Description
There’s something about the sizzling aroma of marinated steak hitting a hot grill that instantly transports me back to the family cookouts my grandmother used to host in our backyard
Ingredients
For the Korean BBQ Steak:
- 1½ pounds flank or sirloin steak, thinly sliced
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons gochujang (Korean red pepper paste)
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon toasted sesame seeds
- 2 green onions, finely chopped
For the Bowls:
- 2 cups jasmine rice (or short-grain rice), cooked
- 1 cup shredded carrots
- 1 cup thinly sliced cucumbers
- 1 cup kimchi (optional but recommended)
- 4 fried or poached eggs (optional for extra richness)
- Extra green onions and sesame seeds for garnish
For the Spicy Cream Sauce:
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- Splash of water to thin, if needed
Instructions
In a bowl, whisk together soy sauce, sesame oil, brown sugar, vinegar, gochujang, garlic, ginger, sesame seeds, and green onions. Add thinly sliced steak and toss to coat. Let it marinate for at least 30 minutes—overnight if time allows—for the most tender, flavor-packed results.
Tip: Freeze the steak for 15–20 minutes before slicing to get clean, thin slices.
In a small bowl, whisk together all sauce ingredients until smooth. Adjust consistency with water if needed. Refrigerate until ready to use.
Heat a large skillet or grill pan over medium-high heat. Cook steak slices in batches, 1–2 minutes per side, until nicely seared. Avoid overcrowding the pan to maintain that beautiful char.
Divide cooked rice among four bowls. Top with steak, carrots, cucumbers, kimchi, and a fried or poached egg if desired. Drizzle generously with spicy cream sauce and garnish with green onions and sesame seeds.
Notes
- Protein Swaps: Try chicken thighs or tofu for a different take.
- Rice Alternatives: Swap jasmine rice for cauliflower rice or quinoa for a lighter option.
- Extra Veggies: Add sautéed spinach, edamame, or pickled radishes for color and crunch.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 600–700 kcal
- Fat: 30g
- Carbohydrates: 45–55g
- Protein: 35–40g
Keywords: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce