Korean BBQ Steak Rice Bowls
Tender marinated steak served over fluffy rice topped with a spicy cream sauce and fresh green onions, offering a cozy and flavorful meal.
Ingredients
For the Steak & Marinade
- 1 ½ lbs flank steak or ribeye, thinly sliced against the grain Use flank steak or ribeye for best flavor.
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- ½ tsp black pepper
For the Rice Bowls
- 3 cups steamed white rice (short-grain or jasmine)
- 3 pcs green onions, finely chopped
- 1 tsp sesame seeds (optional garnish) Optional for garnish.
For the Spicy Cream Sauce
- ½ cup mayonnaise (or Greek yogurt for a lighter option) Greek yogurt can be used for a healthier alternative.
- 2 tbsp gochujang (Korean chili paste)
- 1 tsp soy sauce
- 1 tsp lime juice
- 1 tsp honey
- Pinch Korean chili flakes (gochugaru), optional for extra heat Use for additional spiciness.
Instructions
Preparation
- In a bowl, whisk together soy sauce, sesame oil, brown sugar, rice vinegar, garlic, ginger, and pepper. Add steak slices, toss to coat, and marinate for at least 30 minutes (or overnight for deeper flavor).
- Cook rice until fluffy and keep warm.
Cooking
- Heat a grill pan or skillet over medium-high heat. Cook marinated steak slices 2–3 minutes per side until charred on the outside but juicy inside. Remove and let rest 5 minutes before slicing thinly.
- In a small bowl, whisk together mayonnaise, gochujang, soy sauce, lime juice, honey, and chili flakes until smooth and creamy.
Assembly
- Assemble bowls: start with a bed of rice, add steak slices, drizzle generously with spicy cream sauce, and sprinkle with green onions and sesame seeds.
Notes
Store leftovers in the fridge up to 3 days. Keep steak and sauce separate for best texture. For variations, swap steak for chicken thighs, shrimp, or tofu. Add sautéed veggies for a more complete bowl.