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Korean BBQ Steak Rice Bowl with Creamy Spicy Gochujang Sauce Recipe

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4.3 from 14 reviews

This Korean BBQ Steak Rice Bowl features tender sirloin steak marinated in a savory soy and ginger sauce, pan-seared to medium rare perfection, and served over steamed rice. It's topped with a spicy, creamy gochujang sauce and garnished with green onions and sesame seeds, creating a flavorful and satisfying meal perfect for a quick dinner.

Ingredients

Steak and Marinade

  • 1 lb Sirloin Steak
  • 2 tbsp Soy Sauce
  • 1 tbsp Honey (or brown sugar)
  • 1 tsp Sesame Oil
  • 3 cloves Garlic, peeled
  • ½ tbsp Ginger, grated

Spicy Creamy Sauce

  • ½ cup Mayonnaise
  • 2 tbsp Gochujang (Korean chili paste)
  • 1 tsp Honey
  • 1 tsp Sesame Oil

Assembly

  • 3 cups Cooked Rice
  • Sesame Seeds (for garnish)
  • Green Onion, sliced (for garnish)

Instructions

  1. Marinate the Steak: In a small bowl, combine soy sauce, honey, sesame oil, garlic, and grated ginger. Coat the sirloin steak thoroughly with this marinade and let it rest for at least 30 minutes to absorb the flavors.
  2. Prepare the Spicy Creamy Sauce: In another bowl, mix mayonnaise, gochujang, honey, and sesame oil until smooth and well combined. Set this sauce aside for serving.
  3. Pan-Sear the Steak: Heat a pan over medium-high heat. Remove the garlic and ginger pieces from the steak to prevent burning. Sear the steak about 2-4 minutes per side for medium rare, achieving a flavorful crust while keeping the inside tender.
  4. Rest and Slice the Steak: Take the steak off the pan and let it rest for 5 minutes. This resting period allows the juices to redistribute. After resting, slice the steak thinly against the grain.
  5. Assemble the Bowl: Place a serving of cooked rice into each bowl as the base. Top with sliced steak, then drizzle generously with the spicy creamy sauce.
  6. Garnish and Serve: Sprinkle sliced green onions and sesame seeds on top for an added crunch and fresh flavor. Serve immediately and enjoy!

Notes

  • Marinate the steak longer for more intense flavor.
  • Adjust the amount of gochujang in the sauce to control spiciness.
  • Use day-old rice for better texture when serving.
  • Let the steak rest properly to retain juices and tenderness.
  • You can substitute sirloin with ribeye or flank steak as preferred.
  • For gluten-free version, use tamari instead of soy sauce.

Find it online: https://dishcooks.com/korean-bbq-steak-rice-bowl-with-creamy-spicy-gochujang-sauce-recipe/