These Korean BBQ Steak Bowls are packed with flavor – tender steak, fragrant rice, crisp veggies, and a creamy sauce that ties it all together. Perfect for a quick yet delicious meal!
Ingredients
For the Steak:
- 500g beef steak (e.g., ribeye or sirloin)
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 garlic cloves (minced)
- 1 tsp ginger (grated)
- 1 tsp gochujang (Korean chili paste, optional)
- 1 tsp rice vinegar
- 1 tsp toasted sesame seeds
- 1 tsp vegetable oil (for cooking)
For the Bowl:
- 2 cups cooked jasmine or sushi rice
- 1 carrot (thinly sliced)
- ½ cucumber (sliced)
- 1 small red bell pepper (sliced)
- 1 green onion (sliced)
- ½ cup kimchi (optional)
For the Creamy Sauce:
- 3 tbsp mayonnaise
- 1 tbsp sriracha or gochujang
- 1 tsp honey
- 1 tsp lime juice
- 1 tsp soy sauce
Instructions
- Marinate the Steak: Slice the steak into thin strips and mix it with soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, and rice vinegar in a bowl. Let it marinate for at least 20 minutes.
- Cook the Rice: While the steak is marinating, cook the rice according to the package instructions.
- Make the Sauce: In a small bowl, mix all the sauce ingredients until smooth and creamy.
- Cook the Steak: Heat a pan over medium-high heat, add vegetable oil, and sear the marinated steak for about 2–3 minutes per side until browned and caramelized. Sprinkle with toasted sesame seeds.
- Assemble the Bowls: Divide the cooked rice into bowls, top with steak, and arrange the carrot, cucumber, bell pepper, green onion, and kimchi around it.
- Serve with Sauce: Drizzle the creamy sauce over the bowl and enjoy!
Enjoy your meal!