Can I substitute the pears in the marinade?

Absolutely! Asian pears work wonderfully, or you can use an apple instead. The fruit adds natural sweetness and contains enzymes that help tenderize the meat. In a pinch, you could also use 2 tablespoons of unsweetened applesauce.

How do I make a soft-cooked egg?

For a perfect jammy egg, bring water to a gentle boil, carefully add your eggs and cook for exactly 6 minutes. Immediately transfer to an ice bath, then peel when cool. For fried eggs with runny yolks, cook on medium-low heat until whites are set but yolks are still liquid.

Can I make this dish vegetarian?

Definitely! Replace the beef with firm tofu, tempeh, or mushrooms. Marinate and cook them just as you would the beef. For the sauce, use vegan mayonnaise. The bowl will still be delicious and satisfying.

What kind of kimchi should I use?

Traditional napa cabbage kimchi is perfect for this recipe, but any variety will work. Look for it in the refrigerated section of Asian markets or well-stocked grocery stores. If you're sensitive to spice, some brands offer mild versions.

Korean BBQ Yum Yum Rice Bowls Recipe

Name: Korean BBQ Yum Yum Rice Bowls Recipe
Prep time: 20 min
Cook time: 10 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 incredible Korean BBQ Yum Yum Rice Bowl brings restaurant-quality Korean barbecue straight to your home kitchen. Tender, marinated sirloin steak sits atop fluffy rice with tangy kimchi, a perfectly cooked egg, and a drizzle of creamy yum yum sauce that ties everything together. Ready in just 30 minutes, these bowls are packed with bold flavors and satisfying textures that make weeknight dinners exciting again!

Why You’ll Love This Recipe

Quick and Convenient: From start to finish, you’ll have these gorgeous bowls on the table in about 30 minutes—perfect for those busy evenings when you want something delicious without spending hours in the kitchen.
Flavor Explosion: The combination of sweet, savory, and tangy flavors in this dish is absolutely irresistible. The Korean-inspired marinade transforms ordinary steak into something truly special.
Customizable: Each person can build their bowl exactly how they like it—add more kimchi for tang, extra sauce for creaminess, or an additional egg for protein.
Impressive Presentation: These bowls look like they came from a trendy restaurant, but they’re surprisingly simple to make at home. Your family or guests will be wowed!

Ingredients You’ll Need

For the Steak:

Top sirloin steak: The star of the show—this cut is the perfect balance of tenderness and flavor. Slice it ultra-thin for quick cooking and maximum marinade absorption.
Garlic: Provides that essential aromatic punch that’s the backbone of Korean cooking. Don’t skimp here!
Ginger: Adds a warm, spicy note that balances the sweetness in the marinade.
Bosc pears: The secret ingredient! They add natural sweetness and contain enzymes that help tenderize the meat.
Soy sauce: Brings umami depth and saltiness. Use low-sodium if you’re watching your salt intake.
Brown sugar: Creates beautiful caramelization on the meat and balances the salty soy sauce.
Sesame oil: Just a touch adds that distinctive nutty flavor that’s essential in Korean cooking.

For the Yum Yum Sauce:

Mayonnaise: The creamy base that holds everything together.
Butter: A small amount adds richness and a silky texture.
Tomato paste: Provides color and a subtle tanginess.
Sugar or agave: Balances the acidity with just a touch of sweetness.
All-purpose spice mix: Use whatever you have on hand—garlic powder and paprika work beautifully.
Water: Thins the sauce to your desired consistency.

For the Rice Bowls:

Rice: White rice is traditional, but brown rice works for a more nutritious option.
Kimchi: Adds that characteristic Korean fermented tanginess and crunch.
Soft-cooked eggs: The runny yolk creates an instant sauce when broken into the bowl.
Sesame seeds: For a nutty crunch and visual appeal.
Scallions: Fresh, bright, and slightly pungent—the perfect finishing touch.

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

Want to switch things up? Here are some delicious ways to make this recipe your own:

Protein Swap: Not a beef fan? Try using thinly sliced chicken thighs, pork belly, or even firm tofu for a vegetarian option.
Grain Alternatives: Replace white rice with brown rice, quinoa, or even cauliflower rice for a lower-carb option.
Veggie Boost: Add quick-pickled vegetables, shredded carrots, cucumber, or avocado for extra texture and nutrition.
Heat Level: Spice lovers can add gochujang (Korean chili paste) to the marinade or serve it on the side for customizable heat.
Sauce Options: Try a drizzle of sriracha mayo or a simple soy-vinegar dressing instead of the yum yum sauce.

How to Make Korean BBQ Yum Yum Rice Bowls

Step 1: Marinate the Steak

Slice your sirloin into very thin, bite-sized pieces and place in a mixing bowl. In a food processor, pulse garlic, ginger, and pears until they form a paste. Add this mixture to the meat and stir well. Pour in your soy sauce, brown sugar, and sesame oil—just enough to cover the meat. Mix thoroughly and refrigerate for about 30 minutes while you prepare the other components.

Step 2: Prepare the Rice

Cook your rice according to package directions. For extra flavor, consider cooking it in chicken or vegetable broth instead of water.

Step 3: Make the Yum Yum Sauce

In a small bowl, whisk together mayonnaise, melted butter, tomato paste, sugar, spice mix, salt, and water until smooth and well combined. If it’s too thick, add a little more water until you reach your desired consistency. Set aside.

Step 4: Cook the Steak

Heat a large, heavy-duty skillet over very high heat until it’s smoking hot. Remove the meat from the marinade, discarding any excess liquid. Add the steak to the pan in a single layer (cook in batches if needed). Sear for just 2-3 minutes, flipping once or twice, until you get a beautiful golden-brown exterior but the meat is still tender inside. Remove from heat.

Step 5: Assemble Your Bowls

Start with a base of rice in each bowl. Arrange the seared steak, kimchi, and any additional vegetables in sections around the bowl. Top with a soft-cooked egg, then sprinkle with sesame seeds and sliced scallions. Drizzle generously with yum yum sauce.

Pro Tips for Making the Recipe

Freeze the meat slightly before slicing to make it easier to get those ultra-thin cuts.
Don’t overcook the steak. With thin slices, it only needs a minute or two on high heat—overcooking will make it tough.
Make extra yum yum sauce and keep it in the fridge for up to a week. It’s great on everything from sandwiches to roasted vegetables.
Cook rice ahead of time if you’re really pressed for time. Day-old rice actually works perfectly for this dish.
The hotter the pan, the better when cooking the meat. You want a quick sear that caramelizes the outside while keeping the inside tender.

How to Serve

These Korean BBQ bowls are essentially a complete meal on their own, but here are some serving suggestions to take them to the next level:

Garnishes:

Fresh herbs like cilantro or mint add brightness, while sliced jalapeños or a drizzle of chili oil add heat for those who like it spicy.

Side Dishes:

Serve with traditional Korean sides like quick cucumber pickles, bean sprout salad, or extra kimchi for an authentic Korean meal experience.

Drinks:

These bowls pair beautifully with cold beer, a crisp white wine, or traditional Korean beverages like barley tea or soju if you’re feeling adventurous.

Make Ahead and Storage

Storing Leftovers

Store components separately in airtight containers in the refrigerator. The cooked beef will keep for 3-4 days, rice for 4-5 days, and the yum yum sauce for up to a week.

Freezing

The marinated raw beef can be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking. Cooked beef can be frozen for up to 2 months. Rice also freezes well in portion-sized containers.

Reheating

For best results, reheat the rice with a splash of water in the microwave, covered, until steaming. Warm the beef briefly in a hot skillet just until heated through—don’t overcook it. Assemble your bowl with fresh toppings and sauce.

FAQs

Can I substitute the pears in the marinade?

Absolutely! Asian pears work wonderfully, or you can use an apple instead. The fruit adds natural sweetness and contains enzymes that help tenderize the meat. In a pinch, you could also use 2 tablespoons of unsweetened applesauce.
How do I make a soft-cooked egg?

For a perfect jammy egg, bring water to a gentle boil, carefully add your eggs and cook for exactly 6 minutes. Immediately transfer to an ice bath, then peel when cool. For fried eggs with runny yolks, cook on medium-low heat until whites are set but yolks are still liquid.
Can I make this dish vegetarian?

Definitely! Replace the beef with firm tofu, tempeh, or mushrooms. Marinate and cook them just as you would the beef. For the sauce, use vegan mayonnaise. The bowl will still be delicious and satisfying.
What kind of kimchi should I use?

Traditional napa cabbage kimchi is perfect for this recipe, but any variety will work. Look for it in the refrigerated section of Asian markets or well-stocked grocery stores. If you’re sensitive to spice, some brands offer mild versions.

Final Thoughts

These Korean BBQ Yum Yum Rice Bowls bring the vibrant flavors of Korean barbecue into your kitchen with minimal effort. The combination of sweet-savory beef, tangy kimchi, creamy yum yum sauce, and that perfect egg on top creates a truly crave-worthy meal that’ll have everyone asking for seconds. Whether it’s a quick weeknight dinner or a fun weekend cooking project, this recipe delivers maximum flavor with minimal fuss. Give it a try tonight—your taste buds will thank you!