Korean BBQ Steak Rice Bowls (Printable Version)
Marinated steak over rice with crisp veggies and 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
# How-To Steps:
01 - Combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, green onions, and gochujang in a bowl. Add steak slices and toss to coat evenly. Marinate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
02 - Rinse rice under cold water until the runoff runs clear. Combine rice, water, and 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.
03 - Whisk together mayonnaise, Sriracha or gochujang, lime juice, and honey until completely smooth. Refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Sear steak slices in batches, cooking 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 four bowls. Arrange steak, shredded carrots, julienned cucumber, chopped kimchi, and salad greens over the rice. Drizzle generously with spicy cream sauce and garnish with toasted sesame seeds and sliced green onion.
# Helpful Tips:
01 -
- The sauce-to-steak ratio hits that perfect sweet spot where every bite feels balanced without being overly rich
- It comes together in under an hour but tastes like something you would wait in line for at a food truck
02 -
- Crowding the pan is the number one way to ruin the steak, turning a potential sear into a sad gray braise
- Letting the spicy cream sauce sit in the fridge for even ten minutes makes it thicker and more cohesive than using it right away
03 -
- Freeze the steak for about 30 minutes before slicing to get paper thin cuts with almost no effort
- Toast your sesame seeds in a dry pan for 60 seconds because the difference between raw and toasted is night and day