Korean BBQ Steak Fried Rice with Garlic Yum Yum Sauce

High-protein Korean BBQ steak fried rice with a creamy garlic yum yum sauce — meal-prep friendly, 614 calories and 50g protein per serving. Sheet-pan method cooks a large batch of tender gochujang-marinated beef alongside sesame fried rice with kimchi for a complete one-tray Korean-inspired meal.

smart_display Published 2026-05-16 download Extracted 2026-05-20

20m Prep

35m Cook

55m Total

8 Servings

korean korean-bbq fried-rice high-protein meal-prep sheet-pan gochujang kimchi beef healthy

Ingredients

Korean BBQ Steak Bites

1300 g raw topside beef, cut into cubes (cut into cubes)
1.5 tsp salt
4 tsp garlic powder or granules
3 tsp onion powder
2.5 tsp black pepper
2.5 tsp baking soda (meat tenderizer)
100 g gochujang paste
30 g sesame seeds
40 g honey
20 g light soy sauce
20 g dark soy sauce
to taste red onion (sliced)

Korean Garlic Yum Yum Sauce

300 g low fat yogurt
90 g light mayonnaise
100 g reduced sugar ketchup
20 g gochujang paste
1 tsp smoked paprika
1.5 tsp garlic powder
15 g honey
0.125 cup evaporated or regular milk (for consistency)

Korean Sesame Fried Rice

100 g white onion (chopped)
150 g green onion (chopped)
150 g sweet corn
180 g carrots (chopped and grated)
200 g kimchi (chopped)
30 g sesame seeds
2 tsp garlic powder
375 g uncooked basmati rice (cooked beforehand (about 700-800g cooked weight))
to taste green onion (green part) (chopped, for garnish)
20 g light soy sauce
20 g dark soy sauce
25 g light butter

Steps

1

Plate the Korean sesame fried rice, top with the Korean BBQ steak bites, and finish with a generous drizzle of the garlic yum yum sauce. Serve immediately or portion into 8 meal-prep containers.

Tip: Each meal-prep container clocks in at 614 calories and 50g protein — a balanced macro hit.

~5 min

Korean BBQ Steak Bites

1

Slice topside beef into cubes. In a large bowl, add salt, garlic powder, onion powder, black pepper, baking soda, gochujang, sesame seeds, honey, light soy sauce, and dark soy sauce. Mix well until the color is uniform and let marinate.

Tip: Baking soda is the key tenderizer — it raises the meat's pH so the protein holds more moisture.

~10 min
2

Spread the marinated steak and sliced red onion on a lined sheet pan. Toss to combine, spread out evenly, and spray with cooking oil. Bake at 200C / 400F for 15 minutes, then broil for 5 minutes until crispy and caramelized.

Tip: Don't overcrowd the pan — leave space between cubes so they caramelize instead of steaming.

~20 min

Korean Garlic Yum Yum Sauce

1

In a separate bowl, combine yogurt, light mayo, ketchup, gochujang, smoked paprika, garlic powder, honey, and milk. Whisk until smooth, silky, and creamy. Transfer to a squeeze bottle for the week.

Tip: Adjust mayo and milk to dial in your preferred thickness — the sauce keeps well in the fridge for up to a week.

~5 min

Korean Sesame Fried Rice

1

Remove the steak from the sheet pan, leaving all the juices behind. Add chopped white onion, green onion, grated carrots, sweet corn, chopped kimchi, and sesame seeds directly onto the hot tray. Toss everything in the juices, spread flat, and roast at 190C / 390F for 15 minutes until tender and golden.

Tip: Those steak juices are pure flavor — they coat every vegetable and rice grain.

~15 min
2

While the tray is still hot, add garlic powder, leftover cooked basmati rice, extra chopped green onion, light and dark soy sauce, and light butter. Mix gently until fluffy, buttery, and well combined.

Tip: Day-old rice is drier and fries up fluffier — freshly cooked rice tends to clump.

~5 min

Nutrition (per serving)

614

Calories

50g

Protein

63g

Carbs

17g

Fat

Fiber

Cultural Context

Gochujang — the fermented red chili paste at the heart of this marinade — is a cornerstone of Korean cuisine, balancing sweet, savory, and spicy in dishes from bibimbap to tteokbokki. This recipe is a modern fitness-kitchen adaptation: the traditional grilled bulgogi flavor profile (gochujang, sesame, soy, honey) is preserved, but the sheet-pan method and macro-tracked portions reflect the meal-prep movement popularized by high-protein content creators. The yum yum sauce is a Korean-American fusion riff on the Japanese steakhouse staple, tinted with gochujang for a Korean accent.