Korean BBQ Steak Rice Bowls (Printable Version)
Marinated steak, fluffy rice, crisp veggies, and a bold creamy spicy sauce with Korean BBQ flavors.
# What You'll Need:
→ Steak & Marinade
01 - 1.1 lbs beef sirloin or ribeye, thinly sliced
02 - 3 tbsp soy sauce
03 - 2 tbsp brown sugar
04 - 1 ½ tbsp sesame oil
05 - 1 tbsp rice vinegar
06 - 3 garlic cloves, minced
07 - 1 tsp fresh ginger, grated
08 - ½ tsp black pepper
09 - 2 green onions, sliced
10 - 1 tbsp gochujang (Korean chili paste)
→ Rice
11 - 2 cups jasmine or short-grain rice
12 - 2 ½ cups water
13 - Pinch of salt
→ Toppings
14 - 1 cup shredded carrots
15 - 1 cup cucumber, julienned
16 - 1 cup kimchi, chopped
17 - 2 cups salad greens or baby spinach
18 - 1 tbsp toasted sesame seeds
19 - 1 green onion, sliced
→ Spicy Cream Sauce
20 - 4 tbsp mayonnaise
21 - 1 ½ tbsp Sriracha or gochujang
22 - 1 tbsp lime juice
23 - 1 tsp honey
# How To Make It:
01 - Combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, green onions, and gochujang in a bowl. Add the sliced steak and toss until evenly coated. Marinate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
02 - Rinse the rice under cold running water until the liquid runs clear. Combine the rice, water, and a pinch of salt in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes before fluffing.
03 - Whisk together the mayonnaise, Sriracha or gochujang, lime juice, and honey in a small bowl until completely smooth. Refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Sear the marinated steak slices in batches, cooking 1 to 2 minutes per side until just cooked through with a caramelized exterior. Avoid crowding the pan to ensure proper browning.
05 - Divide the warm rice among serving bowls. Arrange the seared steak, shredded carrots, julienned cucumber, chopped kimchi, and salad greens on top. Drizzle with the spicy cream sauce and garnish with toasted sesame seeds and sliced green onion.
# Expert Advice:
01 -
- The spicy cream sauce is the kind of thing you will want to drizzle on everything afterward
- It comes together faster than delivery would arrive at your door
02 -
- Crowding the pan is the number one way to ruin the steak, work in batches even if it takes longer
- Letting the marinated steak sit at room temperature for 10 minutes before cooking helps it sear more evenly
03 -
- Slice the steak partially frozen for paper thin cuts that cook in seconds
- Make double the spicy cream sauce and keep it in the fridge for the rest of the week