Korean BBQ Steak Rice Bowls (Print version)
Marinated steak, fluffy rice, crisp veggies, and a bold creamy spicy sauce in one vibrant Korean BBQ 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 - In a bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, green onions, and gochujang. Add steak slices, toss to coat, and marinate for at least 20 minutes, up to 2 hours for deeper flavor.
02 - Rinse rice under cold water until clear. In a pot, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer 12–15 minutes until tender. Let sit covered for 5 minutes before fluffing.
03 - Whisk together mayonnaise, Sriracha or gochujang, lime juice, and honey until smooth. Refrigerate until ready to use.
04 - Heat a grill pan or skillet over medium-high. Sear steak slices in batches for 1–2 minutes per side until just cooked and caramelized. Avoid crowding the pan to ensure proper searing.
05 - Fill bowls with warm rice. Top with seared steak, shredded carrots, julienned cucumber, chopped kimchi, and salad greens. Drizzle with spicy cream sauce and garnish with toasted sesame seeds and sliced green onion.
# Expert advice:
01 -
- The spicy cream sauce hits that rare sweet spot between cooling and fiery so you keep going back for another bite even when you are full
- Everything comes together in under an hour with zero fancy techniques, just honest skillet work and a good marinade
02 -
- Cooking the steak in batches instead of all at once is the single most important thing you can do for texture, because overcrowding turns beautiful slices into rubbery disappointment
- The cream sauce tastes noticeably better after sitting in the fridge for even ten minutes, so make it first and be patient
03 -
- Pat the steak dry with paper towels before searing if your marinade was very wet, because excess liquid is the enemy of a good crust
- Toast the sesame seeds in a dry pan for about 30 seconds before garnishing because the difference in nutty aroma between raw and toasted is shocking