Korean BBQ Steak Rice Bowls (Print)
Marinated steak over fluffy rice with crisp veggies and a bold creamy spicy sauce inspired by Korean BBQ.
# 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
# How To Make It:
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, or up to 2 hours for deeper flavor penetration.
02 - Rinse rice under cold water until it runs clear. Combine rice, water, and salt in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand 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 steak slices in batches for 1 to 2 minutes per side until just cooked through and caramelized. Avoid crowding the pan to ensure proper browning.
05 - Divide warm rice among serving bowls. Arrange seared steak, shredded carrots, julienned cucumber, chopped kimchi, and greens over the rice. Drizzle generously with spicy cream sauce and finish with toasted sesame seeds and sliced green onion.
# Expert Tips:
01 -
- The spicy cream sauce is the kind of thing you will want to drizzle on everything in your fridge
- It comes together faster than delivery would arrive
02 -
- Crowding the pan is the number one way to ruin the steak so cook in batches even if it takes longer
- Letting the rice rest covered for five minutes makes a bigger difference than you would think
03 -
- Semi freeze the beef for thirty minutes before slicing to get those paper thin strips without fighting the meat
- The spicy cream sauce tastes even better if you make it a few hours ahead