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Close-up shot of delicious Korean BBQ Steak Rice Bowls, showcasing the vibrant colors and textures of the meal.

Korean BBQ Steak Rice Bowls Ultimate

Avatar photoAmelia Chen-Morrison
These Korean BBQ Steak Rice Bowls offer a restaurant-quality meal made at home with tender, marinated steak, fluffy rice, and a symphony of vibrant toppings. The sweet heat of the Korean BBQ sauce coats every bite, making it a weeknight dinner dream.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 600 kcal

Equipment

  • Medium bowl
  • Small saucepan
  • Large skillet or grill pan
  • Small bowl
  • Whisk
  • Knife
  • Cutting board
  • Bowls for serving
  • Measuring cups and spoons

Ingredients
  

  • 1.5 lbs flank steak, thinly sliced against the grain
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang Korean chili paste
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • ½ teaspoon black pepper
  • 2 cups cooked rice Jasmine or sushi rice
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • ½ teaspoon ginger, grated
  • Sesame seeds
  • Green onions, thinly sliced
  • Kimch i
  • 1 cucumber, thinly sliced
  • ¼ cup rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • Shredded carrots
  • Fried egg optional
  • Sriracha mayo optional

Instructions
 

  • In a medium bowl, whisk together all marinade ingredients (soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and pepper).
  • Add the sliced steak to the marinade, ensuring it's well coated.
  • Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  • In a small saucepan, combine all sauce ingredients (soy sauce, brown sugar, sesame oil, gochujang, honey, garlic, and ginger).
  • Bring to a simmer over medium heat, stirring constantly.
  • Reduce heat and simmer for 5-7 minutes, or until slightly thickened.
  • Remove from heat and set aside.
  • Heat a large skillet or grill pan over medium-high heat.
  • Remove the steak from the marinade, letting any excess drip off.
  • Cook the steak for 2-3 minutes per side, or until cooked to your desired doneness.
  • Let the steak rest for a few minutes before slicing it into bite-sized pieces.
  • In a small bowl, whisk together rice vinegar, sugar, and salt for the quick pickled cucumbers.
  • Add the thinly sliced cucumbers and toss to coat.
  • Let them sit for at least 15 minutes.
  • Divide the cooked rice among bowls.
  • Top with the sliced Korean BBQ steak.
  • Drizzle generously with the Korean BBQ sauce.
  • Add your desired toppings: sesame seeds, green onions, kimchi, quick pickled cucumbers, shredded carrots, and a fried egg (if using).
  • Add a drizzle of sriracha mayo, if desired.

Notes

Adjust the sweetness and spice of the Korean BBQ sauce to your liking. For a sweeter sauce, add more honey or brown sugar. For a spicier sauce, add more gochujang. Flank steak is recommended, but skirt steak or sirloin can be used. Consider adding other pickled vegetables, bean sprouts, edamame, or avocado slices as toppings. This recipe is perfect for meal prepping; store components separately and assemble when ready to eat.