Why You’ll Love Korean Steak Bowls Recipe
This recipe is quick enough for a weeknight but flavorful enough to feel special. The steak cooks fast, the slaw adds crunch and freshness, and the gochujang sauce brings a creamy, spicy kick. It is also easy to customize with different grains, vegetables, or protein options.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Flank steak, cut into 1-inch cubes
- Fine sea salt
- Freshly cracked black pepper
- Avocado oil or another high-heat oil
- Low-sodium soy sauce
- Coleslaw mix
- English cucumber, sliced into half moons
- Fresh cilantro, chopped
- Green onions, thinly sliced
- Rice vinegar
- Maple syrup
- Toasted sesame oil
- Toasted sesame seeds, optional
- Plain Greek yogurt or mayo
- Gochujang paste
- White or brown rice
Directions
- Cook the rice according to the package instructions.
- Make the sauce by whisking together the Greek yogurt and gochujang until smooth. For a thinner drizzle, add a few tablespoons of water until it reaches your preferred consistency.
- Make the slaw by tossing together the coleslaw mix, cucumber, cilantro, green onions, rice vinegar, soy sauce, maple syrup, toasted sesame oil, and sesame seeds if using.
- Season the steak cubes with salt and pepper. Heat avocado oil in a large pan over high heat until shimmering. Add the steak in a single layer and cook for 2 minutes without stirring. Flip and cook for about 2 more minutes, or until seared and cooked to your liking.
- Transfer the steak to a bowl and toss with soy sauce.
- Assemble the bowls with rice, slaw, and steak bites. Drizzle with the gochujang sauce and garnish with extra cilantro if desired.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
Use chicken, shrimp, tofu, or ground beef instead of steak. Swap rice for quinoa, cauliflower rice, or noodles. Add extra vegetables such as shredded carrots, edamame, bell peppers, or sautéed mushrooms. For a milder sauce, use more Greek yogurt. For extra heat, add more gochujang.
Storage/Reheating
Store the rice, steak, slaw, and sauce separately in airtight containers when possible. The steak and rice can be refrigerated for up to 3 days. The slaw is best enjoyed within 1 to 2 days for the freshest texture.
Reheat the steak and rice gently in the microwave or in a skillet until warmed through. Add the slaw and sauce after reheating so they stay fresh and crisp.
FAQs
Can I use a different cut of steak?
Yes. Sirloin, skirt steak, ribeye, or New York strip can work well. Just cut the steak into evenly sized pieces so it cooks quickly.
Is this recipe spicy?
It has a mild to medium heat from the gochujang. You can make it less spicy by adding more Greek yogurt or mayo.
Can I make this recipe ahead of time?
Yes. Cook the rice, prepare the sauce, and chop the vegetables ahead. For the best texture, cook the steak close to serving time.
Can I use mayo instead of Greek yogurt?
Yes. Mayo makes the sauce richer and creamier, while Greek yogurt gives it a tangier, lighter flavor.
What can I use instead of gochujang?
You can use a mix of chili garlic sauce and a little honey or maple syrup, though the flavor will not be exactly the same.
Can I make this gluten-free?
Yes, use gluten-free tamari instead of soy sauce and make sure your gochujang is gluten-free.
Can I use bagged coleslaw mix?
Yes. Bagged coleslaw mix is perfect for this recipe and saves prep time.
What rice works best?
White rice, brown rice, or jasmine rice all work well. Choose whichever you prefer.
Can I serve this cold?
Yes. The bowl can be served warm, room temperature, or cold, making it great for meal prep.
How do I keep the steak tender?
Cook it quickly over high heat, avoid overcrowding the pan, and do not overcook it.
Conclusion
Korean Steak Bowls are a quick and satisfying meal packed with bold flavor, fresh crunch, and creamy heat. With tender steak bites, bright slaw, fluffy rice, and a simple gochujang sauce, this recipe is an easy dinner you can make in just 30 minutes.
Korean Steak Bowls
These Korean Steak Bowls feature tender seared steak bites, crisp sesame slaw, fluffy rice, and a creamy gochujang sauce for a flavorful and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: Korean
- Diet: Low Lactose
Ingredients
- 1 1/2 pounds flank steak, cut into 1-inch cubes
- Fine sea salt and freshly-cracked black pepper, to taste
- 1 tablespoon avocado oil (or any high-heat oil)
- 1–2 tablespoons low-sodium soy sauce
- 1 (14-ounce) bag coleslaw
- 1 English cucumber, sliced into half moons
- 1 cup chopped fresh cilantro
- 2/3 cup thinly-sliced green onions
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- Optional: 2 teaspoons toasted sesame seeds
- 1/3 cup plain Greek yogurt (or mayo)
- 2 tablespoons gochujang paste
- 1 1/2 cups white or brown rice
Instructions
- Cook the rice according to package instructions.
- Whisk together the Greek yogurt and gochujang until smooth. For a thinner sauce, whisk in a few tablespoons of water until the desired consistency is reached.
- In a large bowl, toss together the coleslaw, cucumber, cilantro, green onions, rice vinegar, soy sauce, maple syrup, sesame oil, and optional sesame seeds until evenly combined.
- Season the steak with salt and pepper. Heat the avocado oil in a large sauté pan over high heat until shimmering. Add the steak in a single layer and cook for 2 minutes without stirring. Flip and cook for about 2 more minutes, or until seared and cooked to your preferred doneness. Transfer to a bowl and toss with 1-2 tablespoons soy sauce.
- Divide the rice among serving bowls. Top with slaw and steak bites, then drizzle generously with the gochujang sauce. Garnish with additional cilantro if desired and serve.
Notes
- Use brown rice for extra fiber and a nuttier flavor.
- Mayonnaise can be substituted for Greek yogurt in the sauce.
- Cook the steak in batches if needed to avoid overcrowding the pan.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Adjust the amount of gochujang or yogurt to control the spice level.
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 46 g
- Cholesterol: 95 mg
