Ingredients
Method
Step 1: Marinate the Steak
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, black pepper, and sesame seeds.
- 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
- Heat a skillet or grill pan over high heat.
- 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
- Start with a scoop of rice.
- Top with cooked steak, carrots, cucumber, kimchi, green onions, and sesame seeds.
- 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.
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.