Description
Korean BBQ Rice Bowl is a vibrant and flavorful meal featuring marinated meat, steamed rice, and sautéed vegetables, topped with bold Korean-inspired garnishes. It’s a satisfying and customizable dish ideal for lunch or dinner.
Ingredients
Units
Scale
- 1 lb boneless beef short ribs, chicken thighs, or pork belly, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp brown sugar or honey
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp gochujang or 1/2 tsp red pepper flakes (optional)
- 2 cups cooked white or jasmine rice
- 1 cup sautéed or grilled vegetables (carrots, bell peppers, zucchini, onions)
- 1/2 cup kimchi (optional)
- 2 green onions, chopped
- 1 tbsp sesame seeds
Instructions
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang (if using).
- Add sliced meat to the marinade and refrigerate for at least 30 minutes or overnight.
- Grill or pan-sear the marinated meat over medium-high heat until caramelized and fully cooked. Set aside.
- Sauté or grill the vegetables until tender.
- Divide cooked rice among serving bowls.
- Top each bowl with grilled meat, vegetables, and kimchi (if using).
- Garnish with chopped green onions and sesame seeds.
- Serve immediately with extra sauce if desired.
Notes
- Use tofu or tempeh for a vegetarian version.
- Substitute white rice with brown or cauliflower rice for a lighter option.
- Add a fried or soft-boiled egg on top for extra richness.
- Include pickled cucumbers or radishes for added tang.
- Adjust the amount of gochujang to control the spiciness.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg