This Korean BBQ Steak Rice Bowl comes together in about 30 minutes and uses the quick and easy pan-searing method for a perfect weeknight dinner that your family will love! You can switch up the vegetables to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of those random odds and ends you have lying around. Seriously, it’s the ultimate comfort food that never disappoints!
Ingredients Breakdown
Let’s talk about what you’ll need to whip up these amazing Korean BBQ Steak Rice Bowls. Here’s a breakdown:
- 1 lb steak (such as ribeye or sirloin): Go for something tender, you want it to melt in your mouth!
- 2 cups cooked rice: White, brown, or even cauliflower rice if you’re feeling healthy!
- 1 cup sliced vegetables: Bell peppers, carrots, broccoli whatever you have on hand works great!
- 2 tablespoons soy sauce: This brings umami and helps tenderize the steak.
- 1 tablespoon sesame oil: Adds that rich, nutty flavor we all love.
- 1 tablespoon gochujang (Korean chili paste): A must for that authentic kick of spice!
- 1/2 cup heavy cream: This turns the sauce from good to absolutely amazing, trust me!
- Salt and pepper to taste: A couple of pinches to elevate all those flavors.
- Sesame seeds for garnish: A little sprinkle for that extra crunch.
- Green onions for garnish: Adds a fresh bite that brightens everything up.
Ingredient Tips
- Switch the Protein: If steak isn’t your thing, use chicken or even tofu for a vegetarian option.
- Use Leftover Rice: This recipe is perfect for utilizing leftover rice from takeout, making it not just delicious but also budget-friendly!
- Vegetable Variations: Feel free to add whatever veggies you have, this is a “clean out the fridge” kind of recipe!
Let’s Get Cooking!
So, are you ready to get cooking? I’ve broken this down into simple steps. Follow along, and in no time, you’ll have a scrumptious meal on your table!
Step-by-Step Instructions
Cook the rice: Prepare your rice according to package instructions. This usually takes about 15-20 minutes. If you’re using leftover rice, just heat it up in a pan with a splash of water to loosen it up.
Make the Spicy Cream Sauce: While the rice is cooking, go ahead and mix up the sauce! In a bowl, combine soy sauce, sesame oil, gochujang, and heavy cream. Give it a good stir until well mixed and creamy. You’ll want to take a moment to breathe in that rich aroma, it’s just wonderful!
Prepare the Steak: Season your steak with a couple pinches of salt and pepper. Heat a skillet over medium-high heat, add a drizzle of oil, and grill or pan-sear the steak for about 4-5 minutes on each side for medium-rare, cooking it to your desired doneness. Gosh, that sizzle when it hits the pan is music to my ears!
Let it Rest: After cooking, allow the steak to rest for about 5 minutes. This step is crucial, it allows the juices to redistribute, making each bite tender and juicy. During this time, you can slice your veggies if you haven’t already.
Slice and Layer: After the steak has rested, slice it against the grain into thin strips. In a bowl, layer cooked rice, sliced steak, and your chosen vegetables. Think of the colors, this meal is as pretty as it is tasty!
Drizzle with Sauce: Drizzle that spicy cream sauce generously over the top. Seriously, don’t hold back.
Garnish: Add a sprinkle of sesame seeds and chopped green onions for that restaurant-worthy finish!
Serve and Enjoy!: Grab a fork, and dig in. I promise you’ll want to make this over and over again!
Why I Love This Recipe
Honestly, this is my go-to recipe when I need something quick but flavorful after a long day. It’s such a comfort food that hits all the right spots! I’m a real sucker for meals that come together in a matter of minutes while packaging tons of flavor. Plus, you can use whatever you’ve got on hand, half a bell pepper or some wilting broccoli? Toss it in! The best part is my kids love it, and it’s always a hit at the dinner table.
If you loved this recipe, be sure to check out my Korean Beef Bulgogi, my Korean Pork Belly, or my Korean Braised Potatoes (Gamja Jorim)!
Why This Recipe Works
Quick & Easy
This dish comes together in under 30 minutes! Perfect for busy weeknights when you don’t want to be tied to the stove for hours.
Customizable
One of the greatest joys of this dish is how customizable it is. Use whatever ingredients you have! Whether it’s leftover chicken, different veggies, or even some noodles instead of rice one thing’s for sure, it’ll still be delicious.
Comfort Food
It’s genuinely loaded with tons of flavor savory, spicy, and creamy. Seriously, everyone will ask for seconds, and you’ll be left feeling like a kitchen superstar!
Budget-Friendly
Not only does this use affordable, everyday ingredients, but it’s also an excellent way to use up whatever’s needing to be eaten in your fridge.
Serving & Storage
How to Serve This Recipe
These Korean BBQ Steak Rice Bowls are perfect on their own, but you can also pair them with:
- A side salad for something light and fresh.
- Kimchi or pickled veggies for that extra zing.
- Steamed dumplings for a full-on feast!
Storage & Reheating Instructions
- Storage: In an airtight container, you can keep leftovers in the fridge for up to 3-4 days.
- Reheating: The best method is to microwave it for about 1-2 minutes or until warmed through. If using a skillet, reheat on medium, stirring occasionally, to prevent sticking.
- Freezer Friendly?: Yes! You can freeze the components (steak, rice, veggies) separately. Just remember to let them cool completely before storing!
Cooking doesn’t have to be complicated, and I hope this Korean BBQ Steak Rice Bowl helps show just how fun and simple quick weeknight meals can be! There’s really something magical about being able to whip up a bowl of comfort in under 30 minutes that the whole family loves. So, dust off that skillet and get ready to enjoy some incredibly flavorful bites! Happy cooking! For more Recipes Follow Us in our Pinterest.
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Korean BBQ Steak Rice Bowls
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A delicious Korean BBQ Steak Rice Bowl that comes together in about 30 minutes, perfect for a weeknight dinner.
Ingredients
- 1 lb steak (such as ribeye or sirloin)
- 2 cups cooked rice
- 1 cup sliced vegetables (bell peppers, carrots, broccoli)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1/2 cup heavy cream
- Salt and pepper to taste
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Cook the rice according to package instructions (15-20 minutes) or heat leftover rice in a pan.
- In a bowl, mix soy sauce, sesame oil, gochujang, and heavy cream to make a creamy sauce.
- Season steak with salt and pepper, heat skillet over medium-high, and pan-sear for 4-5 minutes on each side for medium-rare.
- Let the steak rest for about 5 minutes, then slice against the grain.
- Layer rice, sliced steak, and vegetables in a bowl.
- Drizzle with the spicy cream sauce.
- Garnish with sesame seeds and green onions.
- Serve and enjoy!
Notes
You can switch steak for chicken or tofu. Use leftover rice for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
