Go Back
–+ servings
Korean BBQ Steak Rice Bowls

Korean BBQ Steak Rice Bowls: A Flavorful Family Feast

These Korean BBQ Steak Rice Bowls bring excitement to weeknight dinners with customizable flavors and a spicy cream sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound Flank Steak can swap with sirloin or ribeye
  • 1/4 cup Soy Sauce use low-sodium for health
  • 2 tablespoons Brown Sugar honey is a substitute
  • 2 tablespoons Sesame Oil vegetable oil is an alternative
  • 3 cloves Minced Garlic fresh is best
  • 1 tablespoon Grated Ginger ginger paste can substitute
For the Rice Bowl
  • 3 cups Cooked White/Brown Rice cauliflower rice is a low-carb option
  • 2 cups Mixed Vegetables bell peppers, broccoli, carrots
For Cooking
  • 2 tablespoons Vegetable Oil olive oil can be healthier
For the Spicy Cream Sauce
  • 1/2 cup Sour Cream Greek yogurt can be used
  • 2 tablespoons Gochujang adjust heat level to taste
  • 1 tablespoon Honey maple syrup is vegan
  • 1 tablespoon Lime Juice lemon juice is a substitute
For Garnish
  • 2 tablespoons Sesame Seeds crushed peanuts can add flavor
  • 2 tablespoons Green Onions chopped cilantro is an option

Equipment

  • mixing bowl
  • skillet
  • whisk
  • Cutting Board

Method
 

Step‑by‑Step Instructions
  1. Marinate the Steak: In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add sliced flank steak and coat well. Cover and refrigerate for at least 30 minutes.
  2. Cook the Rice: Prepare rice according to package instructions. Fluff and keep warm.
  3. Make the Spicy Cream Sauce: Combine sour cream, gochujang, honey, and lime juice in a bowl. Whisk until smooth and adjust gochujang to taste.
  4. Prepare the Vegetables: Wash and chop mixed vegetables into bite-sized pieces.
  5. Cook the Steak: Heat skillet over medium-high heat, add vegetable oil and marinated flank steak. Cook for about 4-5 minutes per side.
  6. Sauté Vegetables: In the same skillet, add prepared vegetables and sauté for about 3-5 minutes until tender-crisp.
  7. Slice Steak: Let cooked steak rest before slicing against the grain into thin strips.
  8. Assemble Bowls: Fill bowls with rice, layer with steak and vegetables, and drizzle creamy sauce on top.
  9. Garnish: Sprinkle sesame seeds and green onions on each bowl.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 80gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 250IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For deeper flavor, marinate steak overnight. Adjust gochujang for desired spice level.

Tried this recipe?

Let us know how it was!