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Korean BBQ Steak Rice Bowls

Delicious Korean BBQ steak over fluffy rice, loaded with fresh vegetables and finished with a creamy sriracha sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Korean
Calories: 600
Ingredients Method Notes

Ingredients
  

Base
  • 2 cups cooked jasmine or short-grain rice Acts as the comforting, sticky base for your bowl.
  • 1 pound ribeye or sirloin steak Both cuts are tender and juicy; ribeye has more marbling, sirloin is leaner.
Marinade
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang Korean chili paste that adds deep, smoky heat.
  • 1 tablespoon honey Balances the spiciness and helps create caramelization.
Vegetables
  • 1 cup mixed vegetables Such as bell pepper, carrot, and broccoli for crunch and nutrition.
Creamy Sauce
  • 1/2 cup heavy cream
  • 1 tablespoon sriracha Adjust to your heat preference.
Garnishes
  • Chopped green onions To taste.
  • Sesame seeds To taste.

Method
 

Preparation
  1. Make the marinade by combining soy sauce, sesame oil, gochujang, and honey in a bowl. Whisk until fully blended.
  2. Marinate the steak for at least 30 minutes, or up to 4 hours for deeper flavor.
Cooking
  1. Heat a skillet over medium-high heat and add a thin film of oil.
  2. Cook the steak for 3 to 4 minutes on each side, aiming for an internal temperature of 135-140°F for medium doneness.
  3. Allow the steak to rest for at least 5 minutes before slicing.
  4. Stir-fry the mixed vegetables in the same skillet until they are tender but still crunchy.
  5. Make the creamy sriracha sauce by heating heavy cream and stirring in sriracha.
  6. Slice the steak against the grain into thin strips.
  7. Assemble the bowls by layering rice, sliced steak, stir-fried vegetables, and drizzling with creamy sriracha sauce.
  8. Garnish with green onions and sesame seeds.

Notes

For best results, use short-grain rice for a stickier texture. Marinate ribeye for maximum flavor.