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Korean BBQ steak rice bowl with sliced grilled steak showing char marks over white rice, drizzled with creamy yum yum sauce, topped with sliced green onions, sesame seeds, and gochujang (Korean red chili paste) on the side

Korean BBQ Steak Rice Bowls

These savory Korean BBQ Steak Rice Bowls feature tender slices of marinated ribeye served over fluffy white rice, topped with green onions, kimchi, and a generous drizzle of spicy cream sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating 20 minutes
Total Time 45 minutes
Servings: 4 bowl
Course: Dinner
Cuisine: korean inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb steak Ribeye or Sirloin, sliced
  • 4 cups cooked white rice Warm
  • ⅓ cup soy sauce For marinade
  • 3 tablespoon brown sugar Packed
  • 1 tablespoon sesame oil For marinade
  • 2 cloves garlic Minced
  • 1 teaspoon fresh ginger Grated
  • ¼ cup mayonnaise For spicy sauce
  • 1 tablespoon Sriracha Or Gochujang
  • 1 teaspoon lime juice Acid for sauce
  • 2 green onions Chopped
  • ½ cup kimchi Or chili paste, for garnish

Equipment

  • 1 Cast iron skillet For searing
  • 1 Rice cooker Or pot
  • 2 Mixing bowl Small and medium
  • 1 Whisk For sauce

Method
 

  1. Whisk soy sauce, brown sugar, sesame oil, garlic, and ginger; add steak and marinate for 20 minutes.
  2. Mix mayonnaise, Sriracha, and lime juice in a small bowl to make the spicy cream sauce.
  3. Sear steak slices in a hot skillet for 1–2 minutes per side until caramelized.
  4. Serve steak over rice, drizzle with spicy sauce, and top with green onions and kimchi.

Notes

Slice the steak against the grain for maximum tenderness. Ensure your pan is very hot to get a nice char on the meat quickly.