What ingredients are commonly used to make Korean BBQ steak rice bowls?

Korean BBQ steak rice bowls typically include marinated grilled steak, usually ribeye or sirloin, served over steamed white rice. The steak is marinated in a flavorful sauce made with soy sauce, garlic, sesame oil, sugar, and sometimes ginger. Common toppings include sautéed vegetables like bell peppers and onions, kimchi, sliced green onions, sesame seeds, and a fried or soft-boiled egg. The combination of savory, slightly sweet marinade and fresh toppings creates a balanced and satisfying meal.

How do you marinate steak for Korean BBQ rice bowls?

To marinate steak for Korean BBQ rice bowls, combine soy sauce, minced garlic, brown sugar, sesame oil, grated ginger, and a splash of rice vinegar or mirin. Optionally, add gochujang (Korean chili paste) for heat. Slice the steak thinly and soak it in the marinade for at least 30 minutes, but preferably 2–4 hours, to ensure tenderness and flavor absorption. Marinating longer enhances the taste and helps the meat caramelize during grilling or pan-searing.

Can I make Korean BBQ steak rice bowls at home without a grill?

Yes, you can easily make Korean BBQ steak rice bowls at home using a cast-iron skillet or a nonstick pan. After marinating the thinly sliced steak, heat your pan over medium-high heat and cook the steak for 2–3 minutes per side until browned and slightly caramelized. Cooking indoors delivers similar flavor and texture to grilling. For added smoky flavor, consider briefly broiling the steak or using a grill pan that mimics grill marks.

What side dishes pair well with Korean BBQ steak rice bowls?

Popular side dishes to serve with Korean BBQ steak rice bowls include kimchi, pickled radishes, and seasoned spinach (sigeumchi namul). These sides provide refreshing acidity and crunchy texture to balance the rich, savory steak. Additionally, simple cucumber salads or miso soup complement the meal well. Including a few traditional banchan (Korean side dishes) can transform your rice bowl into a more authentic and well-rounded dining experience.

Are Korean BBQ steak rice bowls healthy?

Korean BBQ steak rice bowls can be a nutritious meal when balanced with lean cuts of steak, moderate oil use, and plenty of vegetables. The dish provides protein from the steak and egg, carbohydrates from the rice, and fiber plus vitamins from vegetables and kimchi. To keep it healthier, opt for brown rice instead of white, use low-sodium soy sauce in the marinade, and limit sugary ingredients. Portion control is important, as the bowl can be calorie-dense depending on how much oil and sugar are used.

Korean Bbq Steak Rice Bowls with Savory Glaze and Veggies

Name: Korean Bbq Steak Rice Bowls
Prep time: PT-488391H10M16S
Cook time: PT-488391H16S
Total time: PT-488391H16S
Cuisine: Korean
Ingredients: 2 to 3 pounds flank steak; 1 cup Korean barbecue sauce for marinating; 2 cups uncooked sweet brown or sweet white rice; 2 cups kimchi; 2 cups cucumber slices or 16 cucumber roses; 2 cups pickled or steamed carrots; 8 green onions trimmed and thinly sliced; 2 tablespoons sesame seeds; 1/2 cup Korean barbecue sauce for drizzling

Description

🥩 Experience the rich, savory flavor of Korean BBQ combined with fresh, crisp veggies in every bite.
🍚 This recipe delivers a balanced, satisfying meal that’s perfect for any occasion and easy to prepare at home.

Ingredients

Scale

2 to 3 pounds flank steak

1 cup Korean barbecue sauce for marinating

2 cups uncooked sweet brown or sweet white rice

2 cups kimchi

2 cups cucumber slices or 16 cucumber roses

2 cups pickled or steamed carrots

8 green onions trimmed and thinly sliced

2 tablespoons sesame seeds

1/2 cup Korean barbecue sauce for drizzling

Instructions

1-Getting started with Korean BBQ Steak Rice Bowls is fun and straightforward, beginning with the marinating step. First, place 2 to 3 pounds of flank steak in a resealable bag with 1 cup of Korean barbecue sauce, then refrigerate for 8 to 24 hours to let the flavors meld. This extra time makes the steak juicy and full of that savory taste you love.

2-Next, cook 2 cups of uncooked sweet brown or sweet white rice according to the package instructions, aiming for a sticky texture that holds everything together. Preheat a grill pan over high heat, remove the steak from the marinade, and grill it for about 3 minutes per side, flipping and rotating as needed until it reaches your desired doneness. Let the steak rest for 10 to 15 minutes before slicing it into thin pieces for easy eating.

3-To assemble each bowl, start by placing 1 cup of the cooked rice at the base. Add 1/4 cup of kimchi, 1/4 cup of cucumber slices or 2 cucumber roses, and 1/4 cup of pickled or steamed carrots on top. Then, layer in 6 to 8 slices of the grilled steak, drizzle with 1 tablespoon of the extra Korean barbecue sauce, and finish with sliced green onions and sesame seeds. Serve immediately for the best fresh flavor and texture.

4-For tips that enhance your results, use Korean-style rice for a stickier base, marinate the steak for at least 6 hours, and cook it just below your target temperature to keep it juicy. If you prefer, substitute pickled carrots with steamed ones for a softer bite. Packing components separately works great for lunch, so you can assemble on the go, with active cooking and assembly taking only 30 to 45 minutes.

Notes

🥢 Use Korean-style rice for a stickier, more authentic texture.
⏰ Marinate the steak a minimum of 6 hours to maximize flavor.
🔥 Cook steak just below target temperature to preserve juiciness and tenderness.

Prep Time: 10 minutes
Marinating Time: 8 to 24 hours
Cook Time: 30 to 45 minutes
Category: Main Dish
Method: Grilling, Assembly
Cuisine: Korean

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 12 g
Sodium: 850 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 4 g
Protein: 40 g
Cholesterol: 90 mg

Keywords: Korean BBQ, Steak rice bowl, Savory glaze, Fresh veggies