Description
These Korean BBQ Steak Rice Bowls feature tender marinated steak, fluffy rice, and crisp vegetables topped with a creamy, spicy gochujang sauce for a bold, flavorful meal.
Ingredients
- 1 lb flank steak, thinly sliced
- 2 cups cooked white rice
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame seeds
- 1 small cucumber, thinly sliced
- 1 cup shredded carrots
- 2 green onions, sliced
- 1 tablespoon vegetable oil
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
Instructions
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and gochujang.
- Add the sliced steak to the marinade and let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
- Heat vegetable oil in a skillet over medium-high heat. Cook the marinated steak for 4–5 minutes until browned and cooked through.
- In a small bowl, mix mayonnaise, sriracha, and lime juice to make the spicy cream sauce.
- Assemble the bowls: divide the cooked rice between bowls, top with steak, cucumbers, carrots, and green onions.
- Drizzle with spicy cream sauce and sprinkle with sesame seeds before serving.
Notes
- For extra flavor, grill the steak instead of pan-frying.
- Adjust the spiciness by adding more or less gochujang or sriracha.
- Use brown rice or cauliflower rice for a lighter version.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean