Description
A vibrant and flavorful Korean BBQ Steak Rice Bowl recipe featuring tender marinated flank steak grilled to perfection, served over fluffy rice with fresh vegetables and a creamy, spicy gochujang sauce. This easy-to-make dish combines savory, spicy, and tangy flavors for a satisfying meal perfect for dinner or lunch.
Ingredients
Scale
For the Steak Marinade
- 1 lb flank steak or skirt steak, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp gochujang (Korean red chili paste)
- 1 tsp sesame seeds
- 1 green onion, chopped (for garnish)
For the Spicy Cream Sauce
- ½ cup mayonnaise
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tbsp honey
- 1 tbsp water (to adjust consistency)
- Salt and pepper, to taste
For Serving and Garnishes
- 2 cups cooked white rice (or brown rice)
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 avocado, sliced
- 2-3 boiled eggs (optional, for garnish)
- Pickled vegetables (optional, for garnish)
Instructions
- Marinate the Steak: In a bowl, combine the soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, and gochujang. Mix well to create the marinade. Add the thinly sliced flank steak to the bowl and ensure all pieces are coated evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to penetrate the meat.
- Make the Spicy Cream Sauce: In a separate bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, garlic powder, honey, and water. Adjust the amount of water to reach your desired sauce consistency. Season with salt and pepper to taste and set aside.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat until hot. Add the marinated steak in a single layer. Cook for about 2-3 minutes on each side until the steak is nicely seared and cooked to your preferred doneness. Remove from heat and let rest briefly.
- Assemble the Rice Bowls: Divide the cooked rice evenly among four bowls. Arrange the grilled steak slices over the rice, then top with cucumber slices, julienned carrots, and avocado slices. Add a boiled egg and pickled vegetables for garnish if desired. Sprinkle with sesame seeds and chopped green onions for an extra flavor boost.
- Drizzle the Sauce: Generously spoon the prepared spicy cream sauce over each assembled bowl. Serve immediately while warm and enjoy the combination of smoky grilled steak, fresh veggies, and the creamy spicy sauce.
Notes
- Marinate the steak for at least 30 minutes, but longer marinating (up to 2 hours) will enhance the flavors further.
- You can use either white or brown rice based on preference or dietary needs.
- Adjust the amount of gochujang in the sauce depending on your spice tolerance.
- For a vegetarian version, substitute steak with grilled tofu or tempeh and omit the eggs.
- Use a well-heated grill pan or skillet to get a nice sear on the steak.
- Optional garnishes like pickled vegetables add brightness and balance the richness of the sauce.
