Description

A vibrant and flavorful Korean BBQ Steak Rice Bowl featuring marinated flank steak cooked to perfection, served atop jasmine rice with fresh vegetables, kimchi, and drizzled with a creamy, spicy sriracha sauce. Perfect for a quick and satisfying weeknight meal with a perfect balance of heat, umami, and freshness.

Ingredients

For the Steak & Marinade:

1 pound flank steak or sirloin, thinly sliced
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon gochujang (Korean chili paste)
1/4 teaspoon black pepper

For the Bowls:

2 cups cooked jasmine or short-grain rice
1 cup shredded carrots
1 cup cucumber, sliced or julienned
1/2 cup kimchi (optional)
2 green onions, sliced
1 tablespoon sesame seeds

For the Spicy Cream Sauce:

1/3 cup mayonnaise
1–2 tablespoons sriracha, to taste
1 teaspoon lime juice
1 teaspoon honey

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Instructions

Prepare the marinade and marinate steak: In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and black pepper until evenly combined. Add the thinly sliced steak, toss well to coat all pieces, and cover. Refrigerate to marinate for at least 30 minutes or up to 8 hours for deeper flavor.
Prepare rice and vegetables: While the steak is marinating, cook jasmine or short-grain rice according to package instructions if not already cooked. Shred the carrots and slice or julienne the cucumber. Set kimchi, green onions, and sesame seeds aside for assembly.
Make the spicy cream sauce: In a small bowl, combine mayonnaise, sriracha, lime juice, and honey. Mix well until smooth. Taste and adjust the amount of sriracha to your preferred spice level.
Cook the steak: Heat a skillet or grill pan over medium-high heat until hot. Remove the steak slices from the marinade, allowing excess to drip off. Cook steak in batches for 2–3 minutes on each side until nicely browned and cooked through. Avoid overcrowding the pan to get a good sear. Let the cooked steak rest briefly before assembling.
Assemble the bowls: Divide the cooked rice evenly among four bowls. Top each with cooked steak, shredded carrots, cucumber slices, kimchi if using, and sliced green onions. Drizzle with the spicy cream sauce and sprinkle sesame seeds on top. Serve warm immediately for best flavor and texture.

Notes

For a low-carb alternative, substitute cauliflower rice for the jasmine rice.
Add a fried or soft-boiled egg on top for extra richness and protein.
Gochujang, the Korean chili paste, provides signature flavor and mild heat. It is available at most international or Asian grocery stores.
Marinating the steak longer enhances the depth of flavor but is not mandatory.
Use low-sodium soy sauce to control the saltiness of the dish.