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A delicious Korean BBQ Steak Bowl with tender beef, white rice, kimchi, and a sunny-side-up egg.

Korean BBQ Steak Bowls

Tender, juicy strips of steak are bathed in a sweet and savory Korean-inspired marinade, then seared to perfection and served over fluffy rice with crisp vegetables. This quick and customizable weeknight meal is a perfect harmony of textures and tastes, destined to become your new favorite obsession.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs flank steak or sirloin, thinly sliced against the grain
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tbsp toasted sesame oil
  • 2 tbsp gochujang Korean chili paste
  • 1 tbsp rice vinegar
  • 1/2 medium Asian pear or sweet apple, peeled and grated
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil, for cooking
  • 4 cups cooked short-grain or jasmine rice, for serving
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 large carrot, shredded or julienned
  • 1/2 cucumber, thinly sliced
  • 1 cup kimchi, for serving optional

Equipment

  • Large skillet or wok
  • Medium mixing bowl
  • Large bowl or resealable bag
  • Whisk
  • Cutting board
  • Chef's knife
  • Box grater
  • Garlic press
  • Measuring cups and spoons
  • Rice Cooker or Medium Pot
  • Tongs
  • Serving bowls

Method
 

  1. In a medium-sized bowl, whisk together the soy sauce, toasted sesame oil, brown sugar, gochujang, and rice vinegar until the sugar has mostly dissolved. Stir in the grated Asian pear, minced garlic, and grated ginger.
  2. Place the thinly sliced steak in a large bowl or a resealable plastic bag. Pour about two-thirds of the marinade over the steak, reserving the remaining one-third for serving. Toss the steak to coat completely. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
  3. While the steak is marinating, prepare the bowl components. Cook rice according to package directions. Prepare the vegetables by slicing the green onions, shredding the carrot, and slicing the cucumber. Set everything aside.
  4. Heat a large skillet or wok over medium-high heat. Add the vegetable oil. Once shimmering, add the steak in a single layer, working in batches to avoid overcrowding the pan. Cook for 1-2 minutes per side, until browned and caramelized. Remove from pan and set aside.
  5. To assemble, divide the warm rice among four bowls. Top with the cooked steak, then arrange the shredded carrots, sliced cucumber, and kimchi around the bowl. Drizzle with the reserved marinade, sprinkle with sesame seeds and sliced green onions, and serve immediately.

Notes

Pro Tip: For the most tender meat, it is essential to slice the steak against the direction of the muscle fibers (the grain).
Cooking Tip: Ensure your pan is very hot and do not overcrowd it when cooking the steak. This creates a delicious seared crust rather than steaming the meat.
Variations: Customize your bowl with additional toppings like a fried egg, sautéed spinach, or edamame. For a low-carb option, serve the steak over cauliflower rice or a bed of fresh greens.
Substitutions: Honey or maple syrup can replace brown sugar. Apple cider vinegar can be used instead of rice vinegar. A sweet apple (like Fuji or Gala) is a great substitute for the Asian pear.