Korean BBQ Rice Bowl

Give the delivery guy a night off with this easy 30 minute weeknight meal of Korean BBQ Rice Bowl loaded up with beef bulgogi, pickled daikon, kimchi and more! 

Korean BBQ Rice Bowl | girlinthelittleredkitchen.com

About twice a month I head up to a flea market on the Upper West Side of Manhattan to sell product for my bake shop.  It’s a low-key market that’s been around for over 20 years with a good mix of locals, regular customers and tourists coming around from the Museum of Natural History and then there are the crazy themed days where thousands of people pour in I and sell out before the day is even up.

Now that I’ve become a bit of a regular up there myself, I have my usual spot where people can find me, always planted behind the pickle guys and the Korean food stall.  I’ve pretty much lost track of how many comments I’ve received from customers about being placed between the two and the “smell” that comes from them.  The thing is, I love fermented foods! So the smell doesn’t bother me at all and in fact, it’s become a habit to walk away with a container of pickles at the end of the day and sit down to Korean food for lunch.

Korean BBQ Rice Bowl | girlinthelittleredkitchen.com

Scratch that – habit isn’t the right word, more like I’ve become obsessed with Korean food lately. I’ve always enjoyed the cuisine – would  never say no to bulgogi or bibimbap with an occasional side of kimchi.  Now, I’m craving it all the time and eating kimchi by the forkful! It doesn’t help that the woman that runs the Korean stall at the market makes three types fresh kimchi every week.  There’s something about the freshness of it that’s really appealing to me versus the type in the jar you pick up at your local Asian store and has likely fermented for a longer period.

Since eating japchae, bulgogi and kimchi on Sunday’s wasn’t enough for me, I took all those themes home with me to make up my own Korean BBQ feast meal.


There are a lot of components happening in this rice bowl but in the end it all comes together fairly quickly.  The beef is at its best if you can marinate it at least a day ahead of time, so plan to set aside 10 extra minutes the night before while you’re prepping dinner to get the marinade together and slice the short ribs.

After that it’s all a matter of building up the rice bowl.  As the rice cooks, quick pickle the daikon radish for crunch and a little pucker, the shredded carrots add sweetness to calm down your palate from the spiciness of the kimchi and then it gets topped with our bulgogi marinade short ribs.  Tender pieces of beef in a soy based marinade that cook up in minutes.

Korean BBQ Rice Bowl | girlinthelittleredkitchen.com

Korean BBQ Rice Bowl
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    For the bulgogi
  • 2lbs bone-in short ribs or 1 1/2 lbs boneless short ribs
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 ripe pear, chopped
  • 2 onions
  • 1 inch piece ginger, roughly chopped
  • 2 scallions, green and white parts, roughly chopped
  • For the pickled daikon
  • 1 medium size daikon, peeled and diced into 1/2 inch cubes
  • 1/2 cup rice wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cane sugar
  • 1 cup jasmine rice
  • kimchi
  • 1 medium to large carrot, grated
  • 1 scallion, chopped


  1. Add the soy sauce, mirin, sesame oil, brown sugar, chopped pear, 1 chopped onion, ginger and scallions to a blender and puree.
  2. If using bone-in short ribs very remove the beef from the bone and save the bone for another use. Then with a sharp knife cut the beef into thin strips. Take the second onion and cut into thin slices.
  3. Place the sliced beef and onions into a plastic bag and pour the marinade overtop. Seal and place in the refrigerator to marinate for at least 8 hours or overnight.
  4. To prepare the rice bowls:
  5. Cook the rice according to the packages directions.
  6. While the rice is cooking mix together the rice vinegar with the salt and sugar until it dissolves and add in the daikon. Let sit for about 20 minutes to pickle.
  7. In a cast iron pan over medium heat add 1 tablespoon of oil and cook the beef and sliced onions, removing it with tongs from the marinade, in 2-3 batches until cooked through about 3-4 minutes per side. Once cooked, remove from the pan and keep warm in a bowl tented with foil.
  8. Once the beef and rice is cooked build the bowl by placing rice in the bottom and topping with beef, pickled daikon, kimchi, some shredded carrots and topping with a few chopped scallions. If desired add some sriracha sauce at the end.


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