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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. 5 stars
    This was AWESOME!!!! So many flavors and the dish plates beautifully. We forgot to add the broccoli and it was fine without it. And I made rice in my instant pot for the first time and I’ll never go back. We can’t wait to make it again!

  2. Hi,

    This looks amazing! I was looking to make this tonight. I see you added honey in the video but i dont see it in the recipe. Should it be included?

    1. HI! You can use 2 tablespoons honey. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan

  3. 5 stars
    We made this today and it’s an absolute winner! I noticed a typo of sorts though- when I made my shopping list, I forgot the green onions because they’re not listed in the ingredients! I had to run back out (glad I did). I’m going to start making this sauce just to have around!!

    1. Hi Stasia! I am so sorry about that. I am really glad this turned out amazing for you, though! Thank you so much!

  4. SOooo good. I didn’t get to make the spicy peanut sauce as I was all out of soy sauce and rice vinegar. I really feel like that would have put it over the top! We had it with cabbage and brocolli sauteed in the leftover (boiled first) marinade. I did the meat in the broiler for the crispness but I put it in too long! (Followed your 7-8 minutes per side). But perhaps I had it too close to the heat source. Still, my mother said it tasted just like BBQ! Idk if that was from the broiler or the marinade & if I should try to give it a go on the stove or not! (Gotta try it with the peanut sauce!)

    1. I am glad you enjoyed it! I would totally try the peanut sauce with it next time (its so yummy)! Thank you so much!

  5. OMG!!! I came across this morning. I happened to have all of the ingredients, so I just made this for lunch today – absolutely awesome. The flavors are so incredible, thank you for this recipe. It is now in my box of favorites.

  6. This is going to be on my dinner menu this week! However, I will be substituting the flank steak with tofu. I can’t wait to taste the outcome!

  7. This was spectacular–really satisfying and full of flavor!! I made the steak, but also marinated and fried up some tempeh (I don’t eat meat). My family went crazy over it.

  8. Delicious recipe … loved the dish! I really liked the blog articles. Congratulations!


  9. Made this for dinner tonight. Finally got the soft-boiled eggs thing right! ?. Thanks for yet another delicious recipe–i think this is the 12th recipe of yours I’ve made.