Korean BBQ Steak Rice Bowls (Print Version)
Marinated steak, fluffy rice, crisp veggies, and bold creamy spicy sauce in a Korean-inspired 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
# How-To Steps:
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 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.
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. Sear steak slices in batches for 1 to 2 minutes per side until just cooked and caramelized. Avoid crowding the pan.
05 - Fill bowls with warm rice. Top with steak, shredded carrots, julienned cucumber, chopped kimchi, and greens. Drizzle with spicy cream sauce. Garnish with toasted sesame seeds and sliced green onion.
06 - Serve immediately while the steak is hot and the sauce is chilled.
# Expert Tips:
01 -
- The spicy cream sauce is the kind of thing you will want to put on everything once you taste it
- It comes together fast enough for a weeknight but looks like you ordered from a fancy spot
02 -
- Crowding the pan is the number one mistake that turns beautiful steak into a gray, sad pile
- Letting the marinade sit for closer to two hours makes a noticeable difference in depth of flavor
03 -
- Freeze the steak for about 30 minutes before slicing to get those thin, even cuts without struggling
- Double the spicy cream sauce because you will absolutely want extra and it keeps in the fridge for days