Why You’ll Love This Recipe
Korean BBQ steak rice is the ultimate fusion of flavor and comfort — tender, caramelized steak glazed in a rich Korean-style sauce and served over fluffy rice. It’s the kind of meal that satisfies every craving: sweet, savory, smoky, and just a little bit spicy. I made this once for a casual dinner with friends, and everyone went back for seconds — the sauce alone was a hit! With its balance of garlic, soy, sesame, and a touch of heat, this dish brings restaurant-quality Korean BBQ straight to your kitchen. It’s easy, quick, and utterly addictive — perfect for busy weeknights or when you want something bold and satisfying.
Korean BBQ Steak Rice: Sweet, Savory, and Packed with Bold Flavor
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Halal
Description
This Korean BBQ Steak Rice is a flavorful and satisfying dish featuring tender marinated steak served over fluffy rice, topped with a sweet-savory Korean-style sauce. It’s a quick and delicious meal inspired by traditional bulgogi, perfect for weeknights or meal prep.
Ingredients
- 1 lb flank steak or ribeye, thinly sliced against the grain
- 3 cups cooked jasmine or short-grain rice
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste, optional for heat)
- 1 tbsp vegetable oil
- 1/2 onion, thinly sliced
- 1/2 cup sliced green onions
- 1 tbsp sesame seeds (for garnish)
- 1/2 cup shredded carrots or cucumber slices (optional for topping)
Instructions
- In a bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and gochujang (if using).
- Add the sliced steak to the marinade, mix well, and let it sit for at least 20 minutes (or up to 1 hour for deeper flavor).
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the onions and cook for 2–3 minutes until softened.
- Add the marinated steak (discard extra marinade) and cook for 3–5 minutes, stirring occasionally, until browned and cooked through.
- Serve the steak mixture over bowls of warm rice.
- Top with green onions, sesame seeds, and optional carrots or cucumber slices.
- Drizzle with extra sauce from the pan and enjoy immediately.
Notes
- For a low-carb option, serve over cauliflower rice or steamed vegetables.
- Marinate the steak overnight for maximum flavor.
- Add a fried egg on top for an authentic Korean bibimbap-inspired twist.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-fry
- Cuisine: Korean
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Flank steak or ribeye — Tender and flavorful; slice thinly against the grain for perfect texture.
Soy sauce — Forms the base of the marinade with rich umami depth.
Brown sugar — Adds sweetness and helps caramelize the beef beautifully.
Garlic — A key ingredient for authentic Korean flavor.
Ginger — Adds brightness and a touch of warmth.
Sesame oil — Infuses the dish with its signature nutty aroma.
Rice vinegar — Adds tang to balance the sweetness of the sauce.
Gochujang (Korean chili paste) — Gives the sauce its mild heat and signature smoky spice.
Green onions — Add freshness and crunch both in the marinade and as garnish.
Sesame seeds — For garnish and a toasty flavor.
Cooked white or jasmine rice — The perfect base to soak up all that flavorful sauce.
Vegetable oil — For searing the steak over high heat.
Directions
In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and gochujang. Add sliced steak to the marinade, toss to coat, and refrigerate for at least 30 minutes (or up to 2 hours for maximum flavor).
Heat vegetable oil in a large skillet or wok over medium-high heat. Remove steak from marinade, letting excess drip off (reserve the marinade), and sear the beef in batches for 1–2 minutes per side until caramelized and just cooked through. Set aside.
Pour the reserved marinade into the skillet and bring to a simmer. Cook for 2–3 minutes until slightly thickened, then return the beef to the pan and toss to coat in the glossy sauce.
Serve the Korean BBQ steak over bowls of warm white rice. Garnish with chopped green onions and sesame seeds. Add a side of kimchi, steamed broccoli, or fried egg for a complete meal.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4. Preparation takes 15 minutes, marinating 30 minutes, and cooking 10 minutes. Total time: about 55 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of water or broth to loosen the sauce. This dish also freezes well — store portions for up to 2 months and thaw overnight before reheating.
Variations and Customizations
Spicy Kick — Add extra gochujang or a drizzle of chili oil for more heat.
Honey Garlic — Replace brown sugar with honey for a stickier, glossier glaze.
Vegetable Boost — Stir-fry sliced bell peppers, carrots, or broccoli with the beef.
Teriyaki Twist — Use teriyaki sauce instead of gochujang for a milder, sweeter flavor.
Korean Bulgogi Style — Marinate the steak overnight and grill for that smoky, charred taste.
Ginger-Sesame — Add extra sesame oil and fresh ginger for a fragrant, nutty flavor.
Low-Carb Option — Serve over cauliflower rice or mixed greens.
Tofu or Chicken — Swap steak for firm tofu or thinly sliced chicken breast.
Bibimbap-Inspired — Top with a fried egg, sautéed spinach, and kimchi for a full Korean rice bowl.
Sticky Glaze — Add cornstarch to the sauce for an extra thick, sticky coating.
FAQs
What cut of beef works best?
Flank steak or ribeye are ideal for tenderness and flavor when sliced thin.
Can I make it without gochujang?
Yes, use sriracha or a mix of chili flakes and hoisin sauce as a substitute.
How long should I marinate the beef?
At least 30 minutes, but 1–2 hours gives the best flavor.
Can I grill the steak instead?
Absolutely — grill over high heat for 2–3 minutes per side for a smoky flavor.
Is this dish spicy?
It’s mildly spicy, but you can adjust by adding more or less gochujang.
Can I use ground beef?
Yes, brown the ground beef and stir in the sauce for a quick version.
What rice pairs best?
Steamed jasmine or short-grain rice complements the saucy beef perfectly.
How do I thicken the sauce?
Add 1 teaspoon cornstarch mixed with 2 teaspoons water and simmer briefly.
Can I make it vegetarian?
Yes, use tofu or tempeh with the same marinade and sauce.
What sides go well with this dish?
Kimchi, cucumber salad, or sautéed bok choy are perfect companions.
Conclusion
Korean BBQ steak rice brings together everything you love about Korean cuisine — sweet, savory, smoky, and just a little spicy — in one comforting bowl. The caramelized steak, glossy sauce, and fluffy rice create a meal that’s both satisfying and crave-worthy. Easy enough for weeknights but impressive enough for guests, this dish delivers all the flavor of Korean BBQ without the grill. Once you taste that irresistible blend of garlic, sesame, and spice, it’ll become one of your go-to favorites for any occasion.
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