Korean BBQ Steak Rice Bowls (Printable)
Marinated steak, fluffy rice, and crisp veggies finished with a bold creamy spicy sauce in a satisfying bowl.
# 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
# Directions:
01 - In a bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, green onions, and gochujang. Add steak slices, toss to coat, and marinate for at least 20 minutes, up to 2 hours for deeper flavor.
02 - Rinse rice under cold water until it runs clear. In a pot, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer 12 to 15 minutes until tender. Let stand covered for 5 minutes before fluffing.
03 - Whisk together mayonnaise, Sriracha or gochujang, lime juice, and honey until smooth. Refrigerate until ready to use.
04 - Heat a grill pan or skillet over medium-high heat. Sear steak slices in batches for 1 to 2 minutes per side until just cooked through and caramelized. Avoid crowding the pan to ensure proper searing.
05 - Fill bowls with warm rice. Arrange steak, shredded carrots, julienned cucumber, chopped kimchi, and greens on top. Drizzle with spicy cream sauce and finish with toasted sesame seeds and sliced green onion.
06 - Serve immediately while the steak is hot and the rice is steaming.
# Expert Advice:
01 -
- The spicy cream sauce balances heat and richness in a way that makes you want to drizzle it on everything
- Marinating the steak in gochujang and brown sugar creates that deep caramelized crust without a grill
02 -
- Crowding the pan when searing the steak will steam the meat instead of caramelizing it, and no amount of sauce can fix that flat boiled texture
- Letting the cream sauce sit in the fridge for even ten minutes before serving lets the lime and honey fully integrate so the first bite is balanced
03 -
- Slice the steak while it is still slightly firm from a short stint in the freezer so every piece is uniform and cooks at the same rate
- Double the cream sauce recipe and keep it in a jar in the fridge because you will find reasons to use it on eggs, roasted vegetables, and probably a spoon