Korean BBQ Steak Rice Bowls (Print)
Marinated steak, fluffy rice, crisp veggies, and a bold creamy spicy sauce in one satisfying bowl.
# 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
# How To Make It:
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 the water runs clear. Combine rice, water, and salt in a pot. Bring to a boil, reduce heat, cover, and simmer 12 to 15 minutes until tender. Let sit 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 with caramelized edges. Avoid crowding the pan to ensure proper searing.
05 - Divide warm rice among bowls. Arrange seared steak, shredded carrots, julienned cucumber, chopped kimchi, and greens on top. Drizzle with spicy cream sauce and garnish with toasted sesame seeds and sliced green onion.
06 - Serve immediately while the steak is warm and the vegetables are crisp.
# Expert Tips:
01 -
- The spicy cream sauce is the kind of thing you will want to drizzle on everything, not just these bowls
- The marinade works its magic fast so you get deep flavor without planning ahead for days
- It hits every single texture and temperature note a rice bowl should hit
02 -
- Crowding the pan is the number one mistake and it will give you gray, boiled steak instead of caramelized pieces
- The spicy cream sauce tastes completely different after 30 minutes in the fridge so never skip that resting step
03 -
- Pat the marinated steak mostly dry before searing because excess liquid is the enemy of a good crust
- Warm your serving bowls in a low oven for ten minutes and the whole dish stays hot longer