Can I make this recipe vegetarian?

Absolutely! Substitute the beef with extra-firm tofu, pressed and sliced, or even hearty mushrooms like king oyster or portobello. The marinade works wonderfully with both, though you may want to reduce the marinating time to about 15 minutes for mushrooms so they don't get too soft.

I can't find kimchi. What can I use instead?

While kimchi brings unique flavor, you can substitute with quick-pickled vegetables for that tangy element. Mix thinly sliced cabbage, carrots, and radishes with rice vinegar, a pinch of sugar, and salt. Let sit for 30 minutes before using.

Can I use a different cut of beef?

Yes! Ribeye, flank steak, or skirt steak all work well here. The key is slicing against the grain and keeping the pieces thin. More marbled cuts like ribeye will give you the most tender result, while leaner cuts should be marinated a bit longer.

My family doesn't like runny eggs. Any alternatives?

No problem! Soft-boiled eggs work great, as do scrambled eggs with a bit of sesame oil added while cooking. You could also omit the eggs entirely and increase the Yum Yum sauce for added creaminess.

Korean BBQ Yum Yum Rice Bowls Recipe

Name: Korean BBQ Yum Yum Rice Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2 lbs. top sirloin steak; 8 cloves garlic; One 3-inch piece ginger; 2 bosc pears; 1/2 cup soy sauce; 1/2 cup brown sugar; 2 tablespoons sesame oil; 1 cup mayonnaise; 1 tablespoon butter; 1 teaspoon tomato paste; 1 teaspoon sugar or agave; 1 teaspoon all-purpose spice mix (garlic powder, paprika, etc.); Salt to taste; 2 tablespoons water; 2 cups rice, uncooked; 1/2 cup kimchi; 6 soft-cooked eggs (like poached or fried); 2 tablespoons sesame seeds; 1/4 cup scallions; Yum Yum Sauce (see above)

This Korean BBQ Yum Yum Rice Bowls is a flavor explosion that brings restaurant-quality Korean barbecue right to your kitchen table. Tender marinated steak, fluffy rice, tangy kimchi, and a creamy signature Yum Yum sauce come together in a bowl that’s as satisfying as it is beautiful. Perfect for busy weeknights when you want something impressive without spending hours in the kitchen!

Why You’ll Love This Recipe

Quick and Flavorful: These bowls pack an incredible depth of flavor but come together in just 30 minutes, making them perfect for those busy weeknights when you’re craving something special.
Customizable: Each family member can build their own bowl with their preferred amounts of each component – more meat for the protein lovers, extra kimchi for those who appreciate tang, or double sauce for the dip enthusiasts.
Balanced Meal: You get your protein, carbs, and veggies all in one bowl – a complete meal that satisfies without requiring multiple side dishes.
Impressive Presentation: These bowls look absolutely stunning with their colorful components, making them perfect for casual entertaining or when you want to treat yourself to something that feels special.

Ingredients You’ll Need

Sirloin Steak: The star protein that soaks up the marinade beautifully; its tender texture makes it perfect for quick cooking. Choose a well-marbled piece for the best flavor.
Garlic and Ginger: These aromatic powerhouses create the foundation of our Korean-inspired marinade. Fresh is non-negotiable here—they provide a punch that powdered versions simply can’t match.
Bosc Pears: The secret ingredient that tenderizes the meat while adding subtle sweetness. Their firm texture makes them perfect for processing into a marinade.
Soy Sauce: Brings the essential umami and saltiness that makes the marinade so irresistible. Use low-sodium if you’re watching salt intake.
Brown Sugar: Adds caramelization and balances the salty soy sauce. It helps create that beautiful glaze on the meat when cooked.
Sesame Oil: Lends that distinctive nutty flavor that’s essential in Korean cooking. A little goes a long way!
Mayonnaise: The creamy base for our Yum Yum sauce. Full-fat works best for richness.
Butter: Adds richness and a silky texture to the sauce. Use unsalted so you can control the seasoning.
Tomato Paste: Gives the Yum Yum sauce its signature color and subtle tangy flavor.
Rice: The perfect canvas for soaking up all those delicious flavors. Short-grain or medium-grain varieties work wonderfully.
Kimchi: Adds brightness, acidity, and that signature fermented flavor that makes Korean food so craveable.
Eggs: The runny yolk creates an instant sauce when broken over the hot components. Pure magic!
Sesame Seeds and Scallions: Provide essential texture and fresh bite, taking the dish from good to unforgettable.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Substitute the sirloin with chicken thighs, pork belly, or even firm tofu for a vegetarian version. The marinade works brilliantly with any of these proteins – just adjust cooking times accordingly.

Grain Alternatives

Not in a rice mood? Try serving over cooked soba noodles, cauliflower rice for a lower-carb option, or even quinoa for added protein.

Heat Level Customization

Add gochujang (Korean chili paste) to the marinade or serve it on the side for those who want to dial up the spice. For serious heat lovers, thinly sliced fresh jalapeños make a great topping.

Veggie Boosters

Add sautéed spinach, quick-pickled cucumbers, or shredded carrots to increase the vegetable content and add more color to your bowl.

How to Make Korean BBQ Yum Yum Rice Bowls

Step 1: Prepare the Steak Marinade

Slice your sirloin into very thin, bite-sized pieces – putting it in the freezer for 20 minutes first makes this easier. Pulse garlic, ginger, and pears in a food processor until a smooth paste forms. Add this fragrant mixture to your meat along with soy sauce, brown sugar, and sesame oil. Mix thoroughly to coat every piece of meat and refrigerate for at least 30 minutes while you prep other components.

Step 2: Cook the Rice

Rinse your rice under cold water until the water runs clear, then cook according to package directions. This is a great time to prepare the other components since the rice will need to sit for a few minutes after cooking.

Step 3: Make the Yum Yum Sauce

Whisk together mayonnaise, melted butter, tomato paste, sugar, spice mix, and salt until completely smooth. Add water a little at a time until you reach your desired consistency – it should be pourable but not watery. Set aside to let the flavors meld.

Step 4: Cook the Marinated Steak

Heat a heavy-duty skillet until it’s screaming hot – this is crucial for getting that perfect caramelization. Drain excess marinade from the meat (discard the marinade) and add the steak pieces to the pan in a single layer, working in batches if necessary. Let them sear undisturbed for about a minute before tossing. The entire cooking process should only take 2-3 minutes total – the thin pieces cook quickly!

Step 5: Cook the Eggs

Prepare your eggs however you prefer – a slightly runny yolk works wonderfully as it creates an additional sauce when broken over the hot rice and meat. Fried or poached eggs are perfect here.

Step 6: Assemble Your Bowls

Start with a base of warm rice, then arrange your seared Korean BBQ steak, kimchi, and any additional vegetables in sections around the bowl. Crown the bowl with your perfectly cooked egg, then sprinkle generously with sliced scallions and sesame seeds. Finish with a good drizzle of that irresistible Yum Yum sauce.

Pro Tips for Making the Recipe

Partial Freezing: Pop the steak in the freezer for about 20 minutes before slicing to make it easier to get those super-thin slices that cook perfectly.
Hot Pan Secret: Don’t crowd the pan when cooking the beef – work in batches if needed. Overcrowding will cause the meat to steam rather than sear, and you’ll miss out on that amazing caramelization.
Rice Resting: Let your cooked rice sit covered for 10 minutes after cooking – this resting period makes it fluffier and less sticky.
Marinade Timing: While 30 minutes is sufficient, marinating the meat for up to 4 hours will intensify the flavors. Just don’t go beyond 8 hours as the meat can start to break down too much.
Sauce Make-Ahead: The Yum Yum sauce actually improves if made a day ahead, giving the flavors time to develop. Store it in the fridge in an airtight container.

How to Serve

Perfect Pairings

These Korean BBQ bowls are practically a complete meal on their own, but if you want to round out the experience, consider serving with:

A light miso soup for a warming starter
Chilled cucumber salad with rice vinegar for a refreshing side
Korean pajeon (savory pancakes) for something more substantial

Beverage Suggestions

Cold beer (particularly Asian lagers) complements the flavors beautifully
Barley tea (boricha) for an authentic non-alcoholic option
A crisp, slightly sweet white wine like Riesling pairs wonderfully with the sweet-savory balance of the dish

Serving Style

Set up a DIY bowl bar for gatherings, with all components laid out separately so guests can customize their bowls to their preferences. It’s interactive, fun, and ensures everyone gets exactly what they want!

Make Ahead and Storage

Prepping Components

You can marinate the meat up to 8 hours ahead of time, make the Yum Yum sauce up to 3 days ahead, and cook the rice a day ahead (just reheat with a splash of water).

Storing Leftovers

Store the cooked meat, rice, and sauce separately in airtight containers in the refrigerator for up to 3 days. Kimchi will keep for weeks in its own container.

Freezing

The cooked marinated beef freezes beautifully for up to 2 months. Portion it out before freezing so you can thaw just what you need. The sauce doesn’t freeze well due to its mayonnaise base.

Reheating

Warm the rice with a splash of water either in the microwave or on the stovetop. Reheat the meat in a hot skillet just until warmed through – overcooking will make it tough. Assemble your bowl with fresh toppings and room-temperature sauce.

FAQs

Can I make this recipe vegetarian?

Absolutely! Substitute the beef with extra-firm tofu, pressed and sliced, or even hearty mushrooms like king oyster or portobello. The marinade works wonderfully with both, though you may want to reduce the marinating time to about 15 minutes for mushrooms so they don’t get too soft.
I can’t find kimchi. What can I use instead?

While kimchi brings unique flavor, you can substitute with quick-pickled vegetables for that tangy element. Mix thinly sliced cabbage, carrots, and radishes with rice vinegar, a pinch of sugar, and salt. Let sit for 30 minutes before using.
Can I use a different cut of beef?

Yes! Ribeye, flank steak, or skirt steak all work well here. The key is slicing against the grain and keeping the pieces thin. More marbled cuts like ribeye will give you the most tender result, while leaner cuts should be marinated a bit longer.
My family doesn’t like runny eggs. Any alternatives?

No problem! Soft-boiled eggs work great, as do scrambled eggs with a bit of sesame oil added while cooking. You could also omit the eggs entirely and increase the Yum Yum sauce for added creaminess.

Final Thoughts

These Korean BBQ Yum Yum Rice Bowls bring the vibrant flavors of Korean barbecue into your home kitchen with surprising ease. The combination of sweet-savory marinated beef, the creamy indulgence of Yum Yum sauce, and the perfect balance of accompaniments creates a meal that feels special but doesn’t demand hours of your time. Whether you’re cooking for family on a weeknight or impressing friends at a casual gathering, these bowls deliver big on both flavor and presentation. Give them a try and watch as they quickly become a requested favorite in your recipe rotation!