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.

Korean BBQ Steak Rice Bowl: The Ultimate Flavor-Packed Guide

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

Scale

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