Name: Korean BBQ Steak Bowls Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: Korean
Ingredients: 1 lb flank steak; 1/4 cup soy sauce; 2 tablespoons sesame oil; 2 tablespoons brown sugar; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon rice vinegar; 1 teaspoon red pepper flakes (optional); 2 cups cooked rice (white or brown); 1 cup kimchi; 1 cup cucumber, thinly sliced; 1 cup carrots, julienned; 1 avocado, sliced; 2 green onions, chopped; Sesame seeds for garnish; Fresh cilantro for garnish (optional)

Jump to Recipe

Say hello to your new weeknight obsession: Korean BBQ Steak Bowls! Imagine juicy, caramelized flank steak marinated in a savory-sweet glaze, nestled on a bed of fluffy rice and surrounded by crunchy vegetables, creamy avocado, and fiery kimchi. Every bite packs the vibrant flavors and textures of a Korean BBQ feast, right from your own kitchen. Whether you’re entertaining friends or just craving something wildly satisfying, these bowls hit all the right notes with minimal fuss and maximum flavor.

Korean BBQ Steak Bowls Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a mile-long ingredient list for these Korean BBQ Steak Bowls. Each element brings its own magic – from the bold marinade that soaks into the steak to the fresh toppings that finish each bowl with a snap of color and crunch. Let’s break it all down so you know exactly why each ingredient matters.

Flank steak: This cut stays juicy and tender, absorbing loads of flavor from the marinade.
Soy sauce: Lays down the umami-rich foundation for that irresistible BBQ flavor.
Sesame oil: Adds a nutty aroma and silkiness that’s classic in Korean dishes.
Brown sugar: Balances salty notes and helps caramelize the steak edges.
Garlic (minced): Brings pungent depth – the more, the merrier if you love garlic!
Fresh ginger (grated): Delivers a zesty, warming kick that brightens every bite.
Rice vinegar: Lifts and lightens with a gentle tang to balance out richness.
Red pepper flakes (optional): For a subtle heat; add more or less to match your spice comfort.
Cooked rice (white or brown): The comforting, fluffy base that soaks up all the saucy goodness.
Kimchi: Punchy, probiotic-packed, and a must-have for that extra Korean zing.
Cucumber (thinly sliced): Cool and crisp, offering refreshing contrast to bold flavors.
Carrots (julienned): Lend crunch and sweet brightness to every forkful.
Avocado (sliced): Adds creamy luxury you’ll want in every bite.
Green onions (chopped): Give a sharp pop of color and gentle onion flavor.
Sesame seeds (for garnish): Sprinkle for nuttiness and a hint of crunch.
Fresh cilantro (for garnish, optional): Lively, aromatic, and totally optional if you’re a fan.

How to Make Korean BBQ Steak Bowls

Step 1: Whisk Up the Marinade

Begin your adventure by blending all the flavors that will transform your steak. In a medium bowl, whisk together the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, and red pepper flakes if you’re using them. Whisk until the sugar completely dissolves and the mixture smells so tempting you’ll want to dip a finger in for a taste!

Step 2: Marinate the Steak

Place the flank steak in a large resealable bag or shallow dish. Pour that dreamy marinade all over the steak, making sure every inch is coated. Seal it up or cover tightly, then refrigerate for at least 30 minutes. If you can swing it, go up to 4 hours for even deeper flavor. The steak will thank you!

Step 3: Prep the Rice

Rinse your uncooked rice in cold water until the water runs clear—this step stops your rice from turning gummy. Cook according to package instructions: combine with water, bring to a boil, then cover and simmer. Brown rice takes around 45 minutes, while white rice only needs 15-20. When it’s fluffy and perfect, fluff with a fork and keep it covered and warm.

Step 4: Fire Up the Grill (or Pan)

Heat a grill pan, cast-iron skillet, or your outdoor grill over medium-high heat. Let it get really hot so you’ll get those delicious caramelized edges on your steak.

Step 5: Cook the Steak

Remove the steak from the marinade (let the excess drip off) and discard the marinade. Place the steak onto the hot pan or grill. Cook undisturbed for about 4-5 minutes per side if you love medium-rare—longer for more doneness. Aim for 130°F for medium-rare, up to 150°F for medium-well. The steak should smell intoxicating by now!

Step 6: Let the Steak Rest and Slice

Remove the steak from the heat, transfer it to a board, and cover with foil. Let it rest for 5-10 minutes so the juices stay put. Then, slice against the grain into thin strips—this is the secret to those melt-in-your-mouth bites!

Step 7: Build Your Bowl

Scoop a mound of hot, fluffy rice into each bowl. Layer on those juicy steak slices, then pile on the kimchi, cucumber, carrots, avocado, and green onions. Each ingredient should have its own little space, dazzled by its own brightness!

Step 8: Garnish and Enjoy

Finish each Korean BBQ Steak Bowl with a generous sprinkle of sesame seeds and fresh cilantro if you’re craving that extra herbal pop. Stand back and admire your work—you just created a masterpiece!

How to Serve Korean BBQ Steak Bowls

Garnishes

The beauty of Korean BBQ Steak Bowls lies in textures and finishing touches. A scattering of sesame seeds brings nutty crunch, while fresh cilantro adds a lively burst of color. For extra wow, drizzle a bit of extra sesame oil or a dash of sriracha for heat!

Side Dishes

Serve these bowls alongside traditional Korean sides. Kimchi is a must, but you can add Korean pickles, steamed edamame, or even a crisp seaweed salad. If you’re feeding a crowd, a light miso soup or simple cucumber salad rounds out the meal perfectly.

Creative Ways to Present

Turn your Korean BBQ Steak Bowls into a DIY build-your-own bowl party! Set out the rice, steak, and toppings in separate bowls for guests to customize. Or, serve everything in tiny ramekins for an elegant, tapas-style dinner. For weekday lunches, try layering in a mason jar for a fun, portable twist!

Make Ahead and Storage

Storing Leftovers

Store any leftover steak, veggies, and rice in separate airtight containers in the fridge. The steak will keep its flavor and tenderness for up to three days, while the fresh toppings stay crisp and lively.

Freezing

If you want to freeze extras, it’s best to only freeze the cooked steak (not the veggies or rice, which can get soggy). Let the steak cool, then wrap tightly and freeze for up to two months. When you’re ready for another round of Korean BBQ Steak Bowls, you’ll be halfway there!

Reheating

For the juiciest steak, reheat it gently in a skillet over low heat with a touch of water to keep it moist. The rice can be microwaved with a splash of water and covered, while the veggies and garnishes are best served fresh.

FAQs

Can I use a different cut of steak for Korean BBQ Steak Bowls?

Absolutely! While flank steak has the perfect blend of flavor and tenderness, you can also use skirt steak, sirloin, or even ribeye. Just watch the thickness and adjust cooking times as needed for your chosen cut.

What can I substitute for kimchi if I can’t find it?

If you don’t have kimchi on hand, try pickled cabbage, sauerkraut, or even a quick-pickled cucumber to bring that acidic bite and crunch. You can also skip it entirely if you prefer a milder bowl.

How spicy are these Korean BBQ Steak Bowls?

The spice level is totally up to you! The marinade only has a pinch of red pepper flakes, so it’s generally pretty mild. For more heat, serve with extra kimchi or a drizzle of gochujang or sriracha.

Can I make Korean BBQ Steak Bowls vegetarian?

Definitely! Swap the steak for marinated tofu or grilled portobello mushrooms. Pair with the same marinade and toppings for an equally delicious, plant-based version.

Is it possible to prep these bowls ahead for meal prep?

Yes, Korean BBQ Steak Bowls are fantastic for meal prep. Simply cook and slice the steak, make your rice, and prep the veggies. Store everything separately and assemble just before eating for the best flavors and textures.

Final Thoughts

These Korean BBQ Steak Bowls are pure joy in a bowl: easy to make, endlessly customizable, and bursting with bold flavors and textures. If you’re craving something satisfying yet fun, gather these ingredients and give it a try—you may find this dish on heavy repeat in your kitchen!

Korean BBQ Steak Bowls Recipe

★★★★★

4.9 from 30 reviews

Author: Olivia
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Gluten Free

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Description

These Korean BBQ Steak Bowls are a delicious and satisfying meal featuring marinated flank steak served with a variety of fresh vegetables and rice. Perfect for a flavorful and wholesome dinner.

Instructions

Prepare Marinade: In a medium bowl, combine soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and red pepper flakes. Whisk until sugar is dissolved.
Marinate Steak: Place flank steak in a bag or dish, pour marinade over, coat well, and refrigerate for 30 minutes to 4 hours.
Cook Rice: Rinse rice, cook per package instructions, fluff with a fork, and keep warm.
Cook Steak: Heat a grill pan, cook steak for 4-5 minutes per side, then let it rest for 5-10 minutes.
Assemble Bowls: Slice steak thinly, place a scoop of rice in a bowl, top with steak, kimchi, cucumber, carrots, avocado, and green onions. Garnish with sesame seeds and cilantro.

Notes

You can adjust the spice level by increasing or decreasing the amount of red pepper flakes in the marinade.
For a vegetarian option, you can substitute the steak with tofu or tempeh marinated in the same sauce.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling, Stovetop
Cuisine: Korean