Korean BBQ Steak Rice Bowls

This Korean BBQ steak rice bowl combines tender marinated steak with fluffy rice and a creamy spicy gochujang mayo drizzle making it a winner for quick weeknight dinners or meal prep. The flavors balance beautifully between savory, sweet, and spicy creating a satisfying meal that feels special without requiring tons of effort.

I first made this recipe when craving Korean flavors but wanted something easy and my family has requested it repeatedly since then. It strikes the perfect balance of comfort and excitement in every bite.

Ingredients

• Flank steak: one pound thinly sliced for quick cooking and maximum tenderness
• Soy sauce: adds the classic umami and saltiness essential in Korean BBQ
• Brown sugar: balances the soy sauce with sweetness creating that signature glaze
• Sesame oil: provides a toasty rich flavor choose toasted if you want more depth
• Rice vinegar: brightens the marinade with slight acidity helping to tenderize the meat
• Garlic: minced freshly for pungency and aroma that lifts the dish
• Fresh ginger: grated adds a warm spice note that pairs beautifully with garlic
• Cooked rice: one pound for the base use short grain or jasmine for fluffiness
• Mayonnaise: half cup makes the creamy base for the spicy sauce
• Gochujang: two tablespoons is a Korean chili paste that delivers heat and complexity adjust for spice level
• Lime juice: one tablespoon adds freshness and tang to the drizzle
• Honey: one teaspoon softens the heat with delicate sweetness
• Optional toppings: sliced green onions for freshness, sesame seeds for crunch, and kimchi for that classic fermented kick

Step-by-Step Instructions

Savor the Marinade:

In a bowl combine soy sauce brown sugar sesame oil rice vinegar garlic and ginger thoroughly. Add the thinly sliced flank steak and toss well to coat evenly. Cover and marinate for at least 30 minutes allowing flavors to deeply infuse the meat.

Prepare the Spicy Cream Drizzle:

While the steak marinates whisk together mayonnaise gochujang lime juice and honey in a small bowl until smooth and creamy. Taste and adjust the gochujang for your preferred heat level keeping it pleasantly spicy.

Cook the Steak to Perfection:

Heat a skillet or grill pan over medium-high heat until hot. Add the marinated steak in a single layer cooking for two to three minutes on each side or until it reaches your desired doneness. The quick cook keeps the meat juicy and tender while developing a nice char.

Assemble the Rice Bowls:

Divide the cooked rice evenly among four bowls creating a fluffy base. Top generously with the hot freshly cooked steak.

Finish with Flavor:

Drizzle each bowl liberally with the spicy cream sauce. Garnish with your preferred toppings such as sliced green onions sesame seeds and kimchi to add texture and authentic Korean flavor notes.

Save

I love the way fresh ginger brightens the marinade giving the steak a unique aromatic zip. One memorable dinner I served this at a family gathering where everyone kept reaching for seconds proving it is always a crowd pleaser.

Storage Tips

Store cooked steak rice and sauce separately in airtight containers to maintain texture and flavor. The rice can become sticky if mixed too early. Refrigerate for up to three days and reheat gently in a skillet or microwave. The spicy cream sauce is best added fresh to keep its creamy texture and vibrant flavor.

Ingredient Substitutions

If you cannot find flank steak skirt steak or sirloin works well but adjust cook time slightly for thickness. Mayonnaise can be swapped with Greek yogurt for a lighter drizzle. If you do not have gochujang mix a teaspoon of chili garlic sauce with a dash of miso paste for a similar spicy savory effect.

Serving Suggestions

Serve these bowls with a side of steamed or sautéed vegetables such as broccoli or bok choy for a complete dinner. Pickled radishes or carrots add a nice crunch and balance to the richness of the steak. For a fun twist serve with lettuce wraps allowing everyone to customize their own bites.

Cultural Context

Korean BBQ is beloved for its bold flavors quick cooking techniques and communal dining style. This rice bowl captures those classic elements adapted for home kitchens and busy schedules. Gochujang is a staple Korean ferment chili paste. Adding it to mayonnaise for the drizzle provides a creamy contrast to the smoky grilled meat reminiscent of authentic Korean street food.

Recipe FAQs

→ How long should the steak marinate for best flavor?

Marinating the steak for at least 30 minutes allows the soy, garlic, and ginger to deeply penetrate, enhancing tenderness and taste.

→ Can I use another cut of beef besides flank steak?

Yes, skirt or sirloin steak work well as alternatives; just slice thinly against the grain for tenderness.

→ How spicy is the creamy gochujang drizzle?

The drizzle has a moderate heat that can be adjusted by adding more or less gochujang according to your preference.

→ What are some good toppings to add for extra flavor?

Freshly sliced green onions, toasted sesame seeds, and kimchi complement the bowl with crunch and brightness.

→ Can I prepare components ahead for meal prep?

Yes, keep the steak, rice, and sauce stored separately and assemble just before eating to avoid sogginess.