Korean BBQ Steak Rice Bowls
These Korean BBQ Steak Rice Bowls are a delightful combination of savory-sweet marinated steak, fluffy rice, and fresh toppings. Easy to customize and quick to prepare, they're perfect for a flavorful and satisfying meal any night of the week. Get ready for a flavor explosion!
Equipment
- Medium bowl
- Whisk
- Measuring cups and spoons
- Large Skillet or Wok
- Spatula or tongs
- 4 bowls
- Knife
- Cutting board
- Small bowl (for gochujang mayo)
- Grater
Ingredients
- 1 pound sirloin steak, thinly sliced against the grain
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang Korean chili paste
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 cups cooked rice white or brown
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 4 scallions, thinly sliced
- 1 cup kimchi, chopped optional
- Sesame seeds, for garnish
- ¼ cup mayonnaise for gochujang mayo
- 1-2 teaspoons gochujang for gochujang mayo
- ½ teaspoon rice vinegar optional, for gochujang mayo
- 4 fried eggs optional
Instructions
- In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and black pepper.
- Add the sliced steak to the marinade, making sure each piece is well coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated steak to the skillet in a single layer (work in batches if necessary).
- Cook for 2-3 minutes per side, or until the steak is cooked through and nicely browned. Remove from skillet and set aside.
- Divide the cooked rice evenly among four bowls.
- Top the rice with the cooked Korean BBQ steak.
- Arrange the cucumber, carrot, scallions, and kimchi (if using) around the steak.
- Garnish with sesame seeds. Add a fried egg on top, if desired.
- To make gochujang mayo: In a small bowl, whisk together the mayonnaise, gochujang, and rice vinegar (if using).
- Drizzle gochujang mayo over your rice bowls for an extra layer of flavor and creaminess.
Notes
For best results, marinate the steak for at least 30 minutes. Adjust the amount of gochujang to your spice preference. Leftovers can be stored in the refrigerator for up to 3 days. Substitute steak with tofu for a vegetarian option. Get creative with toppings and sauces to customize your bowls.