Description
These Korean BBQ Steak Rice Bowls feature tender marinated flank steak grilled to perfection, served over fluffy rice with fresh vegetables and a creamy, spicy gochujang sauce. Perfect for a quick and flavorful dinner packed with vibrant Korean flavors and a satisfying balance of textures.
Ingredients
Scale
Steak and Marinade
- 1 lb flank steak or skirt steak, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp gochujang (Korean red chili paste)
Spicy Cream Sauce
- ½ cup mayonnaise
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tbsp honey
- 1 tbsp water (to adjust consistency)
- Salt and pepper, to taste
To Assemble
- 2 cups cooked white rice (or brown rice)
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 avocado, sliced
- 2-3 boiled eggs (optional, for garnish)
- Pickled vegetables (optional, for garnish)
- 1 tsp sesame seeds
- 1 green onion, chopped (for garnish)
Instructions
- Marinate the Steak: In a bowl, combine the soy sauce, sesame oil, brown sugar, rice vinegar, garlic, ginger, and gochujang. Mix until well combined. Place the thinly sliced steak into the marinade and let it sit for at least 30 minutes, or up to 2 hours in the fridge, allowing the flavors to fully infuse the meat.
- Make the Spicy Cream Sauce: In a separate bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, garlic powder, honey, and water. Adjust the amount of water until you achieve your desired sauce consistency. Season the sauce with salt and pepper to taste and set aside.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated steak slices and cook for about 2-3 minutes on each side until nicely seared and cooked to your preferred doneness. Remove the steak from the heat and let it rest briefly.
- Assemble the Rice Bowls: Divide the cooked rice evenly into serving bowls. Top each bowl with grilled steak slices, cucumber slices, julienned carrots, and avocado slices. Add a boiled egg if desired, and garnish with pickled vegetables, sesame seeds, and chopped green onions for extra flavor and texture.
- Drizzle the Sauce: Generously drizzle the spicy cream sauce over the steak and rice bowls right before serving. Serve immediately and enjoy the blend of spicy, savory, and fresh flavors.
Notes
- Marinate the steak for at least 30 minutes but up to 2 hours for deeper flavor.
- Use skirt steak or flank steak for best texture and flavor.
- Adjust the amount of gochujang in the sauce depending on your preferred spice level.
- Brown rice can be used instead of white rice for a healthier option.
- Optional boiled eggs and pickled vegetables add protein and tangy contrast.
- Leftover sauce can be stored in the fridge for up to 3 days.
