Korean BBQ Steak Rice Bowls (Printable)
Marinated steak, fluffy rice, crisp veggies, and a bold creamy spicy sauce in one satisfying bowl.
# 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
# Directions:
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 the rice under cold water until the runoff runs clear. Combine rice, water, and a pinch of salt in a pot. Bring to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let sit covered for 5 minutes before fluffing.
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 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 greens over the rice. Drizzle with spicy cream sauce and garnish with toasted sesame seeds and sliced green onion.
# Expert Hints:
01 -
- The spicy cream sauce is the kind of thing you will want to drizzle on everything afterwards
- It comes together in under an hour but tastes like you spent all day on it
02 -
- Crowding the pan when searing steak is the number one way to end up with gray, steamed meat instead of beautifully caramelized pieces
- Letting the marinated steak sit at room temperature for 10 minutes before cooking helps it sear more evenly
03 -
- Use tamari instead of soy sauce for a gluten-free version and double check your gochujang label
- Substituting chicken or tofu works beautifully but reduce the marinade time to 15 minutes so softer proteins do not break down