Korean BBQ Steak Rice Bowls
A cozy and comforting bowl of fluffy rice topped with marinated steak and a spicy cream sauce, perfect for any occasion.
Ingredients
For the Marinade
- 1/4 cup soy sauce Opt for low-sodium if watching salt intake.
- 2 tablespoons brown sugar Use light or dark brown sugar.
- 1 tablespoon sesame oil Brings a delightful nutty flavor.
- 2 cloves garlic, minced Fresh garlic for depth of flavor.
- 1 tablespoon ginger, minced Use fresh ginger for best results.
For the Rice Bowl
- 2 cups cooked rice Jasmine rice is recommended.
- 1 lb beef steak (such as flank or sirloin) Choose well-marbled steak.
- 1/4 cup mayonnaise Serves as the creamy element in the sauce.
- 1 tablespoon gochujang (Korean chili paste) Adjust for heat preference.
- 1 teaspoon lime juice Adds acidity to balance flavors.
- green onions, for garnish Adds freshness.
- sesame seeds, for garnish For elegant presentation.
Instructions
Preparation
- Combine the marinade ingredients: soy sauce, brown sugar, sesame oil, garlic, and ginger in a mixing bowl.
- Marinate the steak for at least 30 minutes, or overnight for best flavor.
Cooking
- Grill or pan-sear the marinated steak over medium-high heat to your desired doneness, preferably medium-rare.
- Let the steak rest for 5 minutes before slicing.
Making the Sauce
- In a separate bowl, mix mayo, gochujang, and lime juice to create the spicy cream sauce.
Assembling the Bowls
- Start with rice as the base, layer sliced steak on top, drizzle with spicy cream sauce, and garnish with green onions and sesame seeds.
Notes
Slice against the grain for tender pieces. Store rice separately to maintain texture. You can marinate beef a day ahead.