Korean BBQ Steak Rice Bowls (Printable Format)
Marinated steak over rice with crisp veggies and a bold creamy spicy sauce delivering Korean BBQ flavors.
# 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 the sliced steak and toss to coat evenly. Let 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 the rice, water, and a pinch of 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 the mayonnaise, Sriracha or gochujang, lime juice, and honey until completely smooth. Transfer to the refrigerator and keep chilled until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Working in batches to avoid crowding, sear the marinated steak slices for 1 to 2 minutes per side until just cooked through and nicely caramelized on the edges.
05 - Divide the warm rice among four bowls. Arrange the seared steak, shredded carrots, julienned cucumber, chopped kimchi, and salad greens over the rice. Drizzle with the spicy cream sauce and finish with toasted sesame seeds and sliced green onion.
# Expert Suggestions:
01 -
- The spicy cream sauce hits that perfect sweet heat balance that makes you want to drizzle it on everything in your fridge
- It comes together in under an hour but tastes like something you would wait forty minutes for at a restaurant
02 -
- Overcooking the steak even by thirty seconds turns it chewy and tough because the slices are so thin
- Letting the marinade sit on the meat for at least twenty minutes is non negotiable if you want that deep Korean BBQ flavor to penetrate
03 -
- Freeze the steak for thirty minutes before slicing and you will get those beautiful thin cuts without fighting the meat
- Make the spicy cream sauce a day ahead because it gets noticeably better after the flavors settle together overnight