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A full shot of delicious Korean BBQ steak rice bowls, beautifully arranged

Classic Korean BBQ Steak Rice Bowls

These Classic Korean BBQ Steak Rice Bowls are packed with flavor and are surprisingly easy to make. Thinly sliced sirloin or flank steak is marinated in a savory-sweet Korean BBQ sauce, then quickly seared and served over fluffy rice with fresh vegetables and kimchi.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 bowls
Calories 650 kcal

Equipment

  • medium bowl
  • large skillet or wok

Ingredients
  

For the Steak:

  • 1 lb sirloin or flank steak thinly sliced against the grain
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/2 Asian pear or small apple grated (optional)
  • 1 tbsp gochujang (Korean chili paste, optional)
  • 1 tbsp rice vinegar

For the Bowls:

  • 2 cups cooked jasmine or sushi rice
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1/2 cup kimchi (optional)
  • 2 green onions thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions
 

Marinate the Steak

  • Whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated pear/apple, gochujang, and rice vinegar in a bowl.
  • Add the sliced steak, ensuring it's coated, then cover and refrigerate for 30 minutes to 4 hours.

Cook the Rice

  • Prepare jasmine or sushi rice according to package directions.

Prepare Toppings

  • While the steak marinates and rice cooks, shred carrots, slice cucumber, chop green onions, and prepare kimchi.

Cook the Steak

  • Heat a large skillet or wok over medium-high heat, adding oil if needed.
  • Add steak in a single layer, cooking in batches for 1-2 minutes per side until caramelized and cooked through.

Assemble the Bowls

  • Divide cooked rice among bowls, then top with steak.
  • Arrange carrots, cucumber, and kimchi around the steak, then garnish with green onions and sesame seeds. Serve immediately.

Notes

For an extra layer of flavor, you can toast the sesame seeds before sprinkling them on top. Adjust the amount of gochujang to your preferred spice level. If you don't have Asian pear, a small amount of apple sauce or even a touch more brown sugar can be used to balance the flavors in the marinade.