Korean BBQ Steak Bowls

I love making Korean BBQ Steak Bowls when I want a bold, flavorful meal that feels both comforting and exciting. Tender slices of marinated steak are cooked until caramelized and served over warm rice with crisp vegetables and a savory-sweet sauce. For me, it’s the perfect balance of smoky, sweet, and slightly spicy flavors in one satisfying bowl.

Why You’ll Love This Recipe

I love how the marinade transforms the steak into something deeply flavorful in a short amount of time. The combination of soy sauce, garlic, and a touch of sweetness creates that classic Korean BBQ taste.

I also appreciate how customizable these bowls are. I can mix and match vegetables, adjust the spice level, and build each bowl exactly how I like it. It’s a complete meal that feels vibrant and filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:
1 lb flank steak or sirloin, thinly sliced
2 tablespoons soy sauce
1 tablespoon brown sugar or honey
1 teaspoon sesame oil
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon rice vinegar
1/2 teaspoon black pepper

For the bowls:
2 cups cooked white or brown rice
1 cup shredded carrots
1 cup cucumber, sliced
1/2 cup edamame
2 green onions, sliced

Optional toppings: sesame seeds, kimchi, spicy mayo, or a fried egg

Directions

1. I whisk together the soy sauce, brown sugar or honey, sesame oil, garlic, ginger, rice vinegar, and black pepper.

2. I toss the sliced steak in the marinade and let it sit for at least 30 minutes, or up to 2 hours in the refrigerator.

3. I heat a large skillet over medium-high heat.

4. I cook the marinated steak in batches for about 2–3 minutes per side, until browned and slightly caramelized.

5. I remove the steak from the skillet and let it rest briefly.

6. I divide the cooked rice into bowls.

7. I arrange the steak slices over the rice and add shredded carrots, cucumber, edamame, and green onions.

8. I garnish with sesame seeds or other toppings before serving.

Servings and timing

This recipe makes about 4 servings.

Prep Time: 15 minutes
Marinate Time: 30 minutes
Cook Time: 10 minutes
Total Time: About 55 minutes

Variations

I sometimes use thinly sliced chicken or tofu instead of steak. When I want extra heat, I add gochujang or red pepper flakes to the marinade.

If I prefer a lighter option, I serve the steak over cauliflower rice. I also enjoy adding sautéed mushrooms or steamed broccoli for extra vegetables.

storage/reheating

I store the steak and rice separately in airtight containers in the refrigerator for up to 3 days.

To reheat, I warm the steak gently in a skillet over medium heat or microwave in short intervals. I reheat the rice separately and assemble the bowls fresh with vegetables and toppings.

Freezing is possible for the cooked steak, though I prefer enjoying it fresh for the best texture.

FAQs

What cut of steak works best?

I prefer flank steak or sirloin because they cook quickly and stay tender when sliced thinly.

How do I slice the steak properly?

I slice it thinly against the grain to keep it tender.

Can I make this ahead of time?

Yes, I often prepare the steak and rice in advance and assemble the bowls when ready to eat.

Is this dish very spicy?

It’s not overly spicy as written. I adjust the heat by adding gochujang or chili flakes if I want more kick.

What can I serve with Korean BBQ steak bowls?

I like serving them on their own since they’re a complete meal, but a side of kimchi or a simple cucumber salad pairs well.

Conclusion

I find Korean BBQ Steak Bowls to be a flavorful and satisfying meal that combines tender marinated steak with fresh vegetables and warm rice. The sweet and savory balance makes every bite delicious. Whenever I want a bold, customizable dinner that feels both comforting and vibrant, this recipe is always a favorite in my kitchen.

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