Korean BBQ Steak Rice Bowls Recipe — Korean BBQ Steak Rice Bowls for Easy Weeknight Dinners

I fell in love with Korean BBQ Steak Rice Bowls on a rainy evening when a tiny neighborhood restaurant served me a steaming bowl of caramelized beef, vibrant vegetables, and a little kick of spicy-sweet sauce. The warmth of the bowl felt like a hug — comforting, bold, and perfectly balanced. Since then, this dish has become my go-to for weeknight dinners and for feeding friends who want big flavor without a lot of fuss. Korean BBQ dishes have roots in Korean grilling traditions (think bulgogi and galbi) where marinades and quick, hot cooking transform simple cuts of meat into deeply flavored bites. This bowl brings that street-food vibe home in a bowl you can customize.

Who is this recipe for?

• This recipe is for busy home cooks, weeknight dinner makers, and anyone who loves bold, savory-sweet flavors with minimal cleanup.

Core ingredients overview:

• This dish combines 1 lb steak (sirloin or ribeye) marinated in soy sauce and gochujang, paired with 2 cups cooked rice, stir-fried mixed vegetables, and a creamy spicy sauce made from 1/2 cup heavy cream and optional sriracha. A touch of sesame oil, green onions, and sesame seeds finish the bowl for texture and aroma.

Tools & Ingredients

Tools (you will need)

• Large skillet or cast-iron pan
• Small saucepan
• Cutting board
• Sharp chef’s knife
• Mixing bowl for the marinade
• Tongs or spatula
• Measuring spoons and cups
• Rice cooker or pot for rice
• Serving bowls

Ingredients (with brief benefits)

• 1 lb steak (sirloin or ribeye) – flavorful protein that sears beautifully
• 2 cups cooked rice – comforting base that soaks up sauces
• 2 tablespoons soy sauce – adds savory umami depth
• 2 tablespoons gochujang (Korean chili paste) – brings sweet-heat and authentic Korean flavor
• 1 tablespoon sesame oil – adds a nutty aroma and richness
• 1 tablespoon vegetable oil – high-heat cooking oil for searing
• 1 cup mixed vegetables (bell peppers, carrots, broccoli) – color, texture, and extra nutrients
• 1/2 cup heavy cream – creates a silky, mellow spicy sauce
• 2 tablespoons sriracha (optional) – boosts heat and tang in the cream sauce
• Green onions (for garnish) – fresh, bright finish
• Sesame seeds (for garnish) – crunchy, nutty topping

Instructions

1. Marinate the steak: In a mixing bowl, combine 2 tablespoons soy sauce, 2 tablespoons gochujang, and 1 tablespoon sesame oil. Add the steak, coat well, and marinate for at least 30 minutes (or up to 4 hours in the fridge).
2. Heat the skillet: Place a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When the oil is shimmering, add the marinated steak.
3. Cook the steak: Sear the steak for 4–5 minutes on each side for medium-rare to medium doneness (adjust time for thickness). Remove the steak and let it rest for 5–10 minutes before slicing thinly against the grain.
4. Stir-fry the vegetables: In the same skillet, add the mixed vegetables and stir-fry until they are tender-crisp, about 4–5 minutes. If needed, add a splash of soy sauce for seasoning.
5. Make the spicy cream sauce: In a small saucepan, combine 1/2 cup heavy cream and 2 tablespoons sriracha (optional). Warm gently over low heat, stirring until slightly thickened and smooth. Taste and adjust heat.
6. Assemble the bowls: Divide 2 cups cooked rice between bowls. Top each with sliced steak and stir-fried vegetables. Drizzle the spicy cream sauce over the top.
7. Garnish and serve: Sprinkle sliced green onions and sesame seeds over each bowl. Serve immediately and enjoy.

Always add

tag after Directions.

FAQ
Q: Can I freeze this recipe?
A: You can freeze cooked steak separately (slice and store in an airtight container) and frozen vegetables, but the creamy sauce can separate after freezing. For best results, freeze components separately and reheat gently, adding fresh cream if needed.

Q: What can I use instead of gochujang?
A: If you don’t have gochujang, you can mix 1 tablespoon miso or soy sauce with 1 tablespoon chili paste (like sambal oelek) plus a little honey for sweetness to mimic the sweet-spicy profile.

Q: Can I use chicken or tofu instead of steak?
A: Yes — thinly sliced chicken breast or firm tofu work well. Adjust cooking times: chicken should reach 165°F internal temperature, and tofu should be pressed and browned on both sides.

Q: Is there a vegetarian version?
A: Replace steak with marinated, pan-fried mushrooms or tofu and use vegetable broth or a splash of soy to build extra umami. Keep the spicy cream or use a plant-based cream alternative.

Tips & Tricks

• Pat the steak dry before searing to get a better crust; excess moisture causes steaming instead of browning.
• Let the steak rest after cooking to keep it juicy; slicing too soon lets the juices run out.
• Don’t overcrowd the pan when stir-frying vegetables — give them space so they brown slightly and stay crisp-tender.
• Taste and adjust the spicy cream sauce: add more cream to tone down heat or extra sriracha for a stronger kick.

Conclusion

If you want more ideas and variations to inspire your next bowl, check out this flavorful take at Korean BBQ Steak Rice Bowls – Foodie With Family. For a video-guided version with bulgogi-style marinated beef, see Korean Bulgogi BBQ Steak Bowls + Video. – Half Baked Harvest. If you love creamy, saucy rice bowls, you might enjoy the techniques in Korean BBQ Yum Yum Rice Bowls Recipe – Pinch of Yum. For a garlic-forward rice base that pairs beautifully with these bowls, try Korean BBQ Bowls with Garlic Scented Rice Recipe | Little Spice Jar. And for another caramelized beef variation, see Caramelized Beef Bulgogi Bowl with Tender Steak & Rice | PWWB.

Enjoy your Korean BBQ Steak Rice Bowls, and feel free to share a photo if you try this recipe!