Korean BBQ Rice Bowl

Why You’ll Love This Recipe

• Packed with classic Korean BBQ flavor in every bite
• Easily customizable with your choice of protein and vegetables
• Balanced, nutrient-rich, and satisfying
• Great for meal prep and quick weekday dinners
• Saucy, savory, and slightly sweet—totally crave-worthy

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the BBQ Meat:

• Boneless beef short ribs, chicken thighs, or pork belly
• Soy sauce
• Brown sugar or honey
• Sesame oil
• Garlic, minced
• Ginger, grated
• Rice vinegar
• Gochujang (Korean chili paste) or red pepper flakes (optional)

For the Bowl:

• Cooked white rice or jasmine rice
• Sautéed or grilled vegetables (e.g., carrots, bell peppers, zucchini, onions)
• Kimchi (optional)
• Green onions, chopped
• Sesame seeds

Directions

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang.
2. Add sliced meat to the marinade and let it sit for at least 30 minutes (or overnight for deeper flavor).
3. Grill or pan-sear the marinated meat until caramelized and cooked through. Set aside.
4. While meat is cooking, sauté or grill vegetables until just tender.
5. Prepare the rice and divide it among serving bowls.
6. Top each bowl with grilled meat, vegetables, and optional kimchi.
7. Garnish with green onions and sesame seeds.
8. Serve immediately with extra sauce if desired.

Servings and Timing

• Servings: 4
• Preparation Time: 20 minutes (plus marinating time)
• Cooking Time: 15 minutes
• Total Time: Approximately 35 minutes (not including marinating)

Variations

• Use tofu or tempeh for a vegetarian version
• Swap white rice for brown rice or cauliflower rice
• Add a fried egg on top for extra richness
• Include quick-pickled cucumbers or radishes for tang

Storage/Reheating

• Storage: Store each component separately in airtight containers for up to 4 days.
• Reheating: Reheat rice and meat in the microwave or a skillet. Vegetables can be served cold or warmed gently.

FAQs

What’s the best meat for Korean BBQ bowls?

Boneless short ribs (galbi), chicken thighs, or pork belly are traditional choices. Thinly sliced cuts absorb the marinade best.

Can I make this ahead of time?

Yes, marinate the meat and prep vegetables in advance for faster assembly.

Is gochujang necessary?

It’s optional, but adds authentic heat and umami. You can substitute with chili garlic sauce or omit for a milder version.

Can I use store-bought Korean BBQ sauce?

Yes, but homemade marinade offers fresher flavor and more control over ingredients.

Is this dish spicy?

It can be, depending on how much gochujang or chili you use. Adjust to your heat preference.

Can I grill the meat?

Absolutely. Grilling adds smoky depth, especially for beef or pork.

What rice is best?

Short-grain white rice is most traditional, but jasmine or brown rice also work well.

Can I add eggs?

Yes, a fried or soft-boiled egg on top is a popular and delicious addition.

Is this gluten-free?

Use gluten-free soy sauce or tamari to make the dish gluten-free.

What are good side dishes for this?

Serve with miso soup, pickled vegetables, or a small salad for a complete meal.

Conclusion

Korean BBQ Rice Bowl delivers the bold, rich flavors of Korean cuisine in a convenient, satisfying format. With its juicy marinated meat, fluffy rice, and colorful vegetables, this bowl is the perfect harmony of taste and texture. Whether for a quick meal or impressive dinner, it’s a guaranteed crowd-pleaser.

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