serving

  3. 3

    Whisk together hot sauce and remaining rice vinegar in a small bowl

  4. 4

    Heat wok over medium-high heat

  5. 5

    Add beef and marinade to wok and cook until beef is cooked through and marinade is bubbling

  6. 6

    Drain liquid from cucumbers and season with salt

  7. 7

    Reheat cauliflower rice if made ahead

  8. 8

    Toss salad in vinaigrette and sprinkle with sesame seeds

  9. 9

    Set out all components and let everyone assemble their own Korean BBQ bowls

Tips

Tip 1

Prepare all components ahead of time and let diners build their own bowls for an interactive dining experience

Tip 2

Slice steak very thinly against the grain for the most tender results

Tip 3

Keep salad components separate until serving to maintain crispness and prevent wilting

Good to Know

Storage

Store components separately in refrigerator for up to 3 days. Keep pickled vegetables and salad components in airtight containers.

Make Ahead

Marinate beef, prep vegetables, and make cauliflower rice up to 1 day ahead. Assemble just before serving.

Serve With

Serve immediately while beef is warm. Provide small bowls for individual assembly.

Common Mistakes

Watch

Don't toss salad until serving to avoid wilting

Watch

Slice beef against the grain to ensure tenderness

Watch

Cook beef quickly over high heat to prevent overcooking

Substitutions

sirloin steak→
skirt steak1:1protein

slightly chewier texture

sirloin steak→
flank steak1:1protein

more robust beef flavor

Full guide →
romaine lettuce→
iceberg lettuce1:1vegetable

less nutritional value but more crunch

Full guide →
coconut aminos→
soy sauce1:1condimentadds glutenadds soy

contains gluten and soy

Full guide →
Find more substitutions →

FAQ

Can I make this without cauliflower rice?

Yes, serve with steamed white or brown rice, or enjoy as lettuce wraps for a lighter option.

How long will the pickled cucumbers keep?

Pickled cucumbers will stay fresh in the refrigerator for up to 1 week in an airtight container.

Can I use a different cut of beef?

Yes, skirt steak or flank steak work well. Slice very thinly against the grain for best texture.