Korean BBQ Steak Rice Bowls (Print-Friendly Format)
Marinated BBQ steak, crisp veggies, and zesty cream sauce atop fluffy rice for a vibrant Korean meal.
# Ingredients You’ll Need:
→ Marinade
01 -
450 g flank or sirloin steak, thinly sliced
02 -
60 ml soy sauce
03 -
30 g brown sugar
04 -
15 ml sesame oil
05 -
2 cloves garlic, minced
06 -
1 tsp grated ginger
07 -
15 ml rice vinegar
08 -
1 tsp gochujang (optional)
→ Rice Bowl Toppings
09 -
320 g cooked white or brown rice
10 -
110 g carrots, shredded
11 -
120 g cucumber, thinly sliced
12 -
60 g kimchi (optional)
13 -
2 green onions, sliced
14 -
1 tbsp sesame seeds (optional)
→ Spicy Cream Sauce
15 -
60 ml mayonnaise
16 -
15 ml sriracha
17 -
1 tsp lime juice
18 -
1 tsp honey
# How to Make It:
01 -
Combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang in a bowl. Add sliced steak and ensure all pieces are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for enhanced flavor.
02 -
In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth. Set aside until serving.
03 -
Heat a skillet or grill pan over medium-high heat. Working in batches if necessary, sear steak slices for 2–3 minutes per side until caramelized and thoroughly cooked. Transfer to a plate and let rest briefly.
04 -
Divide cooked rice evenly among four serving bowls. Top with sliced steak, shredded carrots, cucumber, kimchi, and green onions.
05 -
Drizzle prepared spicy cream sauce over the ingredients. Sprinkle with sesame seeds if using, and serve immediately.
# Extra Tips:
01 -
Slice steak against the grain to maximize tenderness.
02 -
Marinate steak for no less than 30 minutes; longer marination develops deeper flavors.
03 -
Toast sesame seeds before use for enhanced aroma and crunch.
04 -
Use premium soy sauce to achieve balanced seasoning.