Korean BBQ Steak Rice Bowls (Print)
Tender marinated steak, fluffy rice, crisp veggies, and creamy spicy sauce come together in this satisfying 35-minute meal.
# Ingredient List:
→ 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 Steps:
01 - 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 - Cook the rice according to package instructions if not already prepared. Keep warm until ready to assemble.
03 - Mix mayonnaise, sriracha, gochujang, lime juice, and honey until smooth and well combined. Set aside for serving.
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 desired doneness. Remove from heat.
05 - Divide rice among 4 bowls. Top with cooked steak, shredded carrots, cucumber, radishes, and spring onions. Drizzle generously with spicy cream sauce.
06 - Sprinkle with toasted sesame seeds and garnish with cilantro or mint if using. Serve immediately while hot.
# Expert Suggestions:
01 -
- The combination of sweet, spicy, and creamy hits every craving in one bite
- Ready in 35 minutes but tastes like it came from a restaurant
02 -
- Cold steak won't sear properly—let it sit at room temperature for 20 minutes before cooking
- Crowding the pan cools everything down and you'll end up steaming the meat instead of searing it
03 -
- Freeze the steak for 20 minutes before slicing—it'll be much easier to cut thin, even pieces
- The sauce tastes better after it sits, so make it a day ahead if you can plan that far