Korean BBQ Steak Rice Bowls (Print Version)
Tender marinated steak over rice with fresh vegetables and a creamy spicy kick.
# What You'll Need:
→ 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 Make It:
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 ready to assemble.
03 - Mix mayonnaise, sriracha, gochujang, lime juice, and honey in a small bowl until smooth and well combined. Set aside for serving.
04 - Heat a large skillet or grill pan over high heat. Cook marinated steak in batches for 2-3 minutes per side until caramelized and cooked to desired doneness. Remove from heat.
05 - Divide cooked rice among 4 bowls. Arrange steak, carrots, cucumber, radishes, and spring onions on top. 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 hot.
# Expert Advice:
01 -
- The spicy cream sauce creates this incredible cooling heat that ties everything together
- Everything comes together in under 40 minutes but tastes like you spent all day cooking
02 -
- Don't overcrowd your pan when cooking the steak or you'll end up steaming instead of searing
- The sauce thickens slightly as it sits, so if it seems too thin give it a few minutes
03 -
- Freeze your flank steak for 20 minutes before slicing to get paperthin cuts that cook in seconds
- Toast extra sesame seeds at the beginning of the week and store them in a jar for quick garnishes