Korean BBQ Steak Rice Bowls (Printable)
Tender steak marinated in Korean BBQ spices, served over rice with fresh vegetables and a creamy spicy drizzle.
# What You'll Need:
→ Steak Marinade
01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tablespoons soy sauce
03 - 1 tablespoon brown sugar, packed
04 - 1 tablespoon toasted 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 toasted sesame seeds
→ Rice Base
10 - 2 cups cooked jasmine rice, warm
→ Spicy Cream Sauce
11 - 4 tablespoons mayonnaise
12 - 2 tablespoons sriracha hot sauce
13 - 1 teaspoon gochujang Korean chili paste
14 - 2 teaspoons fresh lime juice
15 - 1 teaspoon honey
→ Bowl Toppings
16 - 1 cup shredded carrots
17 - 1 medium 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 for garnish
# How-To Steps:
01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, gochujang, and sesame seeds in a large bowl until sugar dissolves completely. Add sliced flank steak and toss to coat evenly. Let marinate at room temperature for 15 minutes, turning occasionally.
02 - Prepare jasmine rice according to package instructions. Keep warm until ready to assemble bowls. Fluff with a fork before serving.
03 - Combine mayonnaise, sriracha, gochujang, lime juice, and honey in a small bowl. Whisk until completely smooth and creamy. Refrigerate until serving.
04 - Heat a large skillet or grill pan over high heat until smoking hot. Remove steak from marinade, shaking off excess. Cook in batches without overcrowding the pan, searing for 2 to 3 minutes per side until caramelized edges form and meat reaches desired doneness. Transfer to a cutting board and let rest for 5 minutes.
05 - Divide warm rice evenly among 4 serving bowls. Arrange sliced steak across the center. Arrange shredded carrots, cucumber slices, radish slices, and spring onions in sections around the steak.
06 - Drizzle spicy cream sauce generously over steak and vegetables. Sprinkle with toasted sesame seeds and top with fresh cilantro or mint leaves. Serve immediately while steak is still warm.
# Expert Advice:
01 -
- The spicy cream sauce is what dreams are made of, cooling the heat while adding an addictive richness
- Everything comes together in under 40 minutes, making it perfect for busy weeknights
02 -
- Do not skip slicing the steak against the grain, it transforms the texture from tough to meltingly tender
- Letting the steak marinate even just 15 minutes makes a huge difference in flavor penetration
03 -
- Pat the steak dry before adding it to the marinade for better searing
- Let the cooked steak rest for a few minutes before slicing to keep the juices inside