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Korean BBQ Steak Rice Bowls

Korean BBQ Steak Rice Bowls: Flavor-Packed Dinner Bliss

Discover the joy of Korean BBQ Steak Rice Bowls, a flavor-packed dinner that transforms ordinary ingredients into an extraordinary meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Marination Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound Flank or Sirloin Steak Choose a well-marbled cut for tenderness.
  • 1/4 cup Soy Sauce Opt for gluten-free if needed.
  • 2 tablespoons Brown Sugar Can be swapped with honey or maple syrup.
  • 1 tablespoon Sesame Oil Adds a rich, nutty flavor.
  • 3 cloves Garlic Minced for stronger flavor.
  • 1 teaspoon Fresh Ginger Or powdered ginger in small amounts.
  • 1 tablespoon Rice Vinegar Can be substituted with lemon juice.
  • 1 tablespoon Gochujang Optional, adjust based on spice tolerance.
For the Bowl
  • 2 cups Cooked White or Brown Rice Brown rice offers nuttiness.
  • 1 cup Shredded Carrots Or swap for bell peppers or snap peas.
  • 1 cup Cucumber Radishes can be a peppery substitute.
  • 1/2 cup Kimchi Optional, can be omitted.
  • 2 stalks Green Onions Sliced for garnish.
  • 1 tablespoon Sesame Seeds Optional, can be swapped with crushed peanuts.
For the Spicy Cream Sauce
  • 1/2 cup Mayonnaise Greek yogurt can be used for a lighter option.
  • 2 tablespoons Sriracha Adjust for desired spice level.
  • 1 tablespoon Lime Juice Adjust to taste.

Equipment

  • medium bowl
  • small bowl
  • Skillet or grill pan

Method
 

Preparation Steps
  1. In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang. Add your sliced flank or sirloin steak, ensuring it's fully coated in the marinade. Cover and refrigerate for at least 30 minutes, but up to 8 hours for maximum flavor.
  2. In a small bowl, blend together mayonnaise, sriracha, lime juice, and a touch of honey until smooth and creamy. Taste and adjust the sriracha for your desired spice level. Set this sauce aside.
  3. Preheat a skillet or grill pan over medium-high heat. Remove the marinated steak from the fridge, shaking off excess marinade. Sear the steak for 2-3 minutes on each side.
  4. Start with a base of fluffy cooked rice in individual serving bowls. Top with the warm sliced steak, shredded carrots, sliced cucumbers, and kimchi.
  5. Drizzle the spicy cream sauce generously over the assembled bowls.
  6. Sprinkle sliced green onions and sesame seeds on top before serving.

Nutrition

Serving: 1bowlCalories: 540kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 1200mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Slice against the grain for tenderness. Allow steak to marinate for at least 30 minutes for best flavor enhancement. Customize with your favorite proteins and veggies. Store leftovers in an airtight container for up to 3 days.

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