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Korean BBQ Steak Rice Bowls

Category: Restaurant-Quality Entrées at Home

Enjoy bold flavors with these Korean BBQ steak bowls, featuring tender beef cubes marinated in a savory blend of soy sauce, gochujang, sesame oil, and honey. The steak cooks quickly on a grill pan or skillet, locking in juiciness and infusing every bite with delicious smoky heat. Topped over perfectly steamed rice, the bowls are finished with a generous drizzle of creamy, tangy, and spicy sauce made from mayonnaise, sour cream, and sriracha. Add-ons like sautéed spinach or pickled cucumber can elevate both taste and presentation, making this satisfying dish ideal for a quick lunch or dinner bursting with Korean-inspired flair.

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Sandra
By Sandra Sandra
Updated on Fri, 23 May 2025 18:55:05 GMT
A plate of Korean BBQ steak with rice. Pin
A plate of Korean BBQ steak with rice. | howtogourmet.com

Savory marinated steak with a spicy kick, creamy sauce, and fluffy rice makes this Korean BBQ Steak Rice Bowl a weeknight favorite in my house I love how it brings everyone to the table with its bold flavors and comforting textures

The first time I made these bowls the marinade’s aroma literally got my kids to pause their video games and wander into the kitchen They ask for this dinner more than pizza which is saying a lot

Ingredients

  • Beef steak cut into cubes: The foundation of the bowl Choose flank skirt or New York strip for tenderness and flavor
  • Soy sauce: Gives umami depth Go for a naturally brewed version for best taste
  • Gochujang: Brings sweet spicy complexity Seek out Korean brands for authenticity
  • Honey: Natural sweetness balances the heat Local honey gives it extra floral notes
  • Sesame oil: Fragrant and nutty Always pick toasted sesame oil for a richer flavor
  • Garlic powder: Adds savory depth Freshly opened containers have the most punch
  • Onion powder: For a rounded flavor profile
  • Salt: Enhances everything A fine sea salt dissolves fastest in marinades
  • Black pepper: Adds a subtle kick and complexity Use freshly ground if possible
  • Cooked rice: Soft base for the bowl Jasmine or short grain rice are my top picks for texture
  • Mayonnaise: Creamy vehicle for the sauce Choose real egg mayo for richness
  • Sour cream: Cools the spice and adds tang Full fat versions are creamiest
  • Sriracha: For heat and a hint of garlic Adjust amount to your spice preference
  • Salt and black pepper: Just enough to balance and season the sauce

Step-by-Step Instructions

Marinate the Steak:
Start by whisking soy sauce gochujang honey sesame oil garlic powder onion powder salt and black pepper in a large mixing bowl Stir until everything is dissolved Add the steak cubes and toss them thoroughly to coat Let these marinate for at least thirty minutes in the fridge Two hours brings out even more flavor
Cook the Steak:
Heat a heavy skillet or grill pan over medium high Make sure it is hot before you start Put in the marinated steak pieces in a single layer Let them sear undisturbed for three to four minutes on one side to get a nice crust Flip and cook the other side another three to four minutes for medium rare Let the steak rest for five minutes to keep it juicy
Prepare the Spicy Cream Sauce:
In a small bowl mix mayonnaise sour cream sriracha salt and black pepper Stir until the mixture is totally smooth Taste and adjust sriracha or salt if needed The sauce should be tangy creamy and spicy
Assemble the Bowls:
Spoon warm cooked rice into individual bowls Top with a generous amount of grilled steak Drizzle plenty of spicy cream sauce over the top Make sure each bite gets a little of everything
A close up of a delicious Korean BBQ steak rice bowl. Pin
A close up of a delicious Korean BBQ steak rice bowl. | howtogourmet.com

My favorite part of this dish is the way sesame oil smells when it hits the hot pan It instantly reminds me of BBQ nights in Seoul with my family Even on busy nights the scent brings back those memories

Storage Tips

Store leftover steak rice and sauce in separate airtight containers in the fridge for up to three days Reheat the steak gently so it stays tender and add the sauce just before eating

Ingredient Substitutions

You can use chicken or tofu instead of steak Slice them thin for quick marinating If you do not have gochujang mix sriracha with a little miso and honey for a similar effect

Serving Suggestions

Add sautéed spinach or pickled cucumber for brightness You can toss in avocado edamame or toasted sesame seeds for extra texture

A close up of a delicious Korean BBQ steak rice bowl. Pin
A close up of a delicious Korean BBQ steak rice bowl. | howtogourmet.com

Cultural Context

Korean BBQ in a bowl is inspired by classic bulgogi but streamlined for home cooking Gochujang and sesame oil are staples in Korean kitchens and their combination is pure magic

Recipe FAQs

→ What cut of beef works best for these bowls?

Flank, skirt, or New York strip steak are excellent choices because they cook quickly and remain tender in bite-sized cubes.

→ How spicy is the sauce?

The heat level is customizable. Adjust the amount of sriracha to your preference for a milder or bolder kick.

→ What type of rice should I use?

White, brown, or jasmine rice all pair well; choose your favorite or what's on hand for the base.

→ Can I prepare components ahead of time?

Yes, both the steak marinade and spicy sauce can be made in advance to speed up assembly at mealtime.

→ Are there recommended toppings?

Consider adding sautéed spinach, pickled cucumber, or a sprinkle of sesame seeds for added flavor and color.

→ How long should I marinate the steak?

Marinate for a minimum of 30 minutes, but for deeper flavor, allow up to two hours if time permits.

Korean BBQ Steak Rice Bowls

Juicy steak, spicy-smooth cream sauce, and rice unite for crave-worthy Korean BBQ-inspired rice bowls.

Preparation Time
15 min
Cooking Time
15 min
Total Time
30 min
By Sandra: Sandra

Category: Main Courses

Skill Level: Intermediate

Cuisine: Korean

Yield: 4 Servings

Dietary Preferences: ~

Ingredients

→ Steak Marinade

01 450 g beef steak (flank, skirt, or New York strip), cut into 2.5 cm cubes
02 15 ml soy sauce
03 15 ml gochujang (Korean chili paste)
04 15 ml honey
05 5 ml sesame oil
06 5 ml garlic powder
07 2.5 ml onion powder
08 1.25 ml salt
09 0.5 ml black pepper

→ Rice

10 250 g cooked rice (white, brown, or jasmine)

→ Spicy Cream Sauce

11 120 ml mayonnaise
12 60 ml sour cream
13 15 ml sriracha
14 1.25 ml salt
15 0.5 ml black pepper

Steps

Step 01

In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Toss the beef cubes in the mixture to coat evenly, then refrigerate and marinate for at least 30 minutes, or up to 2 hours for enhanced flavor.

Step 02

Preheat a skillet or grill pan over medium-high heat. Add the marinated steak pieces, cooking for 3 to 4 minutes on each side, or until the steak reaches your preferred doneness. Rest the cooked steak for several minutes before serving.

Step 03

Whisk together mayonnaise, sour cream, sriracha, salt, and black pepper in a separate bowl until a smooth sauce forms. Taste and adjust seasoning if necessary.

Step 04

Portion the cooked rice into serving bowls. Arrange the grilled steak cubes on top, then drizzle generously with spicy cream sauce before serving.

Additional Notes

  1. For added flavor and visual appeal, top with sautéed spinach or pickled cucumber. Adjust sriracha to control the sauce’s heat.

Required Equipment

  • Mixing bowls
  • Skillet or grill pan
  • Whisk
  • Chef's knife

Allergen Information

Always review every ingredient for potential allergens and consult a health professional if you’re unsure.
  • Contains soy, egg, and dairy
  • Contains gluten if standard soy sauce is used

Nutritional Information (per serving)

The provided details are for informational purposes and should not replace professional health advice.
  • Calories: 565
  • Fats: 24 g
  • Carbohydrates: 50 g
  • Proteins: 36 g