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- 1 lb flank steak, thinly sliced - 1 cup jasmine rice - 1 cup kimchi, chopped - 1/4 cup green onions, sliced - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 tablespoons brown sugar - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 tablespoon gochujang (Korean chili paste) - 1/2 cup sour cream - 1 tablespoon sriracha - Salt and pepper to taste The key to making delicious Korean BBQ steak rice bowls lies in the ingredients. Let's break down each group. The main ingredients include flank steak, jasmine rice, kimchi, and green onions. Flank steak is tender and rich in flavor. Jasmine rice adds a nice touch of sweetness and texture. Kimchi brings spice and tang, while green onions add fresh crunch. For the marinade, we need soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. This mix creates a sweet and savory flavor. It enhances the steak's taste and adds depth to the dish. The spicy cream sauce uses sour cream, sriracha, and salt and pepper. This sauce gives a creamy and spicy kick. Adjust the sriracha to suit your taste. More sriracha makes it hotter. These ingredients come together to create a simple yet satisfying dish that is sure to impress. {{ingredient_image_1}} To marinate the steak, gather the marinade ingredients. You will need soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Mix all these ingredients in a bowl. Make sure they blend well. Then, add the thinly sliced flank steak into the marinade. Cover the bowl and let it sit for at least 30 minutes. For more flavor, you can marinate it for up to 2 hours in the fridge. Start by washing the jasmine rice. Rinse it under cold water until the water runs clear. This step helps remove excess starch. After rinsing, combine the rice with 2 cups of water in a pot. Add a pinch of salt for taste. Bring the water to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. After that, remove it from heat and let it sit for 5 minutes. Fluff the rice with a fork to make it light and airy. For the spicy cream, take a small bowl. Combine sour cream with sriracha to your liking. Start with one tablespoon of sriracha and mix it in. Taste it and adjust the spice level based on your preference. If you like it spicier, add more sriracha. Set this aside for later. Heat a large skillet or grill pan over high heat. Once hot, add the marinated steak to the pan. Discard any excess marinade. Cook the steak for about 3 to 4 minutes on each side. You want it to be nicely browned and cooked through. Use a meat thermometer if you want to check the doneness. For medium-rare, aim for 135°F. Now it’s time to assemble your bowls. Divide the cooked rice evenly among four bowls. On top of each bowl, layer the cooked steak. Next, add a generous scoop of kimchi. Finally, drizzle the spicy cream over everything. For a nice touch, sprinkle sliced green onions and sesame seeds on top. This adds flavor and makes your dish look beautiful. For the best flavor, marinate your flank steak for at least 30 minutes. If you have time, let it sit for up to 2 hours. This longer time allows the flavors to soak in. You can add a splash of lime juice or a bit of honey for extra taste. Both ingredients add a nice twist to the marinade. I recommend using a grill pan or a skillet for cooking flank steak. Heat your pan on high. A good sear locks in juices and gives great flavor. Cook the steak for about 3-4 minutes on each side. This timing helps ensure it is tender yet cooked through. To elevate your meal, serve the rice bowls with a side of pickled radishes or a fresh salad. They add a nice crunch. For drinks, try pairing with a light beer or a sweet tea. Both complement the spicy flavors perfectly. Pro Tips Marination Time: The longer you marinate the steak, the more flavorful it will be. Aim for at least 2 hours in the fridge for the best results. Rice Rinsing: Rinse the jasmine rice thoroughly to remove excess starch, resulting in fluffier rice that won't clump together. Customize Spice Level: Adjust the amount of sriracha in the spicy cream to suit your heat preference; you can also add more gochujang for an extra kick. Garnish Variety: Feel free to add additional garnishes such as sliced cucumbers or avocado for extra freshness and texture in your rice bowls. {{image_2}} You can switch the flank steak for other meats. Try using ribeye or sirloin for a different taste. Chicken thighs or pork belly also work well. For a vegetarian option, use marinated tofu or tempeh. These can soak up flavors just like meat. If you want to change the rice, try using brown rice or quinoa. Both add extra nutrients and a nice texture. For a low-carb option, use cauliflower rice. Just pulse cauliflower in a food processor until it resembles rice. Sauté it briefly to keep it tender. You can customize the spicy cream to suit your taste. Try adding lime juice or cilantro for a fresh kick. For different flavors, use a sweet chili sauce or peanut sauce instead. These sauces can bring a new twist to your bowls. Store your Korean BBQ steak rice bowls in an airtight container. Keep the steak and rice separate to maintain texture. Refrigerate within two hours of cooking. Your leftovers will stay fresh for about three days. Reheat the rice and steak in the microwave. Use medium heat for even warming. Cover the bowl to keep moisture in. Stir halfway through to avoid hot spots. Aim for just enough heat without overcooking. Yes, you can freeze these bowls! It’s best to freeze the rice and steak separately. Use freezer-safe containers or bags. Label them with the date. To defrost, move them to the fridge overnight. Reheat thoroughly before serving. For Korean BBQ, I love using flank steak. It is thin and tender. Flank steak absorbs flavors well from the marinade. You can also use ribeye or sirloin. Both have great taste but can be fattier. Flank steak is my go-to for a balanced bite. Yes! You can prep the steak and rice in advance. Marinate the steak and store it in the fridge for up to two hours. Cook the rice and keep it in an airtight container. This dish stays fresh for about three days in the fridge. This dish pairs well with many sides. I suggest serving it with steamed broccoli or pickled vegetables. You can also add a light salad for some crunch. For drinks, try iced tea or a light beer. They complement the flavors nicely. Absolutely! Just swap soy sauce for a gluten-free version. You can use tamari or coconut aminos. Make sure your sriracha is gluten-free as well. With these easy swaps, you can enjoy this dish without gluten. Yes, you can! If you want less heat, use less gochujang. For more spice, add more sriracha to the cream. You can also mix in some chopped chili peppers. Taste as you go to find your perfect level of spice. Korean BBQ steak rice bowls are a simple yet flavorful dish. You learned about the key ingredients, like flank steak and jasmine rice. We explored how to marinate, cook, and assemble your meal for the best taste. Remember, you can customize this dish with different proteins and sauces. Enjoy experimenting with flavors and making it your own. With a bit of practice, you’ll create a delicious meal every time. Happy cooking!

Korean BBQ Steak Rice Bowls with Spicy Cream

Delicious rice bowls topped with marinated flank steak, kimchi, and a spicy cream sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Korean
Servings 4

Ingredients
  

  • 1 lb flank steak, thinly sliced
  • 1 cup jasmine rice
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 cup kimchi, chopped
  • 1 4 cup green onions, sliced
  • 1 tablespoon sesame seeds
  • 1 2 cup sour cream
  • 1 tablespoon sriracha
  • to taste salt and pepper

Instructions
 

  • Marinate the Steak: In a bowl, mix the soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang. Add the sliced flank steak and marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).
  • Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked. Remove from heat and let it sit for 5 minutes, fluffing with a fork afterward.
  • Prepare the Spicy Cream: In a small bowl, mix the sour cream with sriracha to taste. Adjust the spice according to your preference. Set aside.
  • Cook the Steak: In a large skillet or grill pan over high heat, add the marinated steak (discard excess marinade) and cook for about 3-4 minutes on each side until nicely browned and cooked through.
  • Assemble the Bowls: Divide the cooked rice among four bowls. Top each bowl with the cooked steak, a generous scoop of kimchi, and a drizzle of the spicy cream.
  • Garnish: Sprinkle sliced green onions and sesame seeds on top of each bowl for added flavor and presentation.

Notes

Marinating the steak longer enhances the flavor.
Keyword kimchi, Korean BBQ, rice bowls, spicy cream, steak