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Korean BBQ Steak Bowls

These Korean BBQ Steak Bowls feature tender, caramelized bulgogi-style steak over fluffy rice with fresh veggies, kimchi, and a drizzle of sesame oil. The sweet, savory, and smoky marinade delivers restaurant-quality flavor at home, and the whole dish comes together quickly for an impressive weeknight dinner!
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Course: Main Course
Cuisine: Asian, Korean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ribeye or sirloin steak, sliced paper-thin against the grain
  • 0.25 cup soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 4 cloves garlic, grated
  • 1 tbsp fresh ginger, grated
  • 1 tbsp gochujang (Korean chili paste)
  • 0.5 Asian pear, grated (or kiwi as substitute)
  • 1 tbsp vegetable oil (for cooking)
  • 3 cups cooked steamed white or brown rice
  • 1 cup kimchi
  • 1 cucumber, thinly sliced
  • 0.5 cup pickled radish, sliced
  • 2 green onions, sliced
  • 1 tbsp sesame seeds
  • sesame oil (for drizzling)

Equipment

  • cast-iron skillet or grill
  • resealable plastic bag or large bowl for marinating
  • sharp knife and cutting board for slicing steak thin
  • tongs
  • medium saucepan for cooking rice

Method
 

  1. Freeze the steak for about 20 minutes to firm it up, then slice paper-thin against the grain. In a bowl or resealable bag, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, grated garlic, ginger, gochujang, and grated Asian pear. Add the sliced steak, massage the marinade in evenly, and refrigerate for at least 2 hours or overnight.
  2. Remove the steak from the fridge 20 minutes before cooking to bring it to room temperature. Meanwhile, cook your rice according to package directions and prep all toppings: slice the cucumber and radish thin and keep them chilled, slice green onions, and set out the kimchi.
  3. Heat a cast-iron skillet or grill over high heat until smoking hot. Add a drizzle of vegetable oil. Cook the marinated steak in small batches to avoid overcrowding — each side takes just 1–2 minutes to get a caramelized, charred crust. Let the pan reheat between batches. Remove the steak and let it rest for a few minutes before cutting into bite-sized pieces.
  4. Assemble the bowls by starting with a base of hot steamed rice. Layer the seared steak over the rice, then arrange kimchi, sliced cucumber, and pickled radish around the bowl. Top with sliced green onions, a sprinkle of sesame seeds, and a drizzle of sesame oil. Serve immediately.

Notes

Freeze the steak for about 20 minutes before slicing — it makes it much easier to get paper-thin pieces. Marinate for at least 2 hours, but overnight is best for the deepest flavor. Let the steak come to room temperature for 20 minutes before cooking for even results. Cook in small batches on a ripping hot skillet or grill — overcrowding steams the meat instead of searing it. Warm your serving bowls in a low oven while cooking so the rice stays hot. Add chilled toppings like cucumber and radish last for the best temperature contrast. Drizzle sauce after plating to prevent soggy rice.