Korean BBQ Steak Rice Bowls (Printable version)
Tender marinated steak, fluffy rice, and fresh vegetables topped with a zesty spicy cream sauce for a satisfying Korean-inspired bowl.
# Ingredient List:
→ 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 It:
01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and sesame seeds in a bowl until well combined.
02 - Add sliced flank steak to the marinade, ensuring all pieces are coated. Let marinate for at least 15 minutes at room temperature.
03 - Cook jasmine or short-grain white rice according to package directions if not already prepared. Keep warm until serving.
04 - Combine mayonnaise, sriracha, gochujang, lime juice, and honey in a small bowl. Mix until completely smooth and set aside.
05 - Heat a large skillet or grill pan over high heat. Cook marinated steak in batches for 2-3 minutes per side until caramelized and cooked to desired doneness.
06 - Divide warm rice among 4 bowls. Arrange steak, carrots, cucumber, radishes, and spring onions on top. Drizzle generously with spicy cream sauce, sprinkle with sesame seeds, and garnish with cilantro or mint if desired.
# Expert Suggestions:
01 -
- Everything comes together in under 40 minutes, including hands-off marinating time
- The spicy cream sauce is the kind of thing you will want to put on literally everything
02 -
- Freeze your flank steak for 20 minutes before slicing, it will cut like butter against the grain
- The spicy cream sauce keeps in the fridge for a week and goes on basically everything
03 -
- Crowding the pan when searing the steak will steam it instead of caramelizing it
- Let the cooked steak rest for 5 minutes before slicing if you are grilling a larger piece