Korean BBQ Steak Bowls (Print View)
Marinated steak, fluffy rice, crisp veggies, and bold spicy cream sauce in a Korean BBQ bowl.
# What You'll 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
# Method:
01 - Combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, green onions, and gochujang in a bowl. Add steak slices, toss to coat evenly, and marinate for at least 20 minutes or up to 2 hours for deeper flavor penetration.
02 - Rinse rice under cold water until the runoff 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 smooth and fully incorporated. Refrigerate until ready to use.
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 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 greens over the rice. Drizzle generously with spicy cream sauce and garnish with toasted sesame seeds and sliced green onion.
# Insider Tips:
01 -
- The spicy cream sauce is the kind of thing you will want to put on everything in your kitchen
- It comes together faster than delivery would even arrive
02 -
- Crowding the pan is the number one way to end up with gray steamed beef instead of caramelized pieces
- The cream sauce tastes completely different after 10 minutes in the fridge so always taste and adjust before serving
03 -
- Slice the steak while it is still slightly frozen and you will get paper-thin cuts every single time
- Let the seared steak rest on a plate for 60 seconds before assembling so the juices settle back into the meat