Korean BBQ Steak Rice Bowls

If you’ve been craving something bold, cozy, and just a little bit exciting for dinner, these Korean BBQ Steak Rice Bowls are about to become your new obsession.

You know those nights when you want takeout… but you also want to stay in yoga pants and not spend $60? Yep. This is that recipe.

These Korean BBQ Steak Rice Bowls are savory, slightly sweet, a little spicy, and piled high with colorful veggies over fluffy rice. It’s the kind of meal that feels special enough for a Friday night but easy enough for a busy Tuesday when the laundry is still waiting and everyone’s asking, “What’s for dinner?”

Let’s make something that smells amazing, tastes even better, and doesn’t require a culinary degree.

Why You’ll Love These Korean BBQ Steak Rice Bowls

There are a lot of dinner options out there. But here’s why these Korean BBQ Steak Rice Bowls deserve a permanent spot in your rotation:

• Big flavor, simple steps – The marinade does most of the heavy lifting.
• Family-friendly – Keep the spicy cream sauce mild for picky eaters.
• Customizable – Swap the rice, change the veggies, adjust the heat.
• Meal prep magic – Perfect for leftovers and next-day lunches.
• Ready in about 30 minutes (plus marinating time).

And can we talk about that smell while the steak is cooking? Your kitchen will smell like your favorite Korean BBQ spot — only cozier.

Ingredients You’ll Need

Let’s break this down into three simple parts: the steak marinade, the rice bowls, and that dreamy spicy cream sauce.

For the Steak Marinade

• Flank steak – The star of the show. It soaks up flavor beautifully. (Sirloin or ribeye work too if you want something richer.)
• Vegetable oil
• Sesame oil – That nutty, toasty flavor we love.
• Soy sauce – Go gluten-free if needed.
• Brown sugar – Honey works great too.
• Minced garlic
• Grated ginger (ground ginger works in a pinch)
• Black pepper

This marinade gives you that classic Korean BBQ flavor — savory, slightly sweet, with just enough punch.

For the Rice Bowls

• Cooked jasmine rice (or quinoa or cauliflower rice)
• Green onions, chopped
• Shredded carrots
• Sliced cucumber

The contrast of warm steak and cool, crunchy veggies? Absolute perfection.

For the Spicy Cream Sauce

• Mayonnaise (or Greek yogurt for lighter option)
• Sriracha sauce
• Lime juice
• Honey (or agave if vegan)
• Salt

Creamy, spicy, tangy — it pulls everything together like a delicious little bow on top.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Korean BBQ Steak Rice Bowls

Let’s keep this simple and doable. No stress. No complicated techniquesStep 1: Marinate the Steak

In a mixing bowl, combine:

• Vegetable oil
• Sesame oil
• Soy sauce
• Brown sugar
• Minced garlic
• Grated ginger
• Black pepper

Whisk it all together. Add your flank steak and coat it well. Cover and refrigerate for at least 30 minutes, or up to 2 hours if you have time.

If you’re like me and forgot to marinate early? Thirty minutes still gives great flavor. We’re cooking for real life here.

Step 2: Make the Spicy Cream Sauce

In a small bowl, whisk together:

• Mayonnaise
• Sriracha
• Lime juice
• Honey
• Salt

Taste and adjust. Want it spicier? Add more sriracha. Feeding kids? Dial it back.

This sauce is one of those “try not to eat it with a spoon” situations.

Step 3: Cook the Steak

Preheat a grill pan over medium-high heat.

Remove the steak from the marinade and cook for about 4–5 minutes per side, depending on thickness. Aim for about 130°F for medium-rare.

Once cooked, let it rest for at least 5 minutes. Don’t skip this part. Resting keeps it juicy.

Slice the steak against the grain for maximum tenderness. If you slice with the grain, it can get chewy — and we are not here for chewy steak.

Step 4: Assemble Your Korean BBQ Steak Rice Bowls

Now the fun part.

• Add warm jasmine rice to your bowl.
• Top with sliced steak.
• Add shredded carrots, cucumber, and green onions.
• Drizzle generously with spicy cream sauce.

And just like that, your Korean BBQ Steak Rice Bowls are ready to impress.

Cooking Tips for Success

Because we all appreciate a little kitchen wisdom:

• Don’t overcook the steak. Medium-rare to medium keeps it tender and juicy.
• Let it rest. I know, waiting is hard. But worth it.
• If your sauce feels too thick, add a splash of water or extra lime juice.
• Want extra crunch? Add sesame seeds or even a handful of shredded cabbage.
• Making this for meal prep? Keep the sauce separate until serving.

And if your rice clumps together a little? Don’t panic. Fluff it with a fork. Rice has bad days too.

A Little Story from My Kitchen

The first time I made these Korean BBQ Steak Rice Bowls, it was one of those weeks. You know the kind — work deadlines, school pickups, a sink that somehow refills itself.

I wanted something exciting but didn’t have the energy for complicated.

I threw together this marinade, crossed my fingers, and hoped for the best.

When my family sat down and went quiet (except for the “mmm” sounds), I knew it was a keeper. It felt like we ordered from our favorite Korean restaurant — except we were home, comfortable, and no one had to tip.

Now it’s one of my go-to “I need a win tonight” dinners.

FAQS about Korean BBQ Steak Rice Bowls

Make Dinner Feel Special (Without the Stress)

There’s something about Korean BBQ Steak Rice Bowls that just feels fun. Maybe it’s the layers. Maybe it’s the colors. Maybe it’s that sweet-savory steak paired with cool cucumber and creamy sauce.

Whatever it is, this meal hits that sweet spot between comfort and excitement.

And the best part? It doesn’t demand hours in the kitchen.

So the next time you’re tempted to scroll through takeout apps, remember: you can make Korean BBQ Steak Rice Bowls at home — quickly, easily, and in your favorite comfy clothes.

Now grab that steak and let’s make dinner something worth sitting down for.

Keep the Bowl Vibes Going

If these Korean BBQ Steak Rice Bowls hit the spot, here are a few more cozy favorites to try next (because dinner inspiration is basically self-care):

• Craving more “sweet + spicy + saucy” magic? Try Thai Sweet Chili Chicken that tastes like takeout at home.
• Want another easy bowl night your family will actually cheer for? Make Bang Bang Chicken Bowl with that creamy kick.
• Need a quick drizzle to level up veggies, bowls, tacos… honestly everything? Save Creamy Garlic Lime Cilantro Sauce for your next sauce obsession.
• If you love Korean flavors and want a super simple slow-cooker version for busy days, don’t miss Slow Cooker Korean Beef for effortless weeknight comfort.

And if you made these Korean BBQ Steak Rice Bowls, I’d love to hear how it went—leave a quick star rating (⭐️⭐️⭐️⭐️⭐️) and a short review! It helps other home cooks (and totally makes my day).

Korean BBQ Steak Rice Bowls

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• Author: Mounia
• Total Time: 25 minutes active time (plus marinating)
• Yield: 4 servings 1x

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Description

Korean BBQ Steak Rice Bowls are loaded with tender marinated flank steak, fluffy jasmine rice, crisp fresh vegetables, and a creamy spicy sriracha sauce. This sweet-and-savory bowl delivers bold Korean-inspired flavors in a quick, family-friendly dinner that tastes like takeout—but better.

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Ingredients

Scale 1x2x3x

For the Steak Marinade

• 1 ½ lbs flank steak (or sirloin/ribeye)

• 2 tbsp vegetable oil

• 1 tbsp sesame oil

• ¼ cup soy sauce

• 2 tbsp brown sugar (or honey)

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated (or ½ tsp ground ginger)

• ½ tsp black pepper

For the Rice Bowls

• 3 cups cooked jasmine rice

• 3 green onions, chopped

• 1 cup shredded carrots

• 1 cucumber, thinly sliced

• 1 tbsp sesame seeds (optional garnish)

For the Spicy Cream Sauce

• ½ cup mayonnaise (or Greek yogurt)

• 1–2 tbsp sriracha (to taste)

• 1 tbsp lime juice

• 1 tbsp honey (or agave)

• ¼ tsp salt

Cook Mode Prevent your screen from going dark

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Instructions

1. Marinate the Steak:
   In a bowl, whisk together vegetable oil, sesame oil, soy sauce, brown sugar, garlic, ginger, and black pepper. Add flank steak and coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

2. Prepare the Spicy Cream Sauce:
   In a small bowl, whisk mayonnaise, sriracha, lime juice, honey, and salt. Adjust spice level to taste. Refrigerate until ready to use.

3. Cook the Steak:
   Preheat a grill pan or skillet over medium-high heat. Remove steak from marinade and cook 4–5 minutes per side for medium-rare (internal temp 130°F). Adjust time for desired doneness.

4. Rest and Slice:
   Let steak rest 5 minutes. Slice thinly against the grain for maximum tenderness.

5. Assemble the Bowls:
   Divide cooked jasmine rice among bowls. Top with sliced steak, shredded carrots, cucumber, and green onions.

6. Finish and Serve:
   Drizzle generously with spicy cream sauce and sprinkle with sesame seeds if desired. Serve immediately.

Notes

For a low-carb option, substitute cauliflower rice.

Steak can be grilled outdoors for extra smoky flavor.

Store leftovers separately in airtight containers for up to 4 days.

Sauce can be made 2 days ahead for easy meal prep.

Add kimchi or pickled veggies for extra authentic flavor.

• Prep Time: 15 minutes (+ 30 minutes marinating)
• Cook Time: 10 minutes
• Category: Dinner
• Method: Grilling / Stovetop
• Cuisine: Korean

Nutrition

• Serving Size: 1 bowl
• Calories: 620 kcal
• Sugar: 9 g
• Sodium: 780 mg
• Fat: 32 g
• Saturated Fat: 9 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 95 mg