Craving something bold and comforting tonight? Korean BBQ Steak Rice Bowls bring together juicy marinated steak, spicy peanut sauce, and crisp veggies in a fast, 30-minute dinner dream. Sweet, savory, and spicy — each bite bursts with caramelized flavor and creamy textures. Plus, at about 559 calories per serving, it’s a hearty, balanced meal that’s simple enough for busy weeknights yet fancy enough for weekend cravings.
Table of Contents
Why You’ll Love This Recipe
These Korean BBQ Steak Rice Bowls check every box for a quick, flavorful dinner. The thinly sliced steak cooks in minutes, soaking up a sweet, garlicky soy marinade with just a touch of heat. The colorful toppings — mango, avocado, and fresh herbs — balance out the spice with freshness and crunch. You can prep everything in advance, which makes this recipe great for busy nights or meal prep lunches. Even better, you can easily switch up the protein with pork or tofu. Every bowl is customizable, filling, and guaranteed to satisfy.
Ingredients You’ll Need
For the Korean BBQ Steak Marinade
You’ll need soy sauce for saltiness, brown sugar for caramel sweetness, and Gochujang (or sriracha) for that signature spicy kick. Fresh ginger and garlic add warmth and depth, while sesame oil brings nutty richness. Use thinly sliced flank or skirt steak for quick cooking and perfect tenderness.
For the Spicy Peanut Sauce
This creamy sauce blends peanut butter or tahini with Korean chili paste for spice, rice vinegar for tang, and soy sauce for umami. Fresh lime juice brightens it up, and a bit of water helps reach that drizzle-perfect consistency. It’s smooth, slightly sweet, and full of flavor.
For Building the Bowls
Start with a base of steamed rice or quinoa. Then layer shredded cabbage, mango, and roasted or steamed broccoli. Add creamy avocado slices, herbs like basil and cilantro, and your choice of egg — fried, poached, or soft-boiled. Finish with kimchi, sesame seeds, and a squeeze of lime.
How to Make Korean BBQ Steak Rice Bowls
Marinate the Steak
In a large bowl, mix soy sauce, brown sugar, Gochujang, ginger, garlic, and sesame oil. Coat the steak evenly and refrigerate for at least one hour. If you have time, marinate overnight for stronger flavor.
Cook the Steak
Heat a skillet over high heat with sesame oil. Sear the steak in batches until caramelized, flipping once. Pour in a splash of the marinade and cook until it thickens and glazes the meat. Sprinkle toasted sesame seeds before removing from the pan.
Blend the Spicy Peanut Sauce
In a blender, combine peanut butter, chili paste, vinegar, soy sauce, lime juice, and water. Blend until smooth and creamy. Add more water a tablespoon at a time if you want it thinner.
Assemble the Bowls
Spoon rice or quinoa into each bowl. Add the steak, then toss cabbage and mango with salt and pepper before layering them in. Arrange broccoli, avocado, herbs, and egg on top. Garnish with green onions, sesame seeds, and a drizzle of peanut sauce. Serve with extra sauce and lime wedges.
Tips for the Best Results
Slice your steak thinly against the grain for tenderness. Let it sear without moving for those caramelized edges. Adjust spice by swapping Gochujang for sriracha or vice versa. Prep your veggies ahead to make assembly super fast. You can even make extra peanut sauce to keep on hand — it’s great for dipping veggies or topping noodles. Choose jasmine rice for softness or brown rice for a nutty flavor.
Variations and Substitutions
Try pork instead of steak for a slightly sweeter flavor. For a nut-free version, use tahini in place of peanut butter. Swap rice for cauliflower rice or quinoa for extra nutrition. Make it gluten-free by using tamari instead of soy sauce. Add extra crunch with cucumbers or shredded carrots. This bowl truly adapts to your taste and pantry.
Storage and Meal Prep Guide
Store each component separately in airtight containers. The steak and rice will keep up to four days in the fridge. Reheat them gently in the microwave or on the stove before assembling your bowls. Keep the veggies and herbs chilled and fresh, and add the sauce just before serving to maintain texture.
Serving Suggestions
Serve these bowls with extra peanut sauce for dipping and fresh lime wedges for a zesty touch. If you’re feeding a crowd, set up a DIY bowl station so everyone can customize their toppings. Pair with chilled sparkling water or iced green tea for a light, balanced meal.
Frequently Asked Questions
Can I marinate the steak longer?
Yes! Marinate overnight for deeper, richer flavor.
What vegetables work best?
Broccoli, cabbage, cucumbers, and carrots all work beautifully.
Can I meal-prep these bowls?
Absolutely. Keep components separate and assemble when ready to eat.
Can I make this recipe dairy-free or gluten-free?v
Yes, just use tamari instead of soy sauce and check your chili paste ingredients.
Other Recipes You May Enjoy
- Juicy and tender Roadhouse-style steak
- One-pan chicken and peach dinner
- Mediterranean baked fish for a light dinner
- Garlic butter steak bites for meat lovers
- Easy slow cooker burrito bowl dinner
- Crispy sweet chili chicken recipe
Conclusion
These Korean BBQ Steak Rice Bowls are everything you want in a quick dinner — flavorful, colorful, and endlessly customizable. They bring the magic of Korean barbecue home with minimal effort and maximum taste. Whether you meal-prep or serve fresh, this dish will easily become a family favorite. Save it to your board on Pinterest for your next weeknight win!
Korean BBQ Steak Rice Bowls
Equipment
- Mixing bowl For preparing the marinade
- Skillet or wok For searing the steak
- Blender or food processor For blending the peanut sauce
- Tongs For turning the steak
- Serving bowls For assembling the rice bowls
Ingredients
- 1 cup low sodium soy sauce
- ⅓ cup brown sugar
- 1 tablespoon Gochujang or sriracha
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced or grated
- 2 tablespoons sesame oil
- 2 pounds thinly sliced flank or skirt steak
- 2 tablespoons toasted sesame seeds
- ⅓ cup creamy peanut butter or tahini
- 2 tablespoons Korean Sunchang or Gochujang/sriracha
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 2 limes juice of
- ¼ cup water, more as needed
- 3–4 cups steamed rice, brown rice or quinoa optional
- 1 cup shredded cabbage
- 1 whole mango, thinly sliced
- 1 cup steamed or roasted broccoli
- 1 whole avocado, sliced
- 1 handful fresh basil and cilantro
- 4 whole fried, poached, or soft-boiled eggs
- to taste chopped green onions, kimchi, sesame seeds, lime wedges for garnish
Instructions
- In a bowl, mix soy sauce, brown sugar, Gochujang, ginger, garlic, and sesame oil. Add the steak and coat evenly. Cover and refrigerate for at least 1 hour.
- Heat a skillet or wok over high heat with sesame oil. Remove steak from marinade and sear until caramelized, flipping after a few minutes. Add a splash of marinade to thicken, stir in sesame seeds, and remove from heat.
- Blend all peanut sauce ingredients until smooth, adding water a tablespoon at a time until creamy and pourable.
- To assemble, place rice or quinoa in bowls. Add steak, cabbage, mango, broccoli, avocado, herbs, and egg. Garnish with green onions, kimchi, sesame seeds, and drizzle with peanut sauce. Serve with lime wedges.
