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Korean Steak Bowl with Gochujang Yogurt Sauce

A vibrant Korean steak bowl filled with fluffy white rice, tender sliced steak, broccoli, bell peppers, and red onion, drizzled with a creamy sauce.
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A high-protein, colorful Korean steak bowl featuring marinated bulgogi-style steak, quick-cooked vegetables, rice, and a spicy gochujang-yogurt drizzle. This recipe is perfect for meal prep and weeknight dinners.

Ingredients

Scale
  • 1 pound thinly sliced sirloin steak
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1 cup sliced bell peppers (any color)
  • 1/2 cup sliced red onion
  • 2 cups cooked rice (for serving)
  • For the Gochujang Yogurt Sauce:
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon honey
  • 1 teaspoon lime juice

Instructions

  1. In a bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, and grated ginger. Add the thinly sliced steak and toss to coat. Let marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
  2. While the steak marinates, prepare the gochujang yogurt sauce by whisking together Greek yogurt, gochujang, honey, and lime juice in a small bowl. Set aside.
  3. Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer (cook in batches if necessary to avoid crowding). Cook for 2-3 minutes per side, until browned and cooked through. Remove steak from skillet and set aside.
  4. Add broccoli florets, sliced bell peppers, and red onion to the same skillet. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.
  5. To assemble the bowls, divide cooked rice among serving bowls. Top with the cooked steak and stir-fried vegetables.
  6. Drizzle generously with the gochujang yogurt sauce.

Notes

  • For quicker marinating, you can thinly slice the steak against the grain while it’s partially frozen.
  • This bowl is excellent for meal prep. Store components separately and assemble just before serving.
  • Add kimchi on the side for an extra layer of flavor and probiotics.
  • Feel free to substitute other vegetables like snap peas, carrots, or mushrooms.

Nutrition

Find it online: https://devourdish.com/korean-steak-bowl-recipe/