Savory Korean BBQ Steak Rice Bowls
These Korean BBQ Steak Rice Bowls feature a sweet-salty gochujang marinade on flank steak, paired with a spicy cream drizzle. Perfect for quick weeknight dinners or make-ahead lunches.
Ingredients
For the Rice Bowl
- 2 cups cooked rice short- or medium-grain works best; brown rice is fine too
- 1 lb flank steak, thinly sliced across the grain sliced thin helps it absorb the marinade quickly
- 1 tablespoon soy sauce use low-sodium if preferred
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste) substitute with 1 tsp gochugaru + 1 tsp miso if needed
- 1/2 cup heavy cream can use coconut cream or full-fat coconut milk for dairy-free
- 2 pieces green onions, thinly sliced
- to taste salt and pepper
- to garnish sesame seeds
Instructions
Preparation
- In a medium bowl, whisk together soy sauce, sesame oil, and gochujang until smooth. Season lightly with black pepper.
- Add the sliced flank steak to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- Prepare rice according to package directions so it’s hot and ready when the steak finishes.
Cooking
- Heat a large skillet over medium-high heat. Add a splash of neutral oil if the pan is dry.
- Remove steak from the marinade and shake off excess. Cook in a single layer for about 3–5 minutes per side until browned and the steak reaches 145°F. Transfer steak to a plate and let it rest for 3 minutes.
- Lower the heat to medium-low. In the same skillet, pour in the heavy cream and scrape up any browned bits. Stir until the sauce is warmed through and slightly thickened. Taste and adjust seasoning.
Assembly
- Divide cooked rice between bowls. Thinly slice the steak against the grain and arrange over rice.
- Spoon the spicy cream sauce over the steak, then sprinkle with sliced green onions and sesame seeds. Serve immediately.
Notes
For a classic presentation, mound rice in the center of shallow bowls, fan the sliced steak along one side, and drizzle the sauce across the top. Add quick-pickled cucumber slices or kimchi for added texture and flavor.