Description
These Korean BBQ Steak Rice Bowls feature tender marinated flank steak served over jasmine rice with fresh vegetables and a creamy, spicy gochujang sauce for a deliciously satisfying meal.
Ingredients
Units
Scale
Steak and Marinade
- 1 lb flank steak or sirloin, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon grated pear or apple (optional, for sweetness and tenderness)
- 1/2 teaspoon ground black pepper
Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1–2 teaspoons water (to thin, if needed)
Bowl Assembly
- 2 cups cooked jasmine or short-grain white rice
- 1 cup shredded lettuce or spinach
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Marinate the Steak In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, grated ginger, minced garlic, grated pear (if using), and black pepper. Add the thinly sliced steak and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours to deepen the flavor.
- Make the Spicy Cream Sauce In a small bowl, mix mayonnaise, gochujang, sesame oil, rice vinegar, and honey until well combined. Add 1 to 2 teaspoons of water to adjust the sauce to a pourable consistency. Refrigerate the sauce until ready to use.
- Cook the Steak Heat a cast iron skillet or grill pan over medium-high heat and lightly oil it to prevent sticking. Cook the marinated steak in batches to avoid overcrowding, searing each side for 2 to 3 minutes until caramelized and cooked to your preferred doneness. Remove the steak from heat and let it rest for 5 minutes to retain juices.
- Prepare the Bowls Divide the warm cooked rice evenly into serving bowls. Layer with shredded lettuce or spinach, shredded carrots, cucumber slices, and top with the rested steak slices. Drizzle generously with the spicy cream sauce, then garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately for the best flavor and texture.
Notes
- For sweetness and tenderness, you can add grated pear or apple to the marinade.
- Letting the steak rest for 5 minutes after cooking helps retain the juices.
- Adjust the thickness of the spicy cream sauce with water for desired consistency.
- Cook the steak in batches to avoid overcrowding and ensure even searing.
