My family’s Sunday dinners were always a big affair, filled with laughter, stories, and, most importantly, incredible food. While the menu changed from week to week, there was always a sense of warmth and comfort in knowing we would all be together. One dish that holds a special place in my heart is my aunt’s version of a savory steak rice bowl.
It wasn’t the fanciest dish, but it was always made with so much love, and the flavors were simply unforgettable. The tender steak, the fluffy rice, and the vibrant veggies all came together in a symphony of textures and tastes that I still crave to this day. It reminds me of the joy of family and the simple pleasure of sharing a delicious meal. I’m excited to share my version with you, inspired by my aunt’s recipe! If you are also a fan of tasty bowls, check out these honey garlic carrots that make the perfect side to any bowl!
Why you’ll love this Korean BBQ Steak Rice Bowls with Korean Bbq Steak Bowl
- This korean bbq steak bowl is packed with flavor, thanks to the delicious marinade and vibrant toppings.
- It’s a quick and easy meal that can be on the table in under an hour, perfect for busy weeknights.
- The recipe is versatile, allowing you to customize the toppings and ingredients to your liking.
- It’s a great way to use up leftover cooked rice and vegetables.
- These korean bbq steak bowls are also easily adaptable to different dietary needs by substituting the steak with chicken or tofu.
- It’s a balanced and satisfying meal that provides protein, carbohydrates, and essential nutrients.
Ingredients
- 1.5 lbs beef sirloin steak, thinly sliced
- 2 cups cooked rice (such as jasmine or brown rice)
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced
- 1 carrot, julienned
- 1 cup baby spinach
- 1/4 cup sesame seeds, toasted
- 4 fried eggs (optional)
- Kimchi (optional)
- Sriracha (optional)
Directions
Step 1
Korean bbq steak bowl makes every moment feel sunny. In a medium bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, gochujang, garlic, ginger, and pepper. Add the sliced steak to the marinade, ensuring it’s well coated. Marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
Step 2
While the steak marinates, prepare your rice according to package directions. Cook the carrot separately using your favorite method (steamed, stir-fried, or raw).
Step 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak (reserve the marinade) and cook for 3-5 minutes, or until browned and cooked through. Be careful not to overcrowd the pan; cook in batches if necessary.
Step 4
Pour the reserved marinade into the skillet with the steak and cook for another 2-3 minutes, or until the sauce has thickened slightly and coats the steak evenly.
Step 5
Divide the cooked rice among four bowls. Top with the Korean BBQ steak, julienned carrots, and baby spinach. Garnish with sliced green onions and toasted sesame seeds.
Step 6
If desired, top each bowl with a fried egg, a dollop of kimchi, and a drizzle of sriracha for extra flavor and spice.
Step 7
Serve immediately and enjoy your delicious Korean BBQ Steak Rice Bowls!
Variations, pairings, and serving ideas
Variations
For a vegetarian option, substitute the beef sirloin with firm tofu, cut into bite-sized pieces. Marinate the tofu in the same sauce and cook until golden brown and slightly crispy. Another variation is to add other vegetables, such as sliced bell peppers, mushrooms, or zucchini, to the steak while cooking.
If you like a sweeter taste, add a tablespoon of honey or maple syrup to the marinade. For a spicy kick, increase the amount of gochujang or add a pinch of red pepper flakes to the marinade. Feel free to experiment with different types of rice, such as quinoa or farro, for a healthier alternative.
To make it a complete meal, add a side of steamed broccoli or edamame. Consider topping with a creamy sauce like a spicy mayo or a sesame ginger dressing. You can also add a sprinkle of furikake (Japanese seaweed seasoning) for an extra layer of flavor.
Pairings
Korean BBQ Steak Rice Bowls pair well with a variety of side dishes. A simple cucumber salad with rice vinegar and sesame oil provides a refreshing contrast to the richness of the steak. Miso soup is another great option, offering a warm and comforting complement to the meal.
Consider serving with a side of Korean pickled vegetables, such as radish or cabbage, for added crunch and tanginess. These will cut through the richness of the steak and marinade. A light and crisp green salad with a ginger vinaigrette also works well.
For a beverage pairing, try a chilled Korean barley tea or a light and refreshing vegetable broth. Sparkling water with a squeeze of lemon or lime is also a great choice. The slight acidity balances the savory flavors of the dish.
Serving ideas
Serve Korean BBQ Steak Rice Bowls in individual bowls for a beautiful and personalized presentation. Arrange the rice, steak, and toppings artfully in each bowl. Garnish with a sprinkle of toasted sesame seeds and thinly sliced green onions for visual appeal.
Consider offering a variety of toppings on the side, such as kimchi, sriracha, and fried eggs, so that everyone can customize their bowl to their liking. This allows for a more interactive and enjoyable dining experience. Use colorful bowls to enhance the presentation.
For a more casual serving style, set up a Korean BBQ Steak Rice Bowl bar with all the ingredients and toppings laid out. This is perfect for parties or gatherings, allowing guests to create their own unique bowls. Don’t forget to include serving spoons and small bowls for the toppings.
Storage and make-ahead tips
Storage
Store leftover Korean BBQ Steak Rice Bowls in an airtight container in the refrigerator for up to 3 days. Make sure to let the bowls cool completely before refrigerating. This will help prevent the rice from becoming soggy and will also prevent the growth of bacteria.
If you have leftover cooked rice, store it separately in an airtight container to maintain its texture. Store toppings separately to prevent them from wilting or becoming soggy. This will ensure the best quality when reheating.
To freeze leftover steak, place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2 months. Thaw the steak in the refrigerator overnight before reheating. The texture may change slightly after freezing, but the flavor will remain delicious.
Make-ahead
The steak marinade can be prepared up to 24 hours in advance and stored in the refrigerator. This allows the flavors to meld together and intensifies the taste of the steak. Marinating the steak overnight will result in a more flavorful and tender dish.
Cook the rice ahead of time and store it in an airtight container in the refrigerator. Reheat the rice in the microwave or on the stovetop before assembling the bowls. You can also prepare the vegetables, such as julienning the carrots and slicing the green onions, in advance.
For meal prep, divide the cooked rice, steak, and toppings into individual containers for easy grab-and-go lunches or dinners. Store the sriracha and kimchi in separate small containers to prevent them from making the other ingredients soggy. This makes it easy to assemble a delicious and healthy meal any time.
Common mistakes when making Korean BBQ Steak Rice Bowls
- Overcooking the steak: Be careful not to overcook the steak, as it can become tough and dry. Cook it for just 3-5 minutes per side, or until it’s browned and cooked through.
- Not marinating the steak long enough: Marinating the steak for at least 15 minutes, or up to 1 hour, will help to tenderize it and infuse it with flavor.
- Overcrowding the pan: Overcrowding the pan can cause the steak to steam instead of sear. Cook the steak in batches to ensure it browns properly.
- Using too much sauce: Using too much sauce can make the rice soggy. Be sure to drain the steak before adding it to the rice bowl.
- Not toasting the sesame seeds: Toasting the sesame seeds before adding them to the bowl will bring out their nutty flavor and aroma.
Final notes
These Korean BBQ Steak Rice Bowls are more than just a meal; they’re an experience. The combination of savory steak, fluffy rice, and fresh toppings creates a symphony of flavors and textures that will leave you feeling satisfied and happy. Don’t be afraid to experiment with different toppings and variations to make this dish your own!
Remember, cooking should be fun and enjoyable. So, gather your ingredients, put on some music, and let your creativity flow. Whether you’re cooking for yourself, your family, or friends, these Korean BBQ Steak Rice Bowls are sure to be a hit. Enjoy the process and the delicious results!
I hope this recipe inspires you to create your own delicious and memorable meals. Food is a universal language that brings people together. So, share your love of cooking with others and spread joy through the art of food. Happy cooking!
Loved this Korean BBQ Steak Rice Bowls? Try these next
- Honey garlic carrots
- Teriyaki chicken pineapple bowls
- Creamy steak and potato soup
- Cinnamon swirl banana bread
- Air fryer apple fritters
Korean BBQ Steak Rice Bowls
Savory and satisfying Korean BBQ Steak Rice Bowls, packed with tender marinated steak, fluffy rice, and vibrant toppings. A quick and delicious meal perfect for any night of the week!
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5 lbs beef sirloin steak, thinly sliced
- 2 cups cooked rice (such as jasmine or brown rice)
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced
- 1 carrot, julienned
- 1 cup baby spinach
- 1/4 cup sesame seeds, toasted
- 4 fried eggs (optional)
- Kimchi (optional)
- Sriracha (optional)
Instructions
- In a medium bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, gochujang, garlic, ginger, and pepper. Add the sliced steak to the marinade, ensuring it's well coated. Marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
- While the steak marinates, prepare your rice according to package directions. Cook the carrot separately using your favorite method (steamed, stir-fried, or raw).
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak (reserve the marinade) and cook for 3-5 minutes, or until browned and cooked through. Be careful not to overcrowd the pan; cook in batches if necessary.
- Pour the reserved marinade into the skillet with the steak and cook for another 2-3 minutes, or until the sauce has thickened slightly and coats the steak evenly.
- Divide the cooked rice among four bowls. Top with the Korean BBQ steak, julienned carrots, and baby spinach. Garnish with sliced green onions and toasted sesame seeds.
- If desired, top each bowl with a fried egg, a dollop of kimchi, and a drizzle of sriracha for extra flavor and spice.
- Serve immediately and enjoy your delicious Korean BBQ Steak Rice Bowls!
Notes
For spicier bowls, add more gochujang or sriracha. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. You can substitute the beef sirloin with thinly sliced chicken or tofu for a vegetarian option. For meal prep, prepare the steak, rice, and toppings ahead of time and assemble the bowls when ready to eat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 15g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg