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These Korean BBQ Steak Rice Bowls are wonderfully simple to make. Marinate a flank steak in a bold Korean barbecue sauce, grill it, and assemble bowls of steaming sticky rice topped with sliced steak, kimchi, pickled or steamed carrots, cucumber, green onions, sesame seeds, and an extra drizzle of barbecue sauce.
I’m a big fan of rice bowls, and these Korean BBQ Steak Rice Bowls rank near the top of my favorites. They balance hot, tender, slightly sticky rice with cold, crisp kimchi and pickled carrots, cool cucumber, fragrant sliced green onions, and an umami-forward barbecue sauce. The sauce typically combines soy sauce and gochujang with a touch of sweetness from pear and the pungent aromatics of garlic and green onion. Together the textures, temperatures, and flavors create a satisfying, easy weeknight meal.
How simple is this? If you can cook rice and grill a flank steak, most of the work is done. Marinate the steak, cook your rice, and prepare quick toppings: jarred kimchi, pickled carrots (or steamed carrots), thin cucumber slices, sliced green onions, and toasted sesame seeds. Arrange everything in bowls, slice the rested steak against the grain, add a final drizzle of sauce and you’re ready to eat. These bowls are fast, flavorful, and endlessly adaptable.
Cook’s Notes
- Good rice makes this bowl. For Korean-inspired bowls, use a short- to medium-grain rice with a slightly sticky texture. Sweet brown rice or sweet white rice (both with that characteristic stickiness) works well, but use whichever rice you prefer.
- If you make your own barbecue sauce, you’ll get the best flavor. A Korean-style sauce that blends soy sauce, gochujang, garlic, green onion, and a little fruit for sweetness is ideal. If you don’t have time to make it, a quality store-bought Korean BBQ sauce will work fine.
- Marinate the flank steak at least 6–8 hours and up to 24 hours for the best flavor. Cook to your preferred doneness—medium-rare to medium is lovely for flank steak. Remove the beef from the heat a few degrees shy of your target temperature, then let it rest 10–15 minutes before slicing.
- Pickled carrots add acidity and crunch; if you don’t have them, steamed carrots are an acceptable substitute.
- These bowls are excellent for packing as lunches. Keep rice, cucumbers, carrots, kimchi, and sliced beef in separate containers and bring small sauce cups, green onions, and sesame seeds to assemble just before eating.
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Tools and Ingredients
- Sharp carving or chef’s knife and a wooden cutting board
- Grill pan or outdoor grill
- Short- or medium-grain rice (sweet brown or sweet white recommended)
- Resealable zipper bags for marinating
- Korean barbecue sauce (homemade or a good commercial option)
- Optional: mandoline slicer for paper-thin cucumber slices
- Bowls that show off the colorful toppings
- Small condiment cups for packing sauce and garnishes if taking the bowls to go
Korean BBQ Steak Rice Bowls
Rebecca Lindamood
Pin Recipe
Ingredients
For the Flank Steak:
- 2 to 3 pounds flank steak
- 1 cup Korean barbecue sauce
For the Bowls:
- 2 cups uncooked sweet brown or sweet white rice (cooked according to package)
- 2 cups kimchi
- 2 cups cucumber slices or cucumber roses
- 2 cups pickled or steamed carrots
- 8 green onions, trimmed and thinly sliced
- 2 tablespoons sesame seeds
- 1/2 cup Korean barbecue sauce (for serving)
Instructions
To Marinate the Flank Steak:
- Place the flank steak in a resealable bag, pour in the Korean barbecue sauce, remove excess air, seal, and massage so the steak is evenly coated. Refrigerate for at least 6–8 hours and up to 24 hours.
To Cook and Assemble:
- Preheat a grill pan or grill over high heat. Remove the steak from the marinade and let excess drip off. Place the steak on the hot grill and leave it undisturbed until good browning and grill marks form, about 3 minutes. Flip and grill another 3 minutes. Rotate to create crosshatch marks and continue grilling in 3-minute intervals until it reaches your desired doneness.
- Transfer the steak to a cutting board and let it rest 10–15 minutes while you prepare bowls.
- Spoon 1 cup cooked rice into each bowl. Top with about 1/4 cup kimchi, 1/4 cup cucumber slices (or two cucumber roses), and 1/4 cup pickled or steamed carrots.
- Slice the flank steak thinly against the grain and add 6–8 slices to each bowl. Drizzle about 1 tablespoon Korean barbecue sauce over each bowl, sprinkle with sliced green onion and sesame seeds, and serve immediately.
Notes
Nutritional information is an estimate. Calculate nutrition based on the exact ingredients you use.
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