Korean BBQ Steak Rice Bowls – Flavor-Packed and Easy to Build

A vibrant, build-your-own bowl featuring tender Korean-style steak, fluffy rice, and fresh toppings—your new favorite weeknight meal!

🎉 Introduction

Craving Korean BBQ without leaving home? These Korean BBQ Steak Rice Bowls are the answer. 🥩🍚 Boldly marinated steak, char-grilled or pan-seared to perfection, layered over rice and topped with fresh veggies, kimchi, and sesame seeds—it’s the perfect mix of sweet, salty, spicy, and fresh.

Ready in under an hour, this dish transforms dinner into a customizable experience. Whether you’re hosting a DIY bowl night or prepping for quick weekday meals, this recipe brings all the Korean BBQ flavor, no grill required.

🛒 Ingredients

🥩 Steak & Marinade

• 1½ lbs flank steak or sirloin, thinly sliced
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp rice vinegar
• 1 tbsp gochujang (Korean chili paste, optional for heat)
• 1 tsp black pepper
• 1 tsp toasted sesame seeds

🍚 Bowl Base & Toppings

• 3 cups cooked white rice or brown rice
• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• ½ cup kimchi
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• Fried eggs (optional)
• Sriracha or extra gochujang, for drizzling

👩‍🍳 Directions

Step 1: Marinate the Steak

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, black pepper, and sesame seeds.
2. Add steak slices and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 24 hours).

Step 2: Cook the Steak

1. Heat a skillet or grill pan over high heat.
2. Add steak in batches and cook 2–3 minutes per side until browned and caramelized. Don’t overcrowd the pan.

Step 3: Build the Bowls

1. Start with a scoop of rice.
2. Top with cooked steak, carrots, cucumber, kimchi, green onions, and sesame seeds.
3. Add a fried egg and sauce of choice if desired.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 15 minutes
• Marinate Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: ~55 minutes

🥄 Variations

• Low Carb: Use cauliflower rice
• Spicy: Add more gochujang or sliced jalapeños
• Saucy: Drizzle with Korean BBQ sauce or garlic soy glaze
• Vegetarian: Substitute beef with grilled tofu or mushrooms
• Fusion Style: Add avocado or pickled red onions

🧊 Storage & Reheating

• Fridge: Store steak and toppings separately for up to 4 days
• Freezer: Marinated raw steak can be frozen for up to 2 months
• Reheat: Warm steak in skillet or microwave; assemble bowls fresh
• Meal Prep Tip: Keep rice and steak in containers for quick assembly throughout the week

❓ 10 FAQs

1. What’s the best steak to use?
   Flank steak or sirloin—both slice well and absorb marinade beautifully.
2. Can I make this spicy?
   Yes—add gochujang or sriracha to taste.
3. Can I grill the steak?
   Definitely—use a hot grill for charred, smoky flavor.
4. Do I have to marinate it for 30 minutes?
   At least 30 minutes is best, but longer = more flavor.
5. Can I use a store-bought marinade?
   Yes, but homemade offers more freshness and control.
6. Can I make this gluten-free?
   Use tamari instead of soy sauce.
7. What’s gochujang?
   A Korean chili paste—spicy, slightly sweet, and super flavorful.
8. Do I need to cook the kimchi?
   No—serve it cold or room temperature for crunch and zing.
9. Can I serve this without rice?
   Sure! Try quinoa, noodles, or leafy greens.
10. What other veggies can I add?
    Bell peppers, radishes, bean sprouts, or edamame are great options.

🏁 Conclusion

These Korean BBQ Steak Rice Bowls bring the vibrant flavor of Korean barbecue to your table with minimal fuss. It’s a complete meal with protein, veggies, and carbs all in one customizable bowl. 🥢💥

Whether you’re feeding a crowd or just meal-prepping for the week, these bowls are as fun to assemble as they are delicious to eat.

Adam

Korean BBQ Steak Rice Bowls – Flavor-Packed and Easy to Build

Craving Korean BBQ without leaving home? These Korean BBQ Steak Rice Bowls are the answer. 🥩🍚 Boldly marinated steak, char-grilled or pan-seared to perfection, layered over rice and topped with fresh veggies, kimchi, and sesame seeds—it’s the perfect mix of sweet, salty, spicy, and fresh. Ready in under an hour, this dish transforms dinner into a customizable experience. Whether you’re hosting a DIY bowl night or prepping for quick weekday meals, this recipe brings all the Korean BBQ flavor, no grill required.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Marinate Time 30 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

🥩 Steak & Marinade

• 1½ lbs flank steak or sirloin thinly sliced
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 3 cloves garlic minced
• 1 tbsp grated ginger
• 2 tbsp rice vinegar
• 1 tbsp gochujang Korean chili paste, optional for heat
• 1 tsp black pepper
• 1 tsp toasted sesame seeds

🍚 Bowl Base & Toppings

• 3 cups cooked white rice or brown rice
• 1 cup shredded carrots
• 1 cup cucumber thinly sliced
• ½ cup kimchi
• 2 green onions sliced
• 1 tbsp toasted sesame seeds
• Fried eggs optional
• Sriracha or extra gochujang for drizzling

Method

 

Step 1: Marinate the Steak

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, black pepper, and sesame seeds.
2. Add steak slices and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 24 hours).

Step 2: Cook the Steak

1. Heat a skillet or grill pan over high heat.
2. Add steak in batches and cook 2–3 minutes per side until browned and caramelized. Don’t overcrowd the pan.

Step 3: Build the Bowls

1. Start with a scoop of rice.
2. Top with cooked steak, carrots, cucumber, kimchi, green onions, and sesame seeds.
3. Add a fried egg and sauce of choice if desired.

Notes

🥄 Variations
Low Carb: Use cauliflower rice

Spicy: Add more gochujang or sliced jalapeños

Saucy: Drizzle with Korean BBQ sauce or garlic soy glaze

Vegetarian: Substitute beef with grilled tofu or mushrooms

Fusion Style: Add avocado or pickled red onions

🧊 Storage & Reheating
Fridge: Store steak and toppings separately for up to 4 days

Freezer: Marinated raw steak can be frozen for up to 2 months

Reheat: Warm steak in skillet or microwave; assemble bowls fresh

Meal Prep Tip: Keep rice and steak in containers for quick assembly throughout the week

❓ 10 FAQs
What’s the best steak to use?
Flank steak or sirloin—both slice well and absorb marinade beautifully.

Can I make this spicy?
Yes—add gochujang or sriracha to taste.

Can I grill the steak?
Definitely—use a hot grill for charred, smoky flavor.

Do I have to marinate it for 30 minutes?
At least 30 minutes is best, but longer = more flavor.

Can I use a store-bought marinade?
Yes, but homemade offers more freshness and control.

Can I make this gluten-free?
Use tamari instead of soy sauce.

What’s gochujang?
A Korean chili paste—spicy, slightly sweet, and super flavorful.

Do I need to cook the kimchi?
No—serve it cold or room temperature for crunch and zing.

Can I serve this without rice?
Sure! Try quinoa, noodles, or leafy greens.

What other veggies can I add?
Bell peppers, radishes, bean sprouts, or edamame are great options.

🏁 Conclusion
These Korean BBQ Steak Rice Bowls bring the vibrant flavor of Korean barbecue to your table with minimal fuss. It’s a complete meal with protein, veggies, and carbs all in one customizable bowl. 🥢💥

Whether you’re feeding a crowd or just meal-prepping for the week, these bowls are as fun to assemble as they are delicious to eat.