Korean BBQ Steak Rice Bowls (Printable Version)
Tender marinated steak atop rice with a creamy, spicy gochujang sauce and fresh toppings.
# Everything You’ll Need:
→ Steak and Marinade
01 -
1 pound flank steak, thinly sliced
02 -
1/4 cup soy sauce
03 -
2 tablespoons brown sugar
04 -
1 tablespoon sesame oil
05 -
1 tablespoon rice vinegar
06 -
2 cloves garlic, minced
07 -
1 teaspoon grated fresh ginger
→ Rice
08 -
1 pound cooked white rice
→ Spicy Cream Drizzle
09 -
1/2 cup mayonnaise
10 -
2 tablespoons gochujang
11 -
1 tablespoon lime juice, freshly squeezed
12 -
1 teaspoon honey
→ Optional Toppings
13 -
Sliced green onions
14 -
Sesame seeds
15 -
Kimchi
# Steps to Cook:
01 -
Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, and grated ginger in a bowl. Add the thinly sliced flank steak and marinate for at least 30 minutes.
02 -
In a separate small bowl, combine mayonnaise, gochujang, lime juice, and honey. Whisk until smooth and set aside.
03 -
Heat a skillet or grill pan over medium-high heat. Remove steak from marinade and cook for 2 to 3 minutes per side until cooked through and slightly caramelized.
04 -
Divide the warm cooked rice evenly among four serving bowls. Top with sliced cooked steak. Drizzle generously with the spicy cream sauce and finish with optional toppings such as sliced green onions, sesame seeds, or kimchi.
# Extra Suggestions:
01 -
For meal prep, store cooked rice, steak, and sauce separately and assemble just before serving to maintain texture.
02 -
Adjust gochujang quantity in the drizzle to control the spice level.
03 -
Using flank steak thinly sliced against the grain ensures tenderness.