Looking for a meal that’s savory, spicy, satisfying, and packed with bold Asian flavors? The Korean BBQ Steak Rice Bowl delivers all that and more in one beautiful, balanced bowl. Combining marinated grilled steak, sticky rice, crisp veggies, and fermented goodness like kimchi, this dish brings the best of Korean-inspired cooking right to your kitchen.
It’s also a fantastic option for meal prep, lunch bowls, or a healthier spin on takeout. If you’re into layered, saucy rice bowls, you’ll also love this similar recipe for Sticky Chicken Bowls which highlights how sweet and savory sauces elevate any bowl-based dish.
Why You’ll Love Korean BBQ Steak Rice Bowls
The Korean BBQ Steak Rice Bowl is a perfect balance of flavor, convenience, and nutrition. With a handful of simple ingredients, you can craft a dish that’s both comforting and crave-worthy.
Try it for a quick weeknight dinner, or prep it for satisfying lunches throughout the week. Don’t be surprised if this one makes it into your regular rotation!
Why Flank Steak and Pear Marinade Work So Well
The ideal cut of meat for this dish is flank steak, it’s lean, flavorful, and perfect for slicing thin after grilling. It’s traditionally marinated in a blend that includes:
- Soy sauce
- Garlic
- Sesame oil
- Brown sugar
- Asian pear puree
You can find authentic gochujang chili paste on Amazon, which is a pantry essential if you love Korean flavors. A small spoonful of this paste brings that signature sweet-spicy kick to your BBQ sauce, marinades, or stir-fries.
Want to try a slightly different steak dish? Check out this Authentic Japanese Pepper Steak Recipe for another beefy, saucy stir-fry with East Asian roots.
Ingredients Needed For Korean BBQ Steak Rice Bowls
For the Steak:
- 2–3 pounds of flank steak
- 1 cup Korean BBQ sauce (store-bought or homemade)
For the Rice Bowls:
- 2 cups uncooked sweet brown rice or Korean white rice
- 2 cups kimchi
- 2 cups cucumber slices or cucumber roses
- 2 cups pickled carrots or steamed carrots
- 8 green onions, sliced thin
- 2 tbsp toasted sesame seeds
- Extra Korean BBQ sauce for drizzling
How to Make Korean BBQ Steak Rice Bowls (Step-by-Step)
1. Marinate the Steak (at least 6 hours, ideally overnight)
- Place the steak in a large resealable bag.
- Add 1 cup of Korean BBQ sauce.
- Seal the bag and mix until the steak is fully coated.
- Refrigerate for 6–24 hours.
2. Cook the Steak
- Preheat a grill or grill pan over high heat.
- Remove the steak from the marinade and allow excess sauce to drip off.
- Grill for about 3–4 minutes per side, flipping once.
- Rest the steak for 10–15 minutes before slicing thinly across the grain.
3. Cook the Rice
- Rinse and cook the Korean-style sticky rice according to package instructions.
- Let it steam for 5–10 minutes after cooking for optimal texture.
4. Prepare Toppings
- Thinly slice cucumbers and green onions.
- Use store-bought or homemade pickled carrots (or steam them as a quick substitute).
- Portion out your favorite kimchi.
5. Assemble the Bowl
In each bowl:
- Add 1 cup of cooked rice
- Top with:
- ¼ cup kimchi
- ¼ cup cucumber slices
- ¼ cup pickled carrots
- 6–8 slices of grilled steak
- Drizzle with 1 tbsp Korean BBQ sauce
- Sprinkle with green onions and sesame seeds
How to Make Homemade Korean BBQ Sauce (Optional)
Want to make your own sauce from scratch? Here’s a basic version:
Ingredients:
- 2 tbsp gochujang
- ¼ cup soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp brown sugar
- 1 grated Asian pear or 2 tbsp pear juice
- 2 cloves garlic, minced
- 1 tsp rice vinegar
Instructions:
- Whisk all ingredients together in a saucepan over low heat.
- Simmer for 5 minutes until slightly thickened.
- Cool and store in an airtight jar in the fridge for up to a week.
Variations to Try
This dish is highly customizable. Try some of these variations to suit your tastes or dietary needs:
Protein Swaps:
- Chicken thighs (grilled or pan-seared)
- Tofu (marinated and pan-fried)
- Shrimp (marinated for 30 mins and grilled)
- Or try this quick & healthy Ground Beef Hot Honey Bowl for a beefy twist with sweet heat.
Toppings:
- Fried egg
- Avocado slices
- Roasted seaweed (nori)
- Sriracha mayo drizzle for extra spice
Carbs:
- Sub in quinoa or cauliflower rice for a low-carb option
Meal Prep & Storage Tips
These bowls are meal-prep friendly and perfect for lunchboxes.
- Keep each component in separate containers:
- Rice
- Cooked steak
- Veggies and garnishes
- Use small condiment cups for BBQ sauce and sesame seeds
- Assemble just before eating to maintain freshness and texture
Pro tip: Pack this alongside nutrient-rich sides like this Chickpea Feta Avocado Salad for a complete lunchbox win.
Is It Healthy?
Yes, when balanced properly, Korean BBQ rice bowls are a well-rounded meal with:
- High protein from steak
- Fermented foods (kimchi) for gut health
- Whole grains from brown rice
- Vitamins and fiber from fresh vegetables
If you’re interested in gluten-free Asian dishes, you may enjoy reading about the best options for Easy Asian Dishes.
FAQs About Korean BBQ Steak Rice Bowls
What cut of steak is best for Korean BBQ bowls?
Flank steak is ideal due to its flavor and tenderness when sliced thinly, but ribeye or sirloin also work well.
What’s the difference between bulgogi and Korean BBQ steak?
Bulgogi typically uses thinly sliced beef and is stir-fried, while Korean BBQ steak is grilled in thicker cuts and often includes a smoky char.
Can I make this vegetarian?
Yes! Sub in tofu, tempeh, or portobello mushrooms for the steak and ensure your BBQ sauce is vegan-friendly.
Is Korean BBQ sauce spicy?
It can be, gochujang adds heat, but the spice level is adjustable based on the amount used.
What cut of steak is best for Korean BBQ bowls?
Prep all components in advance and store separately. Assemble fresh for each meal to preserve textures.
How do I meal prep Korean BBQ rice bowls?
Prep all components in advance and store separately. Assemble fresh for each meal to preserve textures.
Final Thoughts
The Korean BBQ Steak Rice Bowl is the ultimate choice when you’re craving bold flavors, tender grilled steak, and comforting sticky rice in one satisfying dish. Packed with umami-rich gochujang sauce, spicy kimchi, and fresh vegetables, this Korean-inspired rice bowl is not only delicious but also perfect for meal prep and busy weeknights.
With just a few ingredients, you can recreate the flavors of Korean BBQ at home, all in a single, colorful rice bowl. Whether you’re a fan of Asian cuisine or new to Korean food, this recipe offers a healthy, high-protein option that’s as easy to make as it is to devour.
Serve it up with a side like the California Roll Cucumber Salad or a light miso soup and you’ve got a restaurant-quality meal at home.
Print
Korean BBQ Steak Rice Bowl: The Ultimate Flavor-Packed Guide
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings 1x
Description
A bold and savory Korean BBQ Steak Rice Bowl featuring juicy grilled flank steak, gochujang-infused sauce, sticky rice, and fresh toppings like kimchi, pickled carrots, and green onions. Perfect for meal prep or a flavorful weeknight dinner.
Ingredients
2–3 lbs flank steak
1 cup Korean BBQ sauce (store-bought or homemade)
2 cups cooked sweet brown rice or short-grain white rice
½ cup kimchi
½ cup pickled carrots or steamed carrots
½ cup cucumber slices
2–3 tbsp sliced green onions
1 tbsp toasted sesame seeds
1 tbsp extra Korean BBQ sauce for drizzling
Optional: 1 tbsp spicy mayo or sriracha mayo for garnish
Instructions
Place flank steak in a resealable bag and pour in Korean BBQ sauce. Seal and marinate in the fridge for 6 to 24 hours.
Preheat a grill or cast-iron skillet to high heat. Grill steak for 3–4 minutes per side until medium-rare or desired doneness. Let rest for 10 minutes, then slice thinly across the grain.
Rinse and cook rice according to package instructions. Let steam for 5–10 minutes for best texture.
Arrange rice in bowls. Top with kimchi, pickled carrots, cucumber, and sliced steak.
Drizzle extra BBQ sauce and optional spicy mayo on top.
Garnish with green onions and sesame seeds. Serve immediately.
Notes
Flank steak works best, but you can substitute with sirloin or ribeye.
Gochujang is key for flavor—adjust the amount in your BBQ sauce for more or less spice.
Store leftovers in separate containers to keep textures fresh.
Great for meal prep, just reheat rice and steak, then add fresh toppings before serving.
- Prep Time: 15 minutes + marinating time
- Cook Time: 15 minutes
- Category: Dinner, Main Course, Meal Prep
- Method: Grilling, Assembling
- Cuisine: Korean-Inspired, Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg
Keywords: Korean BBQ Steak Rice Bowl, gochujang beef bowl, Korean beef rice bowl, meal prep rice bowl, Asian steak recipe