Korean BBQ Steak Rice Bowls
Korean BBQ Steak Rice Bowls are a comforting, flavor-packed weeknight meal that feels special without needing a lot of fuss. This dish brings together tender slices of marinated steak, bright stir-fried vegetables, and a creamy spicy drizzle over warm rice — a perfect balance of savory, sweet, and a touch of heat. The main ingredient is juicy sirloin or ribeye steak, thinly sliced so each bite is melt-in-your-mouth tender; paired with crisp vegetables and a silky cream sauce, the textures sing together wonderfully. If you enjoy from-scratch meals that are quick to pull together and great for seasonal produce, this is a recipe worth trying — and if you like similar bowls, you might also enjoy this flavorful Korean ground beef bowl for another easy dinner idea.
Ingredients & Equipment
Ingredients
– 2 cups cooked rice
– 1 lb steak (sirloin or ribeye), sliced
– 2 tablespoons soy sauce
– 1 tablespoon gochujang (Korean chili paste)
– 1 tablespoon sesame oil
– 1 teaspoon garlic, minced
– 1 tablespoon sugar
– 1 cup vegetables (such as bell peppers, broccoli, or carrots), stir-fried
– 1/2 cup heavy cream
– 1 tablespoon sriracha (optional)
– Green onions, chopped for garnish
– Sesame seeds for garnish
Notes:
- Use freshly cooked rice (short-grain or jasmine) for the best texture; day-old rice also works well if you want firmer grains.
- Gochujang adds depth and a mild fermented sweetness. If you prefer less heat, reduce the gochujang amount by half or omit the optional sriracha in the cream sauce.
- Choose a halal-certified steak source if that is important for you.
Equipment
– Large mixing bowl for the marinade
– Skillet (cast iron or heavy-bottomed preferred) for the steak
– Another pan or wok for stir-frying vegetables
– Small pot for warming the cream sauce
– Sharp knife and cutting board
– Spatula or tongs
– Measuring spoons and cups
Helpful tools: a meat thermometer to check doneness, a blender or small whisk if you want an extra-smooth sauce, and a baking tray if you prefer roasting your vegetables instead of stir-frying.
Step-by-Step Instructions (with tips)
Follow the directions below as the base for this recipe, with added tips to guide you toward the best result.
1. Make the marinade and marinate the steak
In a bowl, mix 2 tablespoons soy sauce, 1 tablespoon gochujang, 1 tablespoon sesame oil, 1 teaspoon minced garlic, and 1 tablespoon sugar. Toss the sliced steak in this mixture so each piece is nicely coated. Marinate the sliced steak for at least 30 minutes.
Tip: For deeper flavor, marinate up to 2 hours in the refrigerator. If you’re short on time, 30 minutes still gives great flavor. Make sure the steak is sliced thin across the grain so bites are tender.
2. Cook the steak
Heat a skillet over medium-high heat and add a small drizzle of neutral oil if your pan needs it. When very hot, add the marinated steak in a single layer and sauté until cooked to your liking — this should take about 2–4 minutes per side for thin slices depending on thickness and pan heat.
Tip: Don’t overcrowd the pan; cook in batches if needed to get a good sear. Use a meat thermometer if you like — 125–130°F for medium-rare, 135°F for medium (remember carryover cooking will add a few degrees). For more char and smoky flavor, a grill pan or outdoor grill works beautifully.
Variation: If you prefer a lower-heat method, you can broil the marinated steak on a baking tray for 3–5 minutes per side, watching closely to avoid overcooking.
3. Stir-fry the vegetables
In another pan, heat a splash of oil over medium-high heat. Add your choice of vegetables — sliced bell peppers, florets of broccoli, julienned carrots, or snap peas — and stir-fry until tender-crisp, about 4–6 minutes.
Tip: Start thicker vegetables like carrots and broccoli first, then add quicker-cooking items like bell peppers last so everything finishes at the same time. Season with a pinch of salt and a light splash of soy sauce if you want more umami.
Alternative: Roast vegetables on a baking tray at 425°F (220°C) for 15–20 minutes with a drizzle of sesame oil and a pinch of salt for a caramelized flavor.
4. Prepare the cream sauce
For the cream sauce, combine 1/2 cup heavy cream and 1 tablespoon sriracha (optional) in a small pot over low heat. Warm gently and whisk until slightly thickened and blended, about 2–3 minutes. Do not boil; you want a smooth, warm drizzle.
Tip: If you like a looser sauce, add 1–2 tablespoons of water or broth. For a richer, silkier texture, whisk in a small pat of butter off heat. For a dairy-free option, substitute full-fat coconut milk (check that this fits your flavor preferences).
5. Assemble the bowls
To assemble, place cooked rice in bowls, top with the sautéed steak and the stir-fried vegetables. Drizzle with the spicy cream sauce, and garnish with chopped green onions and sesame seeds. Serve immediately.
Serving tip: Warm bowls before assembling to help keep everything hot. Add a small side of pickled cucumber or kimchi (if you follow halal-friendly condiments) for brightness.
Additional tips and flavor suggestions
– Brightness: A squeeze of lemon or lime just before serving lifts the dish beautifully.
– Texture: Add toasted sesame oil at the end for a nutty aroma.
– Heat: Control spice with the optional sriracha — start small and add to taste.
– Protein swaps: Use thinly sliced chicken breast or thigh, or for a vegetarian option, marinated seitan or firm tofu (pressed and pan-fried) works well. Always ensure substitute proteins are halal-certified if needed.
Storage, Freezing & Make-Ahead Tips
– Storing leftovers: Place cooled components in airtight containers. Rice and vegetables will keep 3–4 days in the refrigerator; cooked steak will keep 2–3 days depending on freshness when cooked. Store the cream sauce separately to preserve texture.
– Freezing: Cooked steak freezes okay for up to 2 months if vacuum sealed or tightly wrapped, but textures can change after thawing. Rice can be frozen, but it may be slightly drier once reheated; add a splash of water when reheating. Vegetables with high water content (like bell peppers) don’t always retain crispness when frozen and reheated.
– Reheating: Reheat rice and steak gently in a skillet over medium-low heat with a splash of water or broth to refresh the moisture. Microwave on medium power in a covered dish for 1–2 minutes, stirring halfway. Reheat the cream sauce slowly on the stove to avoid breaking.
– Make-ahead: Marinate the steak up to 24 hours ahead. Cook rice a day ahead and refrigerate. If preparing bowls for meal prep, portion rice and vegetables into containers, add steak on top, and store sauce separately to add after reheating.
Portioning advice: This recipe yields about 3–4 servings depending on appetite. For meal prep, portion into individual containers with sauce stored in small condiment jars.
How to Use / Serve This Dish
This bowl is wonderfully versatile. Serve it as a warm, satisfying main for weeknight dinners, or transform it into a buffet-style build-your-own bowl station for casual entertaining. For lighter meals, reduce the rice and increase vegetables or add a crisp side salad.
Pairing ideas:
- For a cozy meal pairing, serve alongside a soothing soup like a simple chicken and rice soup — it complements the bowl without overpowering flavors. If you’re seeking more hearty meal ideas in the same family of comfort bowls and salads, check out this refreshing grilled balsamic steak salad for a lighter steak preparation that can inspire variations.
- For a seasonal spread, add roasted root vegetables in autumn or quick-pickled cucumbers and radishes in spring for brightness.
Creative variations:
- Make it into a wrap: Spoon everything into a warmed flatbread or tortilla for a portable lunch.
- Add a fried egg on top for extra richness and protein; the runny yolk blends beautifully with the sauce and rice.
- Turn it into a family-style platter by laying the rice in the center of a large dish, arranging steak and vegetables around it, and letting everyone spoon on sauce to taste.
Crockpot chicken and wild rice soup is another comforting choice that pairs well when you want a second dish for chilly nights or larger gatherings.
FAQ
Can I use a different cut of steak?
Yes. Sirloin and ribeye are great because they’re flavorful and cook quickly when sliced thin. You can also use flank or skirt steak — just slice thinly across the grain for tenderness. Thicker cuts will need longer cooking and may be best seared whole then sliced.
What can I substitute for gochujang if I don’t have it?
If you don’t have gochujang, a mix of 1 teaspoon mild chili paste or paste-like sambal mixed with 1/2 teaspoon miso or a small spoonful of tomato paste and a pinch of sugar can mimic the sweet-spicy profile. Taste and adjust. Gochujang has unique fermented notes, so substitutes won’t be exact but will still be tasty.
How long will leftovers keep, and is it safe to freeze?
Leftovers in the refrigerator are best consumed within 2–4 days. Cooked steak is safest consumed within 2–3 days; rice and vegetables 3–4 days. You can freeze cooked steak and rice up to 2 months, but textures may change. Freeze in meal-sized portions and thaw overnight in the fridge before reheating gently.
Can I make this dairy-free?
Yes. Replace the heavy cream with full-fat coconut milk for a dairy-free creamy drizzle. This will change the flavor profile slightly, adding a subtle coconut note that pairs nicely with the Korean flavors.
Conclusion
Korean BBQ Steak Rice Bowls are a warm, satisfying way to celebrate seasonal produce and simple pantry staples. With juicy marinated steak, crisp stir-fried vegetables, and a creamy, slightly spicy sauce, this bowl gives you comforting textures and bold flavors in each spoonful. It’s easy to adapt, friendly for meal prep, and perfect for sharing. Try the recipe this week, and if you love it, share a photo or pass it along to someone who enjoys hearty, homemade dinners. Happy cooking — may your kitchen be full of good smells and even better company!
Korean BBQ Steak Rice Bowls
Ingredients
For the Rice and Marinade
- 2 cups cooked rice Short-grain or jasmine rice recommended
- 1 lb steak (sirloin or ribeye), sliced Choose halal-certified if necessary
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste) Reduce amount for less heat
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 tablespoon sugar
For the Vegetables and Toppings
- 1 cup vegetables (such as bell peppers, broccoli, or carrots), stir-fried Choose according to preference
- ½ cup heavy cream
- 1 tablespoon sriracha (optional)
- Green onions, chopped for garnish
- Sesame seeds for garnish
Instructions
Marinate the Steak
- In a bowl, mix soy sauce, gochujang, sesame oil, minced garlic, and sugar.
- Toss the sliced steak in this mixture so each piece is nicely coated. Marinate for at least 30 minutes.
- For deeper flavor, marinate up to 2 hours in the refrigerator.
Cook the Steak
- Heat a skillet over medium-high heat and add a small drizzle of neutral oil if needed.
- Add the marinated steak in a single layer and sauté for 2–4 minutes per side until cooked to your liking.
- For more char, consider using a grill pan or outdoor grill.
Stir-fry the Vegetables
- In another pan, heat a splash of oil over medium-high heat.
- Add your choice of vegetables and stir-fry until tender-crisp, about 4–6 minutes.
- Season with salt and a light splash of soy sauce for added umami.
Prepare the Cream Sauce
- Combine heavy cream and sriracha in a small pot over low heat.
- Warm gently and whisk until slightly thickened, about 2–3 minutes. Do not boil.
Assemble the Bowls
- Place cooked rice in bowls, top with sautéed steak and stir-fried vegetables.
- Drizzle with the spicy cream sauce and garnish with chopped green onions and sesame seeds.
