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Homemade Korean BBQ Steak Bowls with sliced grilled steak, rice, spicy mayo, scallions, carrots, and greens.

Korean BBQ Steak Bowls

These Korean BBQ Steak Bowls feature thin-sliced marinated beef, crisp fresh vegetables, and a silky creamy gochujang sauce. Restaurant-quality flavor with simple weeknight techniques the whole family loves.
5 from 1 vote
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Course: dinner
Cuisine: Asian-Inspired, Korean
Keyword: Korean BBQ bowl recipe, Korean BBQ rice bowl recipe, Korean BBQ steak and rice, Korean BBQ Steak Bowls, Korean BBQ steak bowls with creamy sauce, Korean BBQ steak marinade, Korean BBQ steak recipe, Korean BBQ steak rice bowl
Prep Time: 30 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4 bowls
Calories: 720kcal
Cost: $20

Equipment

  • 1 Cast iron skillet or carbon steel wok (For high-heat searing)
  • 1 Sharp chef's knife (Essential for thin slicing)
  • 1 Julienne peeler (Optional for vegetables)
  • 1 Rice cooker or pot (For perfectly cooked rice)

Ingredients

For the Korean Steak Marinade

  • 1.5 pounds flank steak or sirloin - Freeze 20–30 min for thin slicing
  • ¼ cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 4 cloves garlic - minced
  • 1 tablespoon fresh ginger - grated
  • 2 tablespoons rice wine or mirin
  • 1 tablespoon gochugaru - Korean chili flakes
  • 2 whole green onions - white parts for marinade
  • 1 tablespoon cornstarch - helps caramelization

Creamy Gochujang Sauce

  • ½ cup mayonnaise
  • 2 tablespoons gochujang paste - adjust to taste
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 1 clove garlic - minced
  • 1–2 tablespoons water - thin to drizzle consistency

Bowl Assembly

  • 4 cups cooked short-grain rice - warm
  • 2 cups shredded cabbage or lettuce
  • 1 large cucumber - julienned
  • 2 medium carrots - julienned
  • 4 whole radishes - thinly sliced
  • 2 tablespoons toasted sesame seeds - garnish
  • Sliced green onions - garnish
  • Kimchi - optional

Instructions

  • Freeze steak 20–30 minutes, then slice thinly against the grain (⅛-inch). Whisk all marinade ingredients. Toss steak with marinade and cornstarch. Rest 30 minutes or refrigerate up to 4 hours.
  • Whisk mayonnaise, gochujang, vinegar, honey, sesame oil, and garlic. Thin with water until drizzle-able. Adjust sweetness or tang as needed.
  • Cook rice. Julienne cucumber and carrots, slice radishes, and shred cabbage. Arrange components for easy assembly.
  • Heat skillet/wok over high heat. Sear steak in batches 1–2 minutes per side until caramelized and cooked through. Avoid overcrowding.
  • Add rice to bowls, arrange vegetables, top with hot steak, drizzle creamy sauce, and garnish with sesame seeds and green onions. Add kimchi if desired.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 450g | Calories: 720kcal | Carbohydrates: 68g | Protein: 36g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 115mg | Sodium: 1320mg | Potassium: 780mg | Fiber: 4g | Sugar: 18g | Vitamin A: 5800IU | Vitamin C: 24mg | Calcium: 95mg | Iron: 4.2mg