Description
Discover the ultimate Korean BBQ Steak Rice Bowls featuring tender marinated steak grilled to perfection, served over fluffy jasmine rice and topped with a spicy creamy sauce, fresh kimchi, and pickled vegetables. This vibrant and flavorful dish balances sweet, spicy, and savory notes, making it the perfect meal for any occasion.
Ingredients
Scale
Marinade & Steak
- 1/4 cup Soy Sauce (gluten-free if needed)
- 2 tablespoons Brown Sugar (or coconut sugar)
- 1 tablespoon Gochujang (gluten-free if required)
- 2 tablespoons Sesame Oil (or olive oil)
- 3 cloves Minced Garlic (fresh preferable)
- 1 tablespoon Grated Ginger (or ground ginger)
- 2 tablespoons Rice Vinegar (or apple cider vinegar)
- 1/2 teaspoon Black Pepper (or white pepper)
- 1 tablespoon Honey (or maple syrup for vegan option)
- Steak (quantity based on servings, typically 1 lb)
Rice
- 1 cup Jasmine Rice (or brown rice/quinoa for healthier option)
- Water (as per rice cooking instructions)
- Pinch of Salt
Spicy Cream Sauce
- 1/2 cup Mayonnaise (or Greek yogurt for lighter texture)
- 2 tablespoons Sriracha (adjust to taste)
- 1 tablespoon Lime Juice (or lemon juice)
- 1 teaspoon Honey
- Pinch of Salt
Garnishes
- 2 tablespoons Green Onions, chopped
- 1 tablespoon Sesame Seeds
- 1 cup Kimchi
- 1 cup Pickled Vegetables
Instructions
- Prepare the Marinade and Marinate Steak: In a mixing bowl, combine soy sauce, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, rice vinegar, black pepper, and honey. Add the steak, coat evenly, and let it marinate for 30 minutes to 2 hours to develop maximum flavor.
- Cook the Rice: Rinse jasmine rice under cold water until water runs clear to remove excess starch. Combine rinsed rice with water and a pinch of salt in a saucepan. Bring to a boil, cover with a lid, then reduce heat to low and simmer for about 15 minutes until rice is fluffy and fully cooked. Remove from heat and let it rest.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, Sriracha, lime juice, honey, and a pinch of salt until smooth and creamy. Adjust the spiciness to your preference by adding more or less Sriracha.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat. Add the marinated steak and cook for 3 to 4 minutes per side, or until it reaches your desired level of doneness. Remove from heat and let the steak rest for a few minutes to retain juices, then slice thinly against the grain for tenderness.
- Assemble the Bowls: Divide the cooked rice among serving bowls. Arrange sliced steak on top of the rice. Drizzle generously with the spicy cream sauce. Garnish with chopped green onions, sesame seeds, kimchi, and pickled vegetables to add texture and bold flavors.
Notes
- Marinate the steak longer for more intense flavors, up to 2 hours.
- You can substitute jasmine rice with brown rice or quinoa for a healthier alternative.
- Adjust the amount of gochujang and Sriracha to control the heat level.
- Use gluten-free soy sauce and gochujang to keep the dish gluten-free.
- For a lighter sauce, swap mayonnaise with Greek yogurt.
- Resting the steak after cooking helps it stay juicy and tender.
- Serve immediately for the best texture and taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Keywords: Korean BBQ, Steak Rice Bowls, Gochujang, Spicy Cream Sauce, Kimchi, Marinated Steak, Grilled Steak, Korean Cuisine
