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Featured image showcasing delicious Korean BBQ Steak Bowls, perfect for a quick and flavorful meal.

Best Korean BBQ Steak Bowls

These Korean BBQ Steak Bowls feature tender, flavorful marinated flank steak served over rice with a variety of fresh and flavorful toppings. The key is a balanced marinade with soy sauce, sesame oil, gochujang, and pear juice for tenderizing and umami.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Flank Steak, thinly sliced against the grain
  • 1/4 cup Soy Sauce
  • 2 tbsp Brown Sugar
  • 2 tbsp Sesame Oil
  • 1 tbsp Gochujang Korean Chili Paste
  • 1 tbsp Rice Wine Vinegar
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, grated
  • 1/2 tsp Black Pepper
  • 1 tbsp Pear Juice optional, for extra tenderness
  • 2 cups Cooked Rice short-grain or medium-grain
  • 1 cup Kimchi, chopped
  • 1 cup Spinach, lightly sauteed
  • 1/2 cup Carrots, julienned
  • 1/4 cup Scallions, thinly sliced
  • Sesame Seeds, for garnish
  • 4 Fried Eggs optional
  • Sriracha Mayo optional

Equipment

  • Medium bowl
  • whisk
  • measuring cups and spoons
  • cutting board
  • knife
  • Large skillet or grill pan
  • spatula
  • Serving bowls
  • Pot for cooking rice

Method
 

  1. Marinate the Steak: In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, rice wine vinegar, garlic, ginger, black pepper, and pear juice (if using).
  2. Add the sliced steak and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  3. Prepare the Rice and Toppings: While the steak is marinating, cook the rice according to package directions.
  4. Prepare the kimchi, spinach, carrots, and scallions. Cook a fried egg, if desired.
  5. Cook the Steak: Heat a large skillet or grill pan over medium-high heat.
  6. Add the marinated steak in a single layer (work in batches if necessary to avoid overcrowding the pan).
  7. Cook for 2-3 minutes per side, or until the steak is cooked to your desired level of doneness.
  8. Assemble the Bowls: Divide the cooked rice among bowls.
  9. Top with the cooked steak, kimchi, spinach, carrots, and scallions.
  10. Garnish and Serve: Sprinkle with sesame seeds and drizzle with sriracha mayo, if desired. Add a fried egg for extra richness. Serve immediately.

Notes

For a spicier bowl, add more gochujang or gochugaru. For a sweeter bowl, add more brown sugar or honey. Flank steak can be substituted with skirt steak. You can marinate the steak up to 4 hours for a more tender and flavorful result. Store leftover steak and toppings separately in airtight containers in the refrigerator for up to 3 days.