Korean BBQ Steak Rice Bowls (Printable)
Marinated steak over jasmine rice with kimchi, fresh veggies, and a bold creamy spicy drizzle.
# 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
# Steps:
01 - Combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, green onions, and gochujang in a bowl. Add the thinly sliced steak and toss to coat evenly. Marinate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
02 - Rinse rice under cold running water until the water runs clear. Combine rice, water, and a pinch of salt in a pot. Bring to a boil, then 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. Transfer to a container and refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Sear the marinated steak slices in batches, cooking 1 to 2 minutes per side until just cooked through with caramelized edges. Avoid crowding the pan to ensure proper searing.
05 - Divide warm rice among serving bowls. Arrange seared steak, shredded carrots, julienned cucumber, chopped kimchi, and salad greens over the rice. Drizzle with spicy cream sauce and garnish with toasted sesame seeds and sliced green onion.
06 - Serve the bowls immediately while the steak is hot and the sauce is chilled for contrast.
# Expert Advice:
01 -
- The spicy cream sauce hits that perfect notch between rich and fiery that makes you keep going back for another bite
- It comes together in under an hour but tastes like something from a specialty restaurant
02 -
- Crowding the pan is the number one way to ruin the steak, turning what should be caramelized edges into gray, boiled strips
- The cream sauce tastes noticeably better after sitting in the fridge for even 15 minutes because the lime and honey settle into the mayo
03 -
- Freeze the steak for 15 to 20 minutes before slicing and you will get paper-thin cuts with zero frustration
- Serving the sauce on the side lets each person control their heat level, which matters more than you expect at a table with different spice tolerances