Korean BBQ Steak Rice Bowls (Print Version)

Tender Korean BBQ steak over rice with crisp vegetables and spicy cream sauce

# What You'll Need:

→ Steak Marinade

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

→ Rice Base

10 - 2 cups cooked jasmine or short-grain white rice

→ Spicy Cream Sauce

11 - 4 tablespoons mayonnaise
12 - 2 tablespoons sriracha
13 - 1 teaspoon gochujang
14 - 2 teaspoons lime juice
15 - 1 teaspoon honey

→ Bowl 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

# How to Cook:

01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and sesame seeds in a bowl. Add sliced flank steak and toss to coat evenly. Let marinate for at least 15 minutes at room temperature.
02 - Prepare rice according to package directions. Fluff with a fork and keep warm until ready to assemble.
03 - Combine mayonnaise, sriracha, gochujang, lime juice, and honey in a small bowl. Whisk until completely smooth and creamy. Set aside at room temperature.
04 - Heat a large skillet or grill pan over high heat until smoking hot. Add marinated steak in batches, cooking 2–3 minutes per side until caramelized and cooked through. Remove and let rest briefly.
05 - Divide warm rice among 4 serving bowls. Arrange cooked steak, shredded carrots, cucumber, radishes, and spring onions over the rice.
06 - Drizzle spicy cream sauce generously over each bowl. Sprinkle with toasted sesame seeds and garnish with fresh cilantro or mint. Serve immediately while steak is still warm.

# Expert Advice:

01 -
  • Restaurant quality Korean BBQ flavors in under 40 minutes without special equipment
  • The spicy cream sauce is absolutely addictive and perfectly balances the rich steak
  • Endless customization options make this perfect for using whatever vegetables you have on hand
02 -
  • Crowding the pan will steam the beef instead of searing it, so cook in batches for proper caramelization
  • Let the steak rest for 5 minutes after cooking so the juices redistribute throughout the meat
  • The sauce can be made up to 3 days ahead and actually tastes better after the flavors meld
03 -
  • Freeze the flank steak for 30 minutes before slicing to get paper thin strips easily
  • Pat the beef dry with paper towels before searing for better caramelization

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