Korean BBQ Steak Rice Bowls (Printable Version)
Marinated steak, fluffy rice, crisp veggies, and a bold creamy spicy sauce in one Korean BBQ 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 - Combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, green onions, and gochujang in a bowl. Add the sliced steak, toss to coat evenly, and marinate for at least 20 minutes or up to 2 hours for deeper flavor.
02 - Rinse rice under cold water until the runoff clears. Combine rice, water, and salt in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
03 - Whisk together mayonnaise, Sriracha or gochujang, lime juice, and honey until smooth and fully incorporated. Refrigerate until ready to use.
04 - Heat a grill pan or skillet over medium-high heat. Sear the marinated steak slices in batches for 1 to 2 minutes per side until just cooked through with caramelized edges. Avoid overcrowding the pan to ensure proper searing.
05 - Divide warm rice among serving 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.
# Expert Advice:
01 -
- The spicy cream sauce hits that perfect sweet heat balance that makes you want to spoon it straight from the bowl
- Everything comes together in under 45 minutes but tastes like you spent all afternoon on it
02 -
- Slicing the steak while it is slightly frozen makes those thin even cuts way easier to achieve
- Letting the pan get properly hot before adding any meat is the difference between a sear and a sad gray braise
03 -
- Pat the marinated steak mostly dry before searing or it will not develop that caramelized crust you want
- The cream sauce can be made a full day ahead and actually tastes better after resting in the fridge