Description
These Korean BBQ Steak Rice Bowls are a perfect combination of tender steak, a sweet and savory Korean marinade, fluffy rice, and a creamy spicy sauce, making them a delightful and customizable weeknight meal.
Ingredients
For the Steak
- 1 lb ribeye, sirloin, flank, or skirt steak (Best cuts for tender and flavorful steak.)
- 1/4 cup soy sauce (Can substitute with tamari for gluten free version.)
- 2 tbsp brown sugar or honey (Can substitute with maple syrup.)
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1/2 cup grated pear or apple (optional) (Helps tenderize the steak and adds sweetness.)
For the Rice Bowl Base
- 2 cups jasmine rice (or other options like brown rice, cauliflower rice, or noodles) (Cook as per package instructions.)
For the Spicy Cream Sauce
- 1/2 cup mayo (Can use vegan mayo for a dairy-free version.)
- 1 tbsp gochujang (Korean chili paste.)
- 1 tbsp sriracha
- 1 tbsp lime juice or rice vinegar
- 1 tbsp honey (Adjust sweetness to taste.)
For Toppings
- 2 green onions, sliced (For garnish.)
- 2 tbsp toasted sesame seeds
- 1 cup pickled vegetables (kimchi, carrots, or radish) (Optional for added flavor.)
Instructions
Preparation
- Cook your rice or base of choice according to package instructions.
- Whisk together the marinade ingredients and coat the steak. Let it marinate for at least 10 to 15 minutes.
- Mix the spicy cream sauce in a small bowl and taste it. Adjust heat and sweetness as desired.
Cooking the Steak
- Cook the steak in a hot pan quickly to avoid steaming. Let it rest for a few minutes after cooking.
- Slice the steak thinly against the grain.
Assembly
- Build bowls by starting with a base of rice, then add sliced steak, top with garnishes, and drizzle with the spicy cream sauce.
Notes
For meal prep, rice, sauce, and toppings can be made ahead and stored separately. Adjust sauce spiciness as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: Korean