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Close-up shot showcasing the deliciousness of Korean BBQ Steak Rice Bowls with vibrant colors and perfectly cooked steak.

Best Korean BBQ Steak Rice Bowls

This recipe delivers an authentic Korean BBQ experience in a convenient rice bowl. Featuring tender, flavorful steak marinated in a classic Korean marinade, served over fluffy rice with fresh vegetables and a spicy gochujang mayo, this dish is a delightful explosion of flavors and textures. It's perfect for a quick and satisfying weeknight meal.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak or ribeye, thinly sliced against the grain
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon gochujang Korean chili paste
  • 1 tablespoon rice wine vinegar
  • 1/4 cup grated Asian pear or apple
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • Cooked rice white or brown
  • 1 cup kimchi, chopped
  • 1 carrot, julienned
  • 1 cucumber, thinly sliced
  • 1/2 cup bean sprouts, blanched
  • 2 scallions, thinly sliced
  • Sesame seeds, for garnish
  • Mayonnais e

Equipment

  • mixing bowl
  • measuring cups and spoons
  • cutting board
  • knife
  • Large skillet or wok
  • spatula
  • Rice cooker or pot
  • Bowls for serving

Method
 

  1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, rice wine vinegar, grated Asian pear (or apple), and black pepper.
  2. Add the sliced steak to the marinade, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  3. Cook the rice according to package instructions.
  4. Prepare all the toppings: chop the kimchi, julienne the carrot, slice the cucumber, and blanch the bean sprouts.
  5. Heat vegetable oil in a large skillet or wok over high heat.
  6. Add the marinated steak to the hot skillet in a single layer (work in batches if necessary).
  7. Sear the steak for 1-2 minutes per side, until nicely browned and cooked to your desired doneness.
  8. In a small bowl, mix gochujang with mayonnaise to create gochujang mayo (optional).
  9. Divide the cooked rice among bowls.
  10. Top with the Korean BBQ steak, kimchi, carrot, cucumber, bean sprouts, and scallions.
  11. Drizzle with gochujang mayo (if using) and sprinkle with sesame seeds. Optionally, add a fried egg on top.
  12. Serve immediately and enjoy!

Notes

For a richer flavor, marinate the steak for the full 4 hours. Adjust the amount of gochujang to your spice preference. Leftovers can be stored in the refrigerator for up to 3 days. The steak is best reheated in a skillet to maintain its texture. For variation, try adding pickled radishes or a fried egg. You can substitute the steak with chicken or tofu for a vegetarian option.