Korean BBQ Steak Rice Bowls (Printable version)

Tender Korean-marinated steak over rice with fresh vegetables and spicy cream sauce for a quick, satisfying meal.

# Ingredient list:

→ For the Steak

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

→ For the Rice

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

→ For the Spicy Cream Sauce

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

→ For the Bowls (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 (optional)

# Directions:

01 - In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and sesame seeds. Add sliced steak and marinate for at least 15 minutes.
02 - While the steak marinates, cook the rice according to package instructions if not already cooked.
03 - In a small bowl, mix mayonnaise, sriracha, gochujang, lime juice, and honey until smooth. Set aside.
04 - Heat a large skillet or grill pan over high heat. Add marinated steak (in batches if necessary) and cook for 2–3 minutes per side, until caramelized and cooked to your liking. Remove from heat.
05 - Divide rice among 4 bowls. Top with steak, carrots, cucumber, radishes, and spring onions. Drizzle generously with spicy cream sauce.
06 - Sprinkle with sesame seeds and garnish with cilantro or mint if using. Serve immediately.

# Expert Tips:

01 -
  • The spicy cream sauce creates this incredible cool and spicy contrast that makes every bite exciting
  • You get tender caramelized steak and crisp fresh vegetables all in one bowl which means perfect texture in every spoonful
  • Everything comes together in under 40 minutes but tastes like you spent way more time on it
02 -
  • Slicing the flank steak against the grain and keeping it thin is what makes it tender instead of chewy
  • Do not overcrowd the pan when cooking the steak or it will steam instead of getting that gorgeous sear
  • The spicy cream sauce can be made ahead and kept in the fridge for up to a week
03 -
  • Freeze the flank steak for 30 minutes before slicing to get those paper thin perfect pieces
  • Use a vegetable peeler to make long ribbons of cucumber and carrot for a restaurant style presentation

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