Korean BBQ Steak Rice Bowls (Printer-friendly)
Marinated steak over fluffy rice with crisp veggies and a bold creamy spicy sauce delivering Korean BBQ flavors.
# 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 Make It:
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 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 before fluffing.
03 - Whisk together mayonnaise, Sriracha or gochujang, lime juice, and honey in a small bowl 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, 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 serving bowls. Arrange seared steak, shredded carrots, julienned cucumber, chopped kimchi, and salad greens over the rice. Drizzle with spicy cream sauce and garnish with toasted sesame seeds and sliced green onion.
06 - Serve the bowls immediately while the steak is hot and the rice is steaming.
# Expert Tips:
01 -
- The spicy cream sauce hits that perfect sweet, tangy, fiery note that makes you want to drizzle it on everything in sight
- It comes together in under an hour but tastes like you spent all afternoon on it
02 -
- Crowding the pan is the number one way to ruin the steak, so fight the urge to cook it all at once
- Letting the rice rest covered for those extra 5 minutes makes a bigger difference than you would think for texture
03 -
- Freeze the steak for about 30 minutes before slicing to get paper-thin cuts without struggling
- Double the spicy cream sauce and keep it in the fridge because you will want it on eggs, roasted vegetables, and probably everything else