Korean BBQ Steak Rice Bowls (Print Version)
Tender marinated steak over fluffy rice with fresh veggies and spicy cream sauce for a satisfying meal.
# Recipe Ingredients:
→ 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)
# Directions:
01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and sesame seeds in a bowl. 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 serving.
03 - Mix mayonnaise, sriracha, gochujang, lime juice, and honey in a small bowl until smooth. Set aside until ready to serve.
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 cooked rice among 4 bowls. Top with cooked steak, shredded carrots, cucumber slices, radish slices, and spring onions. Drizzle generously with spicy cream sauce.
06 - Sprinkle with toasted sesame seeds and garnish with fresh cilantro or mint leaves if desired. Serve immediately while warm.
# Expert Advice:
01 -
- The spicy cream sauce is the kind of thing you'll want to drizzle on everything, not just these bowls
- It comes together in under 40 minutes but tastes like you spent all day thinking about flavor balance
02 -
- Crowding the pan while searing the steak will steam it instead of caramelizing it
- Letting the steak rest for a few minutes after cooking keeps it juicy
03 -
- Slice your steak when it's partially frozen for cleaner, easier cuts
- Double the sauce and keep it in the fridge for quick weeknight meals