Korean BBQ Steak Rice Bowls (Printable Version)
Tender marinated steak over rice with crisp vegetables and creamy spicy sauce
# What You Need:
→ For the Steak
01 - 1 lb flank steak, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon brown sugar
04 - 1 tablespoon sesame oil
05 - 2 teaspoons rice vinegar
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 teaspoon gochujang (Korean chili paste)
09 - 1 teaspoon sesame seeds
→ For the Rice
10 - 2 cups cooked jasmine or short-grain white rice
→ For the Spicy Cream Sauce
11 - 4 tablespoons mayonnaise
12 - 2 tablespoons sriracha
13 - 1 teaspoon gochujang
14 - 2 teaspoons lime juice
15 - 1 teaspoon honey
→ For the Bowls (Toppings)
16 - 1 cup shredded carrots
17 - 1 cucumber, thinly sliced
18 - 4 radishes, thinly sliced
19 - 2 spring onions, thinly sliced
20 - 1 tablespoon toasted sesame seeds
21 - Fresh cilantro or mint leaves (optional)
# How To Make:
01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and sesame seeds in a bowl. Add sliced steak and marinate for at least 15 minutes.
02 - Cook the rice according to package instructions if not already prepared.
03 - Mix mayonnaise, sriracha, gochujang, lime juice, and honey in a small bowl until smooth. Set aside.
04 - Heat a large skillet or grill pan over high heat. Add marinated steak in batches if necessary and cook for 2-3 minutes per side until caramelized and cooked to desired doneness. Remove from heat.
05 - Divide rice among 4 bowls. Top with steak, carrots, cucumber, radishes, and spring onions. Drizzle generously with spicy cream sauce.
06 - Sprinkle with sesame seeds and garnish with cilantro or mint if using. Serve immediately.
# Expert Advice:
01 -
- The steak gets this incredible caramelized crust in minutes while staying tender inside
- That spicy cream sauce is the kind of thing youll want to put on everything
- You can have dinner on the table in under 35 minutes without sacrificing flavor
02 -
- Crowding the pan when searing steak will steam it instead of giving you that gorgeous crust
- Letting the meat rest for a few minutes after cooking keeps all the juices inside
- The sauce thickens up in the fridge, so thin it with a splash of water or lime juice if needed
03 -
- Freeze your flank steak for 30 minutes before slicing—it becomes so much easier to cut thin strips
- Prep all your vegetables while the steak marinades so you're not scrambling later