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Korean BBQ Steak Rice Bowls are beautifully displayed in a delicious featured image.

Irresistible Korean BBQ Steak Rice Bowls

These Korean BBQ steak rice bowls offer a delicious and convenient way to enjoy the vibrant flavors of Korean BBQ. Thinly sliced flank steak is marinated in a flavorful blend of soy sauce, brown sugar, and gochujang, then seared to perfection and served over rice with kimchi, pickled cucumbers, and other fresh toppings. It's a quick and satisfying meal that's perfect for weeknights.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon gochujang Korean chili paste
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1/2 teaspoon black pepper
  • 4 cups cooked white or brown rice
  • 1 cup kimchi, chopped
  • 1 cucumber, thinly sliced
  • 1/4 cup rice vinegar for quick pickles
  • 1 tablespoon sugar for quick pickles
  • 1/2 teaspoon salt for quick pickles
  • 1 cup shredded carrots
  • 1 cup spinach, lightly sautéed
  • 4 scallions, thinly sliced
  • Sesame seeds, for garnish
  • Gochujang sauce optional, for extra spice

Equipment

  • Large bowl
  • small bowl
  • Skillet or wok
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife
  • paper towels

Method
 

  1. Marinate the Steak: In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and pepper. Add the sliced steak and toss to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. Prepare the Quick Pickled Cucumbers: In a small bowl, whisk together the rice vinegar, sugar, and salt. Add the sliced cucumbers and toss to coat. Let sit for at least 15 minutes, or up to 30 minutes in the refrigerator, stirring occasionally.
  3. Cook the Steak: Heat a skillet or wok over medium-high heat. Add the marinated steak in a single layer (you may need to cook it in batches to avoid overcrowding). Cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Remove from the skillet and set aside.
  4. Assemble the Rice Bowls: Divide the cooked rice among four bowls. Top with the cooked steak, kimchi, pickled cucumbers, shredded carrots, and sautéed spinach.
  5. Garnish and Serve: Garnish with scallions and sesame seeds. Serve immediately, with gochujang sauce on the side, if desired.

Notes

For best results, slice the steak thinly against the grain. Pat the marinated steak dry before searing to ensure proper browning. Don't overcrowd the pan when cooking the steak. Layer the ingredients strategically in the bowl for a balanced flavor profile. The quick pickled cucumbers can be made ahead of time and stored in the refrigerator.