Korean BBQ Steak Rice Bowls Made at Home
We present Korean BBQ Steak Rice Bowls, a vibrant, flavor-packed meal that combines tender marinated flank steak with fluffy rice and crisp, tangy vegetables. This dish brings together sweet, savory, and umami-rich elements in a visually stunning bowl that is satisfying, nourishing, and ideal for both weeknight dinners and meal prep.
Marinated in Korean barbecue sauce and grilled over high heat, the steak develops a beautifully caramelized crust while remaining juicy inside. Paired with kimchi, cucumbers, carrots, and sesame seeds, each bite delivers contrast and balance.
Print
Korean BBQ Steak Rice Bowls: Bold Flavor, Perfectly Balanced Bowls
- Total Time: 30 minutes plus marinating
- Yield: 4 bowls 1x
Description
Korean BBQ Steak Rice Bowls made with tender marinated flank steak, fluffy rice, kimchi, crisp vegetables, and sesame seeds. A bold, balanced meal perfect for dinner or meal prep.
Ingredients
2 to 3 pounds flank steak
1 cup Korean Barbecue Sauce
2 cups uncooked sweet brown or sweet white rice, cooked
2 cups kimchi
2 cups cucumber slices or cucumber roses
2 cups pickled or steamed carrots
8 green onions, thinly sliced
2 tablespoons sesame seeds
1/2 cup Korean Barbecue Sauce
Instructions
1. Place flank steak in a resealable bag and coat with Korean barbecue sauce.
2. Seal bag, remove excess air, and marinate in the refrigerator for 8 to 24 hours.
3. Preheat a grill pan over high heat.
4. Remove steak from marinade, allowing excess to drip off.
5. Grill steak undisturbed for 3 minutes, then flip and grill 3 more minutes.
6. Rotate steak 90 degrees, grill 3 minutes, flip, and grill final 3 minutes or until desired doneness.
7. Transfer steak to a cutting board and rest for 10 to 15 minutes.
8. Place 1 cup cooked rice in each bowl.
9. Arrange kimchi, cucumbers, and carrots over the rice.
10. Slice steak across the grain and add to bowls.
11. Drizzle barbecue sauce over bowls and top with green onions and sesame seeds.
12. Serve immediately.
Notes
For meal prep, store rice, vegetables, and steak separately.
Pack barbecue sauce, green onions, and sesame seeds separately and assemble before eating.
Slice steak thinly against the grain for maximum tenderness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 12g
- Sodium: 1280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 95mg
Keywords: korean bbq steak bowls, steak rice bowls, korean bbq beef
Why These Korean BBQ Rice Bowls Work
This recipe is built around layered textures and bold flavors. The steak provides richness, the rice offers a comforting base, and the vegetables add freshness and acidity. Korean barbecue sauce ties everything together with its signature blend of sweetness, garlic, soy, and subtle heat.
These bowls are also highly customizable, making them perfect for families or gatherings where preferences vary.
Ingredient Highlights for Maximum Flavor
Flank steak is ideal for this recipe due to its robust beef flavor and ability to absorb marinades. Korean barbecue sauce serves both as a marinade and finishing drizzle, ensuring consistency and depth.
Sweet brown or white rice adds a neutral, slightly nutty base. Kimchi introduces fermented tang and spice, while cucumbers and carrots provide crunch and brightness. Green onions and sesame seeds add aroma, texture, and visual appeal.
Marinating the Flank Steak
The flank steak is placed into a resealable bag and thoroughly coated in Korean barbecue sauce. Removing excess air ensures even contact with the marinade. Refrigerating for at least 8 hours and up to 24 hours allows the flavors to fully penetrate the meat, resulting in superior taste and tenderness.
Grilling the Steak for Perfect Doneness
A grill pan is preheated over high heat to achieve proper searing. The steak is grilled undisturbed to develop deep browning and defined grill marks. Rotating the steak midway creates a crosshatch pattern while ensuring even cooking.
Once grilled to the desired doneness, the steak rests for 10 to 15 minutes. This resting period allows juices to redistribute, producing moist, flavorful slices.
Assembling Korean BBQ Steak Rice Bowls
Each bowl begins with a generous portion of cooked rice. Kimchi, cucumber slices or decorative cucumber roses, and pickled or steamed carrots are arranged neatly on top. Thinly sliced steak is placed over the rice, followed by a drizzle of Korean barbecue sauce.
A finishing touch of sliced green onions and sesame seeds completes the bowl, adding fragrance and texture.
Meal Prep and Lunch-Friendly Tips
These rice bowls are excellent for make-ahead meals. Keeping the components separate preserves freshness and texture. Sauce, green onions, and sesame seeds can be packed separately and added just before eating for best results.
A Versatile and Satisfying Bowl Meal
We consider Korean BBQ Steak Rice Bowls a standout dish that delivers restaurant-quality flavor with straightforward preparation. Whether served fresh or packed for later, these bowls offer balance, color, and bold taste in every bite.