Korean BBQ Steak Rice Bowls (Printable)

Tender marinated steak, fluffy rice, fresh vegetables, and creamy spicy sauce come together for a quick, satisfying Korean-inspired 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)

# How to Make:

01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and sesame seeds in a bowl. Add sliced steak and marinate for at least 15 minutes.
02 - Cook the rice according to package instructions if not already prepared.
03 - Mix mayonnaise, sriracha, gochujang, lime juice, and honey in a small bowl 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 desired doneness. 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 is dangerously addictive, and you will want to put it on everything
  • This comes together in under 40 minutes but tastes like something from a restaurant
02 -
  • Slicing the steak against the grain is non-negotiable for tender meat, or you will end up chewing forever
  • The spicy cream sauce can be made up to 3 days ahead and keeps beautifully in the fridge
03 -
  • Freeze the flank steak for 20 minutes before slicing to get thin, even pieces effortlessly
  • Let the steak rest for 5 minutes after cooking so the juices redistribute, keeping each bite tender and juicy

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