Description
A quick and satisfying Korean BBQ steak rice bowl featuring tender, marinated steak, fluffy rice, and a creamy, spicy gochujang sauce. This easy recipe brings restaurant-quality Korean flavors home.
Ingredients
- For Marinating Steak:
- 1 lb Sirloin Steak (or flank, skirt, New York strip)
- 2 tbsp Soy Sauce
- 1 tbsp Honey (or brown sugar)
- 1 tsp Sesame Oil
- 3 cloves Garlic, minced
- ½ tbsp Ginger, grated
- For Spicy Creamy Sauce:
- ½ cup Mayonnaise
- 2 tbsp Gochujang
- 1 tsp Honey
- 1 tsp Sesame Oil
- For Serving:
- 3 cups Cooked Rice
- Sesame Seeds, for garnish
- Green Onion, sliced, for garnish
Instructions
- Marinate the Steak: In a small bowl, combine soy sauce, honey, sesame oil, minced garlic, and grated ginger. Add the sirloin steak and coat thoroughly. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- Prepare the Sauce: In a separate bowl, whisk together mayonnaise, gochujang, honey, and sesame oil until smooth and well combined. Set aside.
- Cook the Steak: Heat a pan over medium-high heat. Remove the garlic and ginger from the steak to prevent burning. Sear the steak for 2-4 minutes per side, depending on thickness and desired doneness, aiming for a caramelized crust.
- Rest and Slice: Transfer the cooked steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a tender steak. Slice the steak thinly against the grain.
- Assemble the Bowls: Divide the cooked rice among serving bowls. Top with the sliced Korean BBQ steak.
- Sauce and Garnish: Drizzle the spicy creamy sauce generously over the steak and rice. Garnish with sliced green onions and toasted sesame seeds.
- Serve: Enjoy your Korean BBQ steak rice bowl immediately.
Notes
- For a more authentic Korean BBQ experience, consider using Galbi (short ribs) or brisket, though they may require longer cooking times.
- You can customize the spice level by adjusting the amount of gochujang in the sauce.
- Feel free to add other vegetables like bok choy, broccoli, kimchi, cucumber, or shredded carrots to your bowl.
- For a non-beef option, substitute with chicken, shrimp, or tofu.
- Serve with a side of kimchi for an extra fermented tang.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pan-Sear
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 15g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
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