Better Than Takeout Korean BBQ Steak Rice Bowls
Craving Korean BBQ but don’t want to leave home? These Better Than Takeout Korean BBQ Steak Rice Bowls are the answer! After making this recipe dozens of times, I’ve perfected the marinade for juicy, flavorful steak. The creamy spicy sauce is what really makes this dish. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Matcha Coconut Cream Tart and Easy Summer Pasta with Roasted Cherry Tomatoes and Basil.
Why This Better Than Takeout Korean BBQ Steak Rice Bowls Is Pure Comfort
- Better than takeout flavor at home
- Easy weeknight dinner idea
- Customizable with your favorite veggies
What You'll Need for Better Than Takeout Korean BBQ Steak Rice Bowls
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Flank or skirt steak
- Rice
- Soy sauce
- Gochujang
- Garlic
- Ginger
- Soy sauce
- Gochujang
- Garlic
- Ginger
- Sesame oil
- Sugar
- Salt
- Pepper
- Optional: Green onions
- Optional: Sesame seeds
- Optional: Fried eggs
- Optional: Kimchi
📝 Ingredient Notes
- Gochujang: Adjust to taste for spiciness.
🛒 Tools & Equipment I Recommend
- High-quality cast iron skillet — Even searing for perfect steak. → See on Amazon
- Immersion blender — Easy blending of the spicy cream sauce. → See on Amazon
How to Make Better Than Takeout Korean BBQ Steak Rice Bowls
- Marinate the steak: Combine soy sauce, gochujang, garlic, ginger, sesame oil, sugar, salt, and pepper. Pour over steak, marinate for 30 minutes.
- Cook the steak: Heat a cast iron skillet over high heat. Add marinated steak, cook for 4-5 minutes per side for medium-rare.
- Prepare the sauce: Blend mayonnaise, sour cream, gochujang, garlic, and sugar until smooth.
- Cook the rice: Follow package instructions for cooking rice.
- Assemble the bowls: Divide cooked rice among bowls. Top with sliced steak, cooked vegetables, and a drizzle of spicy cream sauce.
Cook's Tips for Perfect Better Than Takeout Korean BBQ Steak Rice Bowls
- Common mistake and fix: Don't overcook the steak. Use a meat thermometer to ensure it reaches 135°F for medium-rare.
- Pro tip: For even cooking, slice the steak against the grain before serving.
- Pro tip: Make extra sauce. It's great on everything from noodles to sandwiches.
Storing & Reheating Better Than Takeout Korean BBQ Steak Rice Bowls
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Marinate the steak up to 24 hours ahead.
Freezing Better Than Takeout Korean BBQ Steak Rice Bowls
Not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a faster cooking time, slice the steak thinly before marinating.
- Best substitution: Use sirloin steak as a substitute for flank or skirt steak.
- Make-ahead: Cook the rice and marinate the steak up to 24 hours ahead.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your sauce is too thick, thin it out with a bit of water or rice vinegar.
Want to level up this recipe?
High-quality meat thermometer — Ensures perfectly cooked steak every time. → Check price on Amazon
Better Than Takeout Korean BBQ Steak Rice Bowls
Ingredients
Main Ingredients
- Flank or skirt steak
- Rice
- Soy sauce
- Gochujang
- Garlic
- Ginger
Seasonings
- Soy sauce
- Gochujang
- Garlic
- Ginger
- Sesame oil
- Sugar
- Salt
- Pepper
Optional Toppings
- Green onions
- Sesame seeds
- Fried eggs
- Kimchi
Instructions
- Marinate the steak: Combine soy sauce, gochujang, garlic, ginger, sesame oil, sugar, salt, and pepper. Pour over steak, marinate for 30 minutes.
- Cook the steak: Heat a cast iron skillet over high heat. Add marinated steak, cook for 4-5 minutes per side for medium-rare.
- Prepare the sauce: Blend mayonnaise, sour cream, gochujang, garlic, and sugar until smooth.
- Cook the rice: Follow package instructions for cooking rice.
- Assemble the bowls: Divide cooked rice among bowls. Top with sliced steak, cooked vegetables, and a drizzle of spicy cream sauce.
Notes
- Chef tip: For a faster cooking time, slice the steak thinly before marinating.
- Best substitution: Use sirloin steak as a substitute for flank or skirt steak.
- Make-ahead: Cook the rice and marinate the steak up to 24 hours ahead.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your sauce is too thick, thin it out with a bit of water or rice vinegar.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for this dish.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Marinate the steak up to 24 hours ahead.
Nutrition Per Serving
- Calories: 650
- Protein: 40g
- Fat: 35g
- Carbs: 45g
- Fiber: 2g
- Sugar: 6g
- Sodium: 2200mg
- Cholesterol: 120mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Korean BBQ Steak Rice Bowls FAQs
Yes, marinate the steak up to 24 hours ahead and cook the rice up to 2 days ahead.
Overcooking the steak can make it tough. Use a meat thermometer to ensure it reaches 135°F for medium-rare.
While you can freeze the cooked steak, the texture of the rice may suffer.
Yes, cook the steak at 400°F for 8-10 minutes, flipping halfway.
Use a mix of sriracha and Korean red pepper flakes as a substitute for gochujang.
A Warm Final Note
I can’t wait for you to try Better Than Takeout Korean BBQ Steak Rice Bowls and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
