Korean BBQ Steak Rice Bowls (Printable)
Tender Korean BBQ steak over rice with crisp veggies and spicy cream 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)
# Directions:
01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and sesame seeds in a bowl. Add sliced steak and ensure all pieces are coated. Let marinate for at least 15 minutes at room temperature.
02 - Cook jasmine or short-grain white rice according to package instructions if not already prepared. Fluff with a fork and keep warm until ready to assemble bowls.
03 - Combine mayonnaise, sriracha, gochujang, lime juice, and honey in a small bowl. Whisk until completely smooth and uniform. Set aside at room temperature for serving.
04 - Heat a large skillet or grill pan over high heat until smoking slightly. Add marinated steak in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side until caramelized and cooked through to desired doneness. Remove from heat and let rest for 2 minutes.
05 - Divide warm rice evenly among 4 bowls. Arrange sliced steak on top of rice. Add shredded carrots, cucumber slices, radish slices, and spring onions in sections around the bowl. Drizzle generously with spicy cream sauce.
06 - Sprinkle toasted sesame seeds over each bowl. Top with fresh cilantro or mint leaves if desired. Serve immediately while steak is still warm.
# Expert Tips:
01 -
- The spicy cream sauce is the kind of thing you will want to put on everything long after the steak is gone
- Everything comes together in under 40 minutes but tastes like you spent all day planning it
- The combination of hot caramelized steak against cold crisp vegetables creates the most satisfying contrast
02 -
- Crowding the pan when cooking the steak will steam the meat instead of searing it, so work in batches for the best caramelization
- The spicy cream sauce can be made up to three days ahead and actually tastes better after the flavors have time to meld together
03 -
- Freeze the flank steak for 20 minutes before slicing to get thin, even pieces without struggling
- Make double the spicy cream sauce and keep it in the refrigerator for drizzling over eggs, burgers, or roasted vegetables all week long