Korean BBQ Steak Rice Bowls (Printable Version)
Tender marinated steak over fluffy rice topped with fresh vegetables and creamy spicy sauce.
# What You'll Need:
→ For the Steak
01 - 1 lb flank steak, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon brown sugar
04 - 1 tablespoon sesame oil
05 - 2 teaspoons rice vinegar
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 teaspoon gochujang (Korean chili paste)
09 - 1 teaspoon sesame seeds
→ For the Rice
10 - 2 cups cooked jasmine or short-grain white rice
→ For the Spicy Cream Sauce
11 - 4 tablespoons mayonnaise
12 - 2 tablespoons sriracha
13 - 1 teaspoon gochujang
14 - 2 teaspoons lime juice
15 - 1 teaspoon honey
→ For the Bowls (Toppings)
16 - 1 cup shredded carrots
17 - 1 cucumber, thinly sliced
18 - 4 radishes, thinly sliced
19 - 2 spring onions, thinly sliced
20 - 1 tablespoon toasted sesame seeds
21 - Fresh cilantro or mint leaves (optional)
# How To Make It:
01 - In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and sesame seeds. Add sliced steak and marinate for at least 15 minutes.
02 - While the steak marinates, cook the rice according to package instructions if not already cooked.
03 - In a small bowl, mix mayonnaise, sriracha, gochujang, lime juice, and honey until smooth. Set aside.
04 - Heat a large skillet or grill pan over high heat. Add marinated steak (in batches if necessary) and cook for 2–3 minutes per side, until caramelized and cooked to your liking. Remove from heat.
05 - Divide rice among 4 bowls. Top with steak, carrots, cucumber, radishes, and spring onions. Drizzle generously with spicy cream sauce.
06 - Sprinkle with sesame seeds and garnish with cilantro or mint if using. Serve immediately.
# Expert Advice:
01 -
- The spicy cream sauce is dangerously addictive and you will want to put it on everything
- Marinating the steak makes even budget cuts taste like they came from a restaurant
- Everything comes together in under 35 minutes but looks like you spent forever
02 -
- Cutting the beef when it is slightly frozen makes slicing thin strips so much easier and more uniform
- Crowding the pan will steam the meat instead of searing it, so work in batches if needed
- The sauce thickens as it sits, so stir in a teaspoon of water if it gets too thick
03 -
- Pat the steak dry before searing if the marinade is making it too wet to get a good crust
- Let the steak rest for a few minutes after cooking so the juices redistribute