Korean BBQ Steak Bowls

Korean BBQ Steak Bowls

Korean BBQ Steak Bowls

Preparation Time: 30 minutes

Servings: 4


  • For the Steak:
    • 1 pound flank steak, thinly sliced (against the grain)
    • 1/4 cup soy sauce
    • 2 tablespoons brown sugar
    • 1 tablespoon rice vinegar
    • 1 tablespoon sesame oil
    • 1 tablespoon minced garlic
    • 1 teaspoon grated ginger
    • 1/2 teaspoon black pepper

For the Bowls:

  • 4 cups cooked white rice
  • 2 cups mixed greens
  • 1 carrot, julienned (thinly sliced)
  • 1 cucumber, julienned
  • 1/2 cup kimchi, chopped (optional)
  • Fried eggs (optional)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish
  • Korean BBQ sauce, for serving


  1. Marinate the Steak: In a bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper. Add the steak slices and toss to coat. Make sure to marinate for at least 30 minutes, or up to overnight for deeper flavor.
  2. Cook the Steak: Heat a large skillet or grill pan over medium-high heat. Add the steak and cook for 2-3 minutes per side.
  3. Assemble the Bowls: Divide the cooked rice among bowls. Top with mixed greens, julienned carrots, cucumber, and kimchi.
  4. Serve: Slice the cooked steak and arrange over the salad in each bowl. Top with a fried egg, sprinkle with sesame seeds and sliced green onions. Serve with Korean BBQ sauce for drizzling and then you are ready to go!


  • You can substitute flank steak with skirt steak or another thin cut of beef.
  • To make the bowls low-carb, replace the rice with cauliflower rice.
  • For extra veggies, add roasted broccoli or shredded cabbage.
  • You can use a store-bought teriyaki sauce or make your own simple sauce by combining soy sauce, brown sugar, honey, sriracha, and rice vinegar, if you don’t have Korean BBQ sauce

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