Korean BBQ Steak Rice Bowls (Printable Version)
Marinated steak, fluffy rice, and crisp veggies topped with a bold creamy spicy sauce.
# What You 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 - Combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, green onions, and gochujang in a bowl. Add the thinly sliced steak and toss to coat evenly. Let marinate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
02 - Rinse rice under cold running water until the water runs clear. Combine rice, water, and a pinch of salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes before fluffing.
03 - Whisk together mayonnaise, Sriracha (or gochujang), lime juice, and honey until completely smooth. Transfer to the refrigerator and chill until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Sear the marinated steak slices in batches, cooking 1 to 2 minutes per side until just cooked through and nicely caramelized. Avoid overcrowding the pan to ensure proper browning.
05 - Divide warm rice among four bowls. Arrange the seared steak, shredded carrots, julienned cucumber, chopped kimchi, and salad greens on top. Drizzle generously with the spicy cream sauce and finish with toasted sesame seeds and sliced green onion.
06 - Serve the bowls immediately while the steak is hot and the rice is steaming.
# Expert Advice:
01 -
- The spicy cream sauce balances the sweet caramelized steak in a way that feels like a restaurant secret you finally cracked
- Everything comes together in under an hour with pantry staples you probably already have
02 -
- Crowding the pan when searing the steak is the number one mistake that ruins the whole dish with sad steamed meat instead of beautifully caramelized edges
- Letting the rice rest covered for those extra 5 minutes makes a surprising difference in how fluffy each grain turns out
03 -
- Slice the steak while it is still slightly frozen for consistently thin and even pieces every single time
- The spicy cream sauce tastes noticeably better if you make it a few hours ahead so the flavors fully develop