Description
This Bold & Irresistible Korean BBQ Steak Rice Bowls recipe brings together tender marinated flank steak cooked to perfection, served on a bed of fragrant jasmine rice, and topped with fresh shredded carrots, cucumbers, avocado, and green onions. The dish is elevated by a creamy, spicy gochujang sauce that adds a delightful kick, making it a perfect quick and flavorful meal for any occasion.
Ingredients
Scale
Steak Marinade
- 1½ lbs flank steak or skirt steak
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon gochujang
Cooking
- 1 tablespoon vegetable oil (for cooking)
Spicy Cream Sauce
- ¼ cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- 1 tablespoon water (as needed to thin)
Bowls Assembly
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup thinly sliced cucumbers
- 1 avocado, sliced
- 2 green onions, chopped
- Sesame seeds (for garnish)
Instructions
- Marinate steak: In a bowl or resealable bag, combine soy sauce, brown sugar, sesame oil, rice vinegar, grated fresh ginger, minced garlic, and gochujang. Add the flank or skirt steak to the marinade, ensuring it is fully coated. Let the steak marinate for at least 30 minutes, and up to 4 hours, in the refrigerator to absorb the flavors.
- Make sauce: While the steak is marinating, whisk together mayonnaise, gochujang, soy sauce, sesame oil, sugar, and water in a small bowl until smooth. Adjust the water to achieve desired consistency. Chill the sauce in the refrigerator until ready to serve.
- Cook steak: Heat vegetable oil in a skillet over medium-high heat. Remove the steak from the marinade, allowing excess to drip off. Cook the steak for 3 to 4 minutes per side, until it reaches your preferred doneness. Remove from heat and let the steak rest for 5 minutes to retain juices before slicing thinly against the grain.
- Assemble bowls: Divide the cooked jasmine rice evenly among 4 bowls. Top each bowl with sliced steak, shredded carrots, thinly sliced cucumbers, sliced avocado, and chopped green onions for freshness and texture.
- Finish and serve: Drizzle each bowl generously with the spicy cream sauce and sprinkle sesame seeds on top for garnish. Serve immediately to enjoy the harmonious blend of bold flavors and textures.
Notes
- Marinating the steak longer (up to 4 hours) will enhance flavor and tenderness.
- To make this dish lower in fat, you can reduce the amount of mayonnaise in the sauce or substitute with Greek yogurt.
- For extra heat, add more gochujang in the sauce or sprinkle with red pepper flakes.
- Use skirt or flank steak for best results due to their bold flavor and tenderness after marinating.
- Leftover steak can be refrigerated and used in wraps or salads the next day.
