Tasty Korean BBQ Steak Bowls

Category: Satisfying Entrées for Any Occasion

Dive into big flavors with these Korean BBQ steak bowls. Little steak bites soak up a mix of soy sauce, sesame oil, gochujang, and honey. They get seared super fast—just enough for a smoky crust but still juicy inside. Everything lands on soft rice and gets smothered in a creamy sauce made quick from mayo, sour cream, and sriracha for a tangy hit. If you like, throw on some sautéed spinach or crunchy pickled cucumber. It looks great and tastes even better, making these bowls awesome for an easy dinner or lunch with a Korean kick.

Dana
Updated on Sat, 24 May 2025 12:44:40 GMT
A serving of Korean BBQ steak with rice. Pin
A serving of Korean BBQ steak with rice. | chefsnaps.com

This bowl is packed with juicy, flavorful steak, just enough heat, a silky sauce, and super soft rice Trust me, it’s a comfort food hit at my place Folks show up to the table right away for the big flavors and cozy meal

When I first cooked this, the marinade's smell was so good that even my kids dropped their games and showed up hungry Now they beg for it more than pizza if you can believe that

Irresistible Ingredients

  • Cooked rice: Soft and fluffy, perfect as the base Short grain or jasmine is my go to for that sticky chew
  • Mayonnaise: Makes the sauce rich and creamy Full fat gives the best flavor
  • Beef steak cut into cubes: Pick a tender cut like New York strip or skirt for super juicy bites
  • Soy sauce: Adds deep savory notes Use a naturally brewed one for great taste
  • Sour cream: Brings a cool, bright tang The creamy kind works best
  • Sriracha: Boosts the heat A little goes a long way here
  • Salt and black pepper: Adds a final hit of flavor to your sauce
  • Honey: Makes everything just sweet enough Local honey adds something special
  • Gochujang: Korean chili paste for bold, sweet-spicy flavor Try to find an authentic one
  • Sesame oil: Toasted sesame oil gives that unbeatable nutty aroma
  • Garlic powder: Punches up flavor Best from a fresh jar
  • Onion powder: Lends a mellow background taste
  • Salt: Melds all the flavors Quick-dissolving sea salt works like a charm
  • Black pepper: Flicks in that gentle heat Fresh cracked if you can

Simple How-To Steps

Build Your Bowls:
Put some hot rice in each bowl Top with lots of steak Drizzle on the sauce so you get a splash of everything in each bite
Mix Up the Spicy Cream:
Grab a bowl and stir up mayo, sour cream, sriracha, salt, and pepper Blend it until it’s nice and smooth Taste and tweak the heat or salt so it’s perfect for you
Sear the Steak:
Let your grill pan or skillet get really hot over medium-high Spread out the marinated steak so they aren’t crowded Sear one side three or four minutes without moving them so you get a crunchy crust Flip for another three or four minutes for juicy, pink centers Rest five minutes before cutting or serving
Let It Soak:
Stir soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper together in a big bowl Toss in cubed steak and get everything coated well Pop it in the fridge for at least half an hour—longer makes it more flavorful
Big scoop of Korean BBQ steak with fluffy rice in a bowl. Pin
Big scoop of Korean BBQ steak with fluffy rice in a bowl. | chefsnaps.com

Nothing beats the smell of sesame oil sizzling in the pan Instantly takes me back to late-night BBQs in Seoul with my crew Even if I’m tired, that scent brings a smile every single time

How to Keep It Fresh

Pop leftover steak, rice, and sauce in separate containers with tight lids Store in the fridge for up to three days Warm the steak slowly so it stays juicy and only put the sauce on when you’re ready to chow down

Easy Swaps

Chicken or tofu both swap in easily Slice them thin so they soak up the flavor quick If you’re out of gochujang, stir together a little miso, honey, and sriracha and you’ll get something close

Serving Up Suggestions

Sauté some spinach or toss in crunchy pickled cucumbers to lighten things up Avocado, edamame, or toasted sesame seeds add a little bite and texture

Big scoop of Korean BBQ steak with fluffy rice in a bowl. Pin
Big scoop of Korean BBQ steak with fluffy rice in a bowl. | chefsnaps.com

Story Behind the Bowl

This bowl borrows from classic bulgogi but keeps things straightforward for home cooks Gochujang and sesame oil are pantry must-haves in Korea, and combining them? That’s where the magic happens

Recipe FAQs

→ Which beef cuts are best for this dish?

New York strip, skirt, or flank steak all work well. They're quick to cook and stay tender in those small bites.

→ Is the sauce really spicy?

You control the kick. Add just a little sriracha for mild or go heavy if you want it hot—totally up to you.

→ Which rice should I go for?

Pick whatever you like: brown, jasmine, or plain white rice. Anything you have handy makes a great base.

→ Is it possible to prep things ahead?

Definitely! Mix up the marinade and sauce in advance so putting everything together later is fast and easy.

→ What toppings do you recommend?

Try tossing on some pickled cucumber, sautéed spinach, or a shake of sesame seeds for more colors and flavors.

→ How long should the steak marinate?

A half-hour does the trick, but if you want more flavor, leave it for up to two hours if you’ve got time.

BBQ Steak Bowls

Tender steak, smooth spicy sauce, and steaming rice come together in these mouthwatering bowls inspired by Korean BBQ.

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

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Korean

Yield: 4 Servings

Dietary Preferences: ~

Ingredients

→ Steak Marinade

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

→ Rice

10 250 g cooked rice (brown, jasmine, or white—whatever you like)

→ Spicy Cream Sauce

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

Steps

Step 01

Scoop hot rice into a bowl first. Toss those juicy steak cubes on top. Slather on that creamy spicy sauce, and you're done.

Step 02

Grab a different bowl and mix up mayo, sriracha, sour cream, some salt, and black pepper. Taste it—want more kick? Add extra sriracha before pouring it over everything.

Step 03

Heat a skillet or grill pan till it's nice and hot over medium-high. Drop in your beef, cook about 3-4 minutes per side or until they're how you like. Let 'em chill for a bit before you eat.

Step 04

Start by mixing black pepper, salt, onion powder, garlic powder, sesame oil, honey, gochujang, and soy sauce in a bowl. Toss the steak in so it's all coated. Chill in the fridge for at least 30 minutes or wait up to 2 hours if you're not in a hurry.

Notes

  1. Make it pop by topping with pickled cukes or some buttery spinach. Sauce feel too spicy? Ease up on the sriracha.

Required Tools

  • Some mixing bowls
  • A skillet or grill pan
  • Whisk
  • A sharp knife

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Has soy, eggs, and dairy
  • May contain gluten if usual soy sauce is used

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 565
  • Fats: 24 g
  • Carbohydrates: 50 g
  • Protein: 36 g