These korean bbq steak bowls are one of our favorite fresh, satisfying dinners, marinated grilled steak sliced over rice with crisp vegetables and bold toppings. For us that kind of vibrant, balanced meal is exactly what real food for real life is about. They are the kind of dinner that feels fresh and a little exciting, with smoky grilled steak, warm rice, and crisp, colorful toppings coming together in one satisfying, balanced bowl.
Flank steak soaks in a savory soy, sesame, ginger, and garlic marinade, then gets grilled, sliced thin, and piled over rice with kimchi, cucumber, carrots, and avocado. These korean bbq steak bowls bring together smoky, savory steak and fresh, crunchy toppings in one colorful bowl. Marinating flank steak in soy, sesame, ginger, and garlic and then grilling, slicing, and piling it over rice with kimchi, cucumber, carrots, and avocado gives every bite a mix of smoky and fresh.
Marinated grilled steak over rice with crisp vegetables and bold toppings makes these korean bbq steak bowls fresh and satisfying.
Why You Will Love These Korean BBQ Steak Bowls
- Bold, savory flavor. A soy, sesame, and ginger marinade gives the steak deep, savory taste.
- Fresh and balanced. Crisp cucumber, carrots, and avocado balance the rich steak.
- Customizable bowls. Everyone can build their bowl with the toppings they love.
- Great for meal prep. Components keep well and assemble quickly through the week.
- Restaurant style at home. All the flavor of a steak bowl made in your own kitchen.
What Makes These Korean BBQ Steak Bowls So Good
Great korean bbq steak bowls start with the marinade. Soy sauce, sesame oil, brown sugar, ginger, and garlic give flank steak a savory, slightly sweet flavor and help tenderize it as it sits. Soy sauce, sesame oil, brown sugar, ginger, and garlic give the flank steak a savory, slightly sweet flavor and help tenderize it as it sits, so it grills up full of flavor.
Grilling the steak over high heat creates a flavorful, lightly charred crust, while a good rest before slicing keeps it juicy. Slicing thinly against the grain is the trick to tender, easy to eat pieces. Grilling over high heat creates a flavorful, lightly charred crust, a good rest keeps the steak juicy, and slicing thinly against the grain is the trick to tender, easy to eat pieces.
The key to these korean bbq steak bowls is balance. A base of warm rice, savory steak, tangy kimchi, cool cucumber, sweet carrots, and creamy avocado gives every bite a mix of textures and flavors. A base of warm rice, savory steak, tangy kimchi, cool cucumber, sweet carrots, and creamy avocado gives every bite a satisfying mix of textures and bold, balanced flavors.
Optional Pro Tip: Slice Against the Grain
After grilling, let the steak rest for several minutes, then slice it thinly against the grain. For the best korean bbq steak bowls, this shortens the muscle fibers so each slice is tender rather than chewy, no matter how lean the steak is. Resting the steak for several minutes and then slicing thinly against the grain shortens the muscle fibers, so each slice is tender rather than chewy no matter how lean the cut.
Tips for the Best Korean BBQ Steak Bowls
Marinate the steak for at least thirty minutes so the korean bbq steak bowls have deep flavor, and grill over high heat for a good sear. Marinating the steak for at least half an hour gives it deep flavor, and grilling over high heat is what creates that good, savory sear.
Rest the steak before slicing, and cut thin against the grain. Prep the toppings while it rests so the bowls come together fast. Resting the steak before slicing and cutting thin against the grain keeps it tender, and prepping the toppings while it rests lets the bowls come together fast.
Variations and Add Ins
- Spicy. Add extra red pepper flakes or a drizzle of sriracha.
- Different grains. Use brown rice, quinoa, or cauliflower rice as the base.
- More veggies. Add edamame, bell peppers, or sauteed mushrooms.
- Chicken or tofu. Swap the steak for chicken or tofu with the same marinade.
- Extra fresh. Finish with sesame seeds, green onion, and cilantro.
How to Store and Make Ahead
Store the korean bbq steak bowls components separately in airtight containers in the refrigerator for up to three days. Keeping them apart keeps the vegetables crisp. Storing the components separately keeps the vegetables crisp and the rice fresh, so the bowls reheat and reassemble beautifully for several days of quick meals.
Reheat the steak and rice gently, then add the fresh toppings just before serving. The marinated steak is great for meal prep bowls through the week. Reheating just the steak and rice and adding the fresh toppings at serving keeps everything at its best, which makes the marinated steak a great base for meal prep bowls.
Serving Suggestions for Korean BBQ Steak Bowls
Serve these in bowls with the steak fanned over rice and the toppings arranged around it, finished with sesame seeds and green onions. Add a drizzle of extra sauce or sriracha to taste. Fanning the steak over rice and arranging the toppings around it, then finishing with sesame seeds, green onions, and a drizzle of extra sauce or sriracha, makes each bowl feel complete.
The savory marinade here is inspired by bulgogi, the Korean dish of thinly sliced marinated and grilled beef, as described in this overview of bulgogi. That savory, slightly sweet profile is what gives these korean bbq steak bowls their bold flavor.
Frequently Asked Questions
What steak is best for these bowls?
Flank steak is great because it takes marinade well and stays tender when sliced thin against the grain. Sirloin or skirt steak also work. Flank steak takes marinade well and stays tender when sliced thin against the grain, while sirloin or skirt steak both make great alternatives.
How long should I marinate the steak?
At least thirty minutes, and up to four hours for the deepest flavor. Avoid going much longer so the texture stays firm. At least thirty minutes builds good flavor, and up to a few hours is even better, though going much longer can soften the texture more than you want.
Why slice against the grain?
It shortens the muscle fibers so each slice is tender and easy to chew rather than stringy. Slicing against the grain shortens the muscle fibers so each piece is tender and easy to chew rather than stringy, which matters most with a lean cut like flank.
Can I cook the steak without a grill?
Yes. A hot cast iron skillet or grill pan works well and gives a nice sear indoors. A hot cast iron skillet or grill pan works beautifully indoors, giving the steak a nice sear when an outdoor grill is not an option.
What rice should I use?
White or brown rice both work. For a lighter bowl, try cauliflower rice or quinoa. White or brown rice both make a great base, while cauliflower rice or quinoa keep the bowl lighter without losing any of the bold flavor.
How do I know the steak is done?
Use a thermometer. About 130 to 135 F gives medium rare for flank steak. Cook longer for more doneness. A quick read in the thickest part is the most reliable check, so pull the steak at your preferred doneness and let it rest before slicing.
Can I make these ahead?
Yes. Store the components separately and assemble when ready, which makes them great for meal prep. Because the components store so well separately, these are ideal for meal prep, letting you assemble a fresh, colorful bowl in minutes through the week.
Is kimchi necessary?
No, but it adds a tangy, fermented kick. You can leave it out or swap in quick pickled vegetables. Kimchi adds a tangy, fermented kick that is lovely here, but you can leave it out or swap in quick pickled vegetables for a similar bright bite.
Can I make it vegetarian?
Yes. Use tofu with the same marinade and load up on vegetables. For a meatless version, the same savory marinade works beautifully on tofu, so marinate it, grill or sear it, and load up on the fresh vegetables.
What toppings go well?
Cucumber, carrots, avocado, kimchi, sesame seeds, green onion, and cilantro all work beautifully. Cucumber, carrots, avocado, kimchi, sesame seeds, green onion, and cilantro all pile on beautifully, so build the bowl with whatever fresh toppings you love.
A Fresh, Build Your Own Dinner
These korean bbq steak bowls bring together savory grilled steak and fresh, crunchy toppings in one colorful, satisfying bowl. They feel special yet come together easily at home.
Set out the components and let everyone build their own, then finish with sesame and green onion. They are a flexible, crowd pleasing dinner and a great meal prep option.
If you love bold, flavorful dishes like this, you will also enjoy our healthy orange chicken, another favorite from our kitchen.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Korean Bbq Steak Bowls
Ingredients
Equipment
Method
- In a medium bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice vinegar, and red pepper flakes. Whisk until the sugar is dissolved.
- Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- Rinse uncooked rice under cold water until the water runs clear to remove excess starch.
- Cook the rice according to package instructions. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes for brown rice or 15 to 20 minutes for white rice.
- Fluff the cooked rice with a fork and keep warm.
- Heat a grill pan or cast iron skillet over medium high heat or preheat a grill to high.
- Remove the steak from the marinade, allowing excess marinade to drip off. Discard the marinade.
- Add the steak to the hot pan and cook for 4 to 5 minutes on one side without moving it.
- Flip the steak and cook for another 4 to 5 minutes for medium rare, or longer for desired doneness.
- Remove the steak from heat and let it rest for 5 to 10 minutes.
- Slice the rested steak against the grain into thin strips for tenderness.
- In a bowl, start with a generous scoop of cooked rice as the base.
- Top with sliced steak, kimchi, cucumber, carrots, avocado, and green onions.
- Garnish with sesame seeds and fresh cilantro if desired.
Nutrition
Notes
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