Korean BBQ Steak Rice Bowls
Savory marinated steak served over fluffy rice with fresh veggies and a creamy, spicy Korean sauce for a delicious homemade meal.
Equipment
- 1 large skillet or grill pan
- 1 mixing bowl for marinade and sauce
Ingredients
- 1 lb flank steak or sirloin thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar or honey
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 tsp rice vinegar optional
- Black pepper to taste
- 3 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 cup purple cabbage or lettuce
- 2 green onions sliced
- Sesame seeds for garnish
- ½ cup mayonnaise
- 2 to 3 tbsp Gochujang Korean chili paste
- 1 to 2 tbsp Sriracha or hot sauce
- 1 tsp honey or maple syrup
- 1 to 2 tsp rice vinegar or lime juice
- Water to thin if needed
Instructions
- Whisk together soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and black pepper in a bowl.
- Add sliced steak and toss to coat. Let marinate at room temperature for 15 to 30 minutes.
- Heat a large skillet or grill pan over medium-high heat.
- Cook the marinated steak in a single layer for 2 to 3 minutes per side until browned and cooked through. Remove from heat.
- In a small bowl, whisk mayonnaise, gochujang, sriracha, honey, and rice vinegar. Add water if a thinner sauce is desired.
- Divide cooked rice among four bowls.
- Top each bowl with cooked steak, shredded carrots, cucumbers, and cabbage or lettuce.
- Drizzle spicy cream sauce over the bowls.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- Substitute steak with chicken, pork, tofu, or tempeh for variation.
- Add quick pickled vegetables for brightness.
- Top with a fried or soft-boiled egg for extra richness.
- Serve with kimchi for authentic Korean flavor.