Korean BBQ Steak Rice Bowls (Printable)
Marinated steak, fluffy rice, crisp veggies, and bold creamy spicy sauce in a 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
# 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 thinly 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 running water until the water runs clear. Combine 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 mayonnaise, Sriracha or gochujang, lime juice, and honey in a small bowl until completely smooth. Refrigerate until ready to serve.
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 the seared steak, shredded carrots, julienned cucumber, chopped kimchi, and salad greens over the rice. Drizzle generously with the 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. Pair with a light lager or chilled sake if desired.
# Expert Advice:
01 -
- The spicy cream sauce is the kind of thing you will want to drizzle on everything afterwards
- It comes together faster than delivery and tastes twice as good
02 -
- Crowding the pan is the number one mistake that turns beautiful steak into a gray soggy mess
- Letting the rice rest covered for those extra 5 minutes makes a surprising difference in texture
03 -
- Slice the steak against the grain for the most tender bite every single time
- Toast your sesame seeds in a dry pan for 60 seconds to unlock way more flavor than the store-bought ones