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Korean Barbecue Beef Bowls with Stirped Towel
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5 from 3 votes

Korean Barbecue Steak Bowls

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 450kcal


  • 2 Tablespoons coconut aminos
  • 1 Tablespoon chili paste
  • 1 Tablespoon grated ginger
  • 1 Tablespoon honey
  • 1 Tablespoon sesame oil
  • 2 garlic cloves
  • 1 generous pinch sea salt
  • 1.5 pounds flat iron steak
  • 1 Tablespoons sesame seeds
  • 2 cups cooked white rice or cauliflower rice
  • 2 carrots sliced
  • ½ seedless cucumber sliced
  • ½ cup kimchi
  • 3 scallions sliced
  • 1 jalapeno pepper sliced (optional)
  • Chili paste for serving optional


  • In a shallow dish, combine the coconut aminos, chili paste, ginger, honey, sesame oil, garlic, and salt. Mix well. Add the steak and turn to coat. Marinate 20 minutes. 
  • Meanwhile, heat your grill or a grill pan to high heat; cook for 5-7 minutes on each side, as desired. Remove from the grill and let rest 10 minutes. Sprinkle with sesame seeds and slice thinly across the grain. 
  • Divide the cooked rice between 4 bowls. Top with steak, carrot and cucumber slices, kimchi, scallions, and jalapeno slices. Serve with chili paste, if desired. 


To shred the carrot and cucumber into thin ribbons like I did here, use a vegetable peeler or mandolin. 
To make this recipe paleo/Whole 30, use cauliflower rice and make sure your chili paste and kimchi are compliant. This will also save 72 calories and 17 grams of carbs per serving. 


Calories: 450kcal | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 357mg | Fiber: 3g | Sugar: 9g