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I’m bringin back Bowl Food Monday. These Korean Bulgogi BBQ Steak Bowls are so so so good!!

Korean Bulgogi BBQ Steak Bowls | @hbharvest

Wait, is that a thing, or is it only meatless Monday? I dunno, but I think we should make Bowl Food Monday a thing. I feel like I may have chatted about this before, but my brain is in a current state of write, cook, write, so everything’s kind of fuzzy over here… days are starting to blend together. UGH.

The good news is that we have these yummy Korean Bulgogi BBQ Steak Bowls to chat about! Oh, and Father’s Day! Did you guys have a good one? The weather here has been so awesome, 80 degree temps which are quite uncommon in these parts. I had to do some cooking, but what’s new there. Like I mentioned last week, my dad is not much into Father’s Day, so we don’t really make a huge deal out of it. Just a good dinner and a good dessert. My mom did make my dad a really great photo book though. He got a hand written note from me, because one, I waited to think about a gift until the last-minute, and two, I got him the only good gift I could think of for Christmas… so a note it was!


All and all, I think it was a pretty nice day! Did you guys make any good recipes? A bunch of you snapped me this pasta salad and these burgers!! That is so fun, I LOVE when you guys tag me on Instagram or snap me photos on snapchat (follow hbharvest).

Korean Bulgogi BBQ Steak Bowls | @hbharvest

OK, so let’s talk Korean Bulgogi. I first started to experiment with this flavor last year when I made these KILLER Bulgogi Pork Tacos. Right then and there, I fell hard for the spicy/sweet flavor combo. Apparently so did you guys, because a ton of you have made those tacos and loved them just as much as me!

Last month I was thinking that I really wanted to make something Bulgogi inspired again and a bowl just seemed most fitting. I mean, when is a bowl recipe not a good idea?

It’s always a good idea.

Korean Bulgogi BBQ Steak Bowls | @hbharvest

So I used that Bulgogi marinade from the pork on a piece of skirt steak. You can certainly use pork here if you prefer, but I love the combo of steak and rice so I went with it. The steak gets cooked in a super hot skillet, which helps it get nice and caramelized on the outside. It is delish!

Aside from a big old bowl of rice, I also made a spicy Korean peanut sauce to drizzle overtop the steak. I cannot lie, this sauce is so good and a MUST for this recipe. It just adds another great layer of flavor, and really, you can never go wrong with a little peanut sauce.

The rest of the bowl is pretty simple and you can customize it to your liking. I went with white rice, shredded purple cabbage, thinly sliced mango, roasted broccoli, kimchi, sliced avocado, fresh basil, green onions and a poached egg. It’s kind of a lot, but that’s what I love about a good bowl recipe, tons of fresh or roasted veggies, a good grain, a protein, an egg and tons of avocado…obviously.

This is a great recipe for summer since it’s pretty quick cooking and involves no oven time whatsoever. Yeah!

Oh, and don’t let all the ingredients scare you, it’s not that involved! With bowl recipes, the ingredients can just pile up, but you can add or subtract whatever you are feeling!

OK and that is that, Korean Bulgogi Bowl for the win!

Korean Bulgogi BBQ Steak Bowls | @hbharvest

Korean Bulgogi BBQ Steak Bowls.

Prep Time 10 minutes
Cook Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 20 minutes
Servings: 6 Servings
Calories Per Serving: 559 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



Spicy Peanut Sauce


  • 3-4 cups steamed rice brown rice and or quinoa
  • 1 cup shredded cabbage
  • 1 mango thinly sliced
  • 1 cup steamed or roasted broccoli
  • 1 avocado sliced
  • large handful of both fresh basil + cilantro
  • 4 fried poached or soft boiled eggs
  • toasted sesame seeds + kimchi + limes for serving



  • In a large bowl or gallon size ziplock bag, combine the soy sauce, brown sugar, Gochujang (Korean chile paste), ginger, garlic and sesame oil. Add the steak and toss well to coat. Try to make sure that almost all of the steak is submerged in the sauce. Cover and place in the fridge for 1 hour or overnight.
  • Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, remove the steak from the marinade and add it to the hot pan. Let it get a nice caramelization on one side, then turn and let it caramelize another 2 minutes. Add in a few tablespoons of the marinade and cook 2-3 minutes or until the sauce has thickened slightly and coats the steak. Remove from the heat and stir in a handful of toasted sesame seeds.

Spicy Peanut Sauce

  • In a food processor or blender, combine all the ingredients for the sauce along with 1/4 cup water. Process until smooth and creamy, adding more water, 1 tablespoon at a time, until your desired consistency is reached.


  • Divide the rice or quinoa among bowls and top with equal amounts of steak. Toss the cabbage with the mango and a pinch of salt + pepper. Add the cabbage + mango to the bowls. Layer on the broccoli, avocado, basil and cilantro. Finish each bowl with an egg, chopped green onions, kimchi, toasted sesame seeds and a good drizzle of the spicy peanut sauce. Serve with more peanut sauce for drizzling. EAT!
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Korean Bulgogi BBQ Steak Bowls | @hbharvest

Take that Monday!

Korean Bulgogi BBQ Steak Bowls | @hbharvest

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  1. I made this last night for dinner and it was absolutely amazing!! I used the Sriracha as substitute! I would recommend this recipe to anyone!!!!

  2. Hi Tiegan! I made this yesterday and it was outstanding!! I found your Sweet Thai Chile Peanut Chicken about six months ago and it is my favorite recipe of all time. I was so obsessed that every time I wanted to try another of your recipes I just decided to make the chicken. Now I’m mad at myself for not branching out sooner! My friend took one bite of this beef bowl yesterday and with wide eyes said “this is like a party in my mouth, the best party I have ever been to.” I will now be making every single recipe on your blog! Thank you for the fabulous recipes and making me look good in front of my friends over and over!

    1. WOW!! Yay.
      So so happy you tried it! I hope you love everything you make, and please let me know the feedback, thank you Casey!

  3. Made this for dinner with friends tonight. It was wonderful. Lots of textures and flavors. Bowl recipes are perfect for guests since each can make it whatever they want it to be. Tiegan, your recipes don’t disappoint.

    1. I completely agree! Definitely a way to go with guests. Anyway, I am so happy everyone enjoyed this, thank you Rachel!

  4. Made this for lunch and loved it! The steak marinade is gorgeous – and I loved the sauce, too. Definitely making this again, thanks so much for the recipe – it was great to try something new 🙂

  5. Made this and it’s amazing! I’m sooooooo picky but I made it exactly the way the recipe called for besides adding brown sugar and extra peanut butter to the peanut sauce. Was one of my favorite recipes I’ve ever made.

  6. I just made this today for a birthday party and it was a home-run! So fun to make – much different than our usual birthday dinner. Loved the poached egg and kimchi additions – having my left overs for lunch today – YUM!!

  7. This recipe is wonderful, I’ve made it 6 times now, once when I had two girlfriends over for dinner, one is vegitarian, the other can’t eat gluton, and they both loved it!

    It’s so great for large groups with food restrictions because everyone can assemble their bowel with the stuff they like 🙂

    I’ve tried both the tahini and peanutbutter versions of the sauce, definitely love the tahini option better.

    I have a hand press juicer (changed my life!!) and I’ve added 1Tb of ginger juice to the sauce, it’s amazing!!

    I’ve also started doing “coconut rice” where I sub coconut milk for water when cooking the rice, make it a little creamier and does amazing things when mixed with the poached egg.

    I’ve added a veggie option which is now my favorite, mango, avocado, cherry tomatoes and cilantro with some lemon juice to keep the avocado green 🙂

    I’ve started broiling the meat on high instead of cooking in the sauté pan, it creates that crispy Korean BBQ texture you get from the high heat grills

    This has been amazing as a packed lunch as well, I poach the egg in the morning, and eat the whole thing cold, kind of like a cold steak salad, so amazing!!!

    I love you blog, people are always asking where I find my recipes and it’s such a pleasure getting to send them your way 🙂

    1. This sounds so amazing!! And all the little changes are great too! Thanks so much for sharing this, and I am so happy you are loving this recipe Terra! (:

      1. HI! To broil the streak, leave your steak in one piece and place it on a broiler safe pan. Turn your broiler to high and cook for 7-8 minutes per side or until your desired doneness is reached, then thinly slice the steak. Let me know if you have any questions. Thank you! 🙂