15-Minute Korean BBQ Steak Rice Bowls (High Protein!)

It is 6pm. You are tired. Dinner needs to happen fast.

These Korean BBQ Steak Rice Bowls are the answer to your busy night. They are fresh, vibrant, and incredibly satisfying for the whole family.

You get tender steak and crunchy veggies in every single bite. This recipe delivers a restaurant-quality meal right in your own kitchen.

Why This Recipe Is a Winner

This dish is a total lifesaver for busy weeknights. It uses simple ingredients to create complex, bold flavors. You will love how the high-protein steak keeps everyone full and happy.

It is also a fantastic choice for a healthy reset. The fermented kimchi adds a lovely brightness to the bowl. You can feel good about serving this wholesome dinner any day of the week.

Simple Method

Do not let the long name fool you. This meal comes together with very little effort. You just marinate, sear, and assemble.

The steak cooks in just a few minutes on high heat. Even if you are a beginner, you can master this sear. You will have a nutritious meal on the table in about 35 minutes.

Simple Ingredients

Most of these items are likely already in your pantry. Fresh ginger and garlic make all the difference here.

• 1.5 lbs flank steak, thinly sliced against the grain
• 1/4 cup low-sodium soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons light brown sugar, packed
• 3 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated
• 2 cups uncooked short-grain white rice
• 1/2 cup mayonnaise
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon fresh lime juice
• 1 cup napa cabbage kimchi, chopped
• 1 cup matchstick carrots
• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds

Step-by-Step

1. Rinse the short-grain rice in cold water until the water runs clear.
2. Cook rice using a 1:1.25 rice-to-water ratio in a rice cooker or pot.
3. Whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger.
4. Add sliced steak to the marinade and let sit for 15 minutes.
5. Whisk mayonnaise, gochujang, and lime juice in a small bowl until smooth.
6. Sear steak in a hot cast-iron skillet for 2-3 minutes until caramelized.
7. Divide rice into bowls and top with steak, carrots, and kimchi.
8. Drizzle with the spicy cream sauce and garnish with scallions and seeds.

Best Ways to Enjoy It

Serve these bowls warm while the steak is still juicy. The contrast of hot steak and cold kimchi is amazing. You can set everything out and let everyone build their own bowl.

Pair this with a crisp cucumber salad for extra crunch. It is perfect for a casual family dinner on the patio. Light a few candles and enjoy a stress-free meal together.

Keep It Fresh

These Korean BBQ Steak Rice Bowls are excellent for meal prep. Store the steak and rice in airtight containers for up to four days. Keep the sauce and fresh veggies in separate containers if possible.

To reheat, gently warm the steak and rice in the microwave. Add the cold toppings and sauce just before eating. This keeps the textures fresh and delicious for your weekday lunch.

Tips for Best Results

• Do not skip rinsing the rice for the best fluffy texture.
• Slice the steak against the grain to ensure it stays tender.
• Work in batches when searing to get that perfect brown crust.
• Let the steak marinate at room temperature to cook more evenly.
• Use a very hot skillet to get that signature BBQ char.
• Adjust the gochujang in the sauce if you prefer less heat.
• Double the sauce because everyone will want extra.

Make It Your Own

• Swap the flank steak for thinly sliced chicken thighs if preferred.
• Use cauliflower rice for a lower-carb version of this bowl.
• Add sliced cucumbers or radishes for extra seasonal freshness.
• Stir in a fried egg on top for extra creaminess.

Quick Answers

Is gochujang very spicy?

It has a mild to medium kick with a sweet undertone. The mayonnaise in the sauce helps balance the heat perfectly. You can always start with less and add more to taste.

Can I use a different cut of steak?

Yes, sirloin or skirt steak also work very well here. Just make sure to slice them very thinly. This helps the meat cook quickly and stay tender.

I hope these bowls bring a little spark to your dinner table tonight. They are so simple yet feel like such a treat. Enjoy every savory, spicy bite!

— Katie Wood

Print Recipe

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Calories: 680kcal

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 1/4 cup low -sodium soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons light brown sugar, packed
• 3 cloves garlic , finely minced
• 1 tablespoon fresh ginger, grated
• 2 cups uncooked short-grain white rice
• 1/2 cup mayonnais e
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon fresh lime juice
• 1 cup napa cabbage kimchi, chopped
• 1 cup matchstick carrots
• 2 scallions , thinly sliced
• 1 tablespoon toasted sesame seeds

Instructions

• Rinse the short-grain rice in cold water until the water runs clear, then cook using a 1:1.25 rice-to-water ratio in a rice cooker or covered pot.
• In a large bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger to create the marinade.
• Add the sliced steak to the marinade, tossing to coat thoroughly; allow to marinate at room temperature for 15 minutes.
• In a small ramekin, combine mayonnaise, gochujang, and lime juice, whisking until a smooth, uniform sauce is formed.
• Set a heavy cast-iron skillet over high heat. Once smoking slightly, add the steak in a single layer (working in batches) and sear for 2-3 minutes until caramelized.
• Distribute the cooked rice into four bowls, then top each with a portion of the seared steak, carrots, and kimchi.
• Drizzle the spicy cream sauce over each bowl and garnish with sliced scallions and toasted sesame seeds.