What the heck is this?
This is your weeknight dinner upgrade—juicy strips of Korean BBQ-marinated steak, sizzling hot from the pan, served over fluffy rice with crunchy veggies and drizzled in the most addictive creamy gochujang sauce. It’s sweet, salty, spicy, creamy, and totally bowl-licking good. Think of it as your favorite Korean BBQ spot meets at-home convenience with bold flavors and zero fuss. One pan, one bowl, one epic meal.
Why You’ll Love This Recipe
– It’s packed with that signature Korean BBQ flavor—sweet, garlicky, umami-rich perfection
– The creamy gochujang sauce is so good you’ll want to put it on everything
– Great for meal prep or fast weeknight dinners
– Totally customizable: swap steak for chicken, tofu, or shrimp
– All the flavor of takeout, without the price or the wait
The Good Stuff You’ll Need
For the steak marinade:
– 1 lb flank steak or sirloin, thinly sliced against the grain
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp sesame oil
– 1 tbsp rice vinegar
– 3 cloves garlic, minced
– 1 tbsp grated ginger
– 1 tbsp gochujang (Korean chili paste)
– 1 tsp cornstarch (for thickening when cooked)
For the creamy sauce:
– 1/4 cup mayo
– 1 tbsp gochujang
– 1 tbsp honey
– 1 tsp sesame oil
– 1 tsp rice vinegar
– 1 tbsp water (to thin as needed)
For the bowls:
– 2 cups cooked jasmine rice or short-grain rice
– 1 cup shredded carrots
– 1 cup thinly sliced cucumbers
– 1/2 cup kimchi (optional but recommended)
– 2 green onions, sliced
– Sesame seeds, for garnish
– Lime wedges, for serving
Let’s Do This
Step 1: Marinate the Steak
Toss the thinly sliced steak with soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and cornstarch in a bowl. Let it marinate at least 20 minutes (or up to 24 hours in the fridge if you’re planning ahead). The longer, the better—the flavor soaks in deep.
Step 2: Make That Creamy Sauce
Whisk together the mayo, gochujang, honey, sesame oil, rice vinegar, and a splash of water until smooth and creamy. Taste and adjust—want it spicier? Add more gochujang. Want it sweeter? A touch more honey. Pop it in the fridge until it’s go time.
Step 3: Cook the Steak
Heat a large skillet over medium-high heat. Add a drizzle of oil and cook the steak in batches to avoid crowding the pan. Sear for 2–3 minutes per side until caramelized and cooked through. That marinade thickens into a glossy, sticky sauce—don’t let it burn!
Step 4: Build Your Bowls
Start with a bed of rice, then layer on your steak, shredded carrots, cucumbers, kimchi, and green onions. Drizzle generously with the creamy sauce. Sprinkle on sesame seeds and serve with lime wedges on the side for a little zip.
Serving Suggestions
– Add a soft-boiled or fried egg for even more richness
– Pair with miso soup or a light cucumber salad for a full spread
– Serve it in lettuce cups for a lighter, low-carb option
Switch It Up
– Swap steak for grilled chicken, shrimp, or tofu
– Try quinoa or cauliflower rice instead of white rice
– Add avocado, pickled onions, or sautéed mushrooms for extra flair
– Use sriracha mayo instead of gochujang sauce if you’re in a pinch
Make-Ahead Tips
– The steak can marinate up to 24 hours in advance
– Sauce keeps in the fridge for up to 5 days
– Cooked steak and rice reheat beautifully for weekday lunches
– Store components separately and assemble just before eating to keep everything fresh
Questions People Actually Ask
Q: Can I grill the steak instead?
A: 100%! Fire up the grill or a grill pan and sear it hot and fast for smoky, charred flavor.
Q: What if I don’t have gochujang?
A: You can sub with a mix of sriracha and a touch of miso paste or soy sauce. It won’t be exact, but still delish.
Q: Is this spicy?
A: Mild to medium. Want more heat? Add extra gochujang or crushed red pepper. Less heat? Use less gochujang in the sauce.
Korean BBQ Steak Bowls with Creamy Sauce: Sweet, Savory, Spicy, and Totally Craveable
- Total Time: 30 minutes
- Yield: 4 bowls
Description
This is your weeknight dinner upgrade—juicy strips of Korean BBQ-marinated steak, sizzling hot from the pan, served over fluffy rice with crunchy veggies and drizzled in the most addictive creamy gochujang sauce. It’s sweet, salty, spicy, creamy, and totally bowl-licking good. Think of it as your favorite Korean BBQ spot meets at-home convenience with bold flavors and zero fuss. One pan, one bowl, one epic meal.
Ingredients
For the steak marinade:
– 1 lb flank steak or sirloin, thinly sliced against the grain
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp sesame oil
– 1 tbsp rice vinegar
– 3 cloves garlic, minced
– 1 tbsp grated ginger
– 1 tbsp gochujang (Korean chili paste)
– 1 tsp cornstarch (for thickening when cooked)
For the creamy sauce:
– 1/4 cup mayo
– 1 tbsp gochujang
– 1 tbsp honey
– 1 tsp sesame oil
– 1 tsp rice vinegar
– 1 tbsp water (to thin as needed)
For the bowls:
– 2 cups cooked jasmine rice or short-grain rice
– 1 cup shredded carrots
– 1 cup thinly sliced cucumbers
– 1/2 cup kimchi (optional but recommended)
– 2 green onions, sliced
– Sesame seeds, for garnish
– Lime wedges, for serving
Instructions
Step 1: Marinate the Steak
Toss the thinly sliced steak with soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and cornstarch in a bowl. Let it marinate at least 20 minutes (or up to 24 hours in the fridge if you’re planning ahead). The longer, the better—the flavor soaks in deep.
Step 2: Make That Creamy Sauce
Whisk together the mayo, gochujang, honey, sesame oil, rice vinegar, and a splash of water until smooth and creamy. Taste and adjust—want it spicier? Add more gochujang. Want it sweeter? A touch more honey. Pop it in the fridge until it’s go time.
Step 3: Cook the Steak
Heat a large skillet over medium-high heat. Add a drizzle of oil and cook the steak in batches to avoid crowding the pan. Sear for 2–3 minutes per side until caramelized and cooked through. That marinade thickens into a glossy, sticky sauce—don’t let it burn!
Step 4: Build Your Bowls
Start with a bed of rice, then layer on your steak, shredded carrots, cucumbers, kimchi, and green onions. Drizzle generously with the creamy sauce. Sprinkle on sesame seeds and serve with lime wedges on the side for a little zip.
Notes
– Add a soft-boiled or fried egg for even more richness
– Pair with miso soup or a light cucumber salad for a full spread
– Serve it in lettuce cups for a lighter, low-carb option
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~620 kcal
- Fat: ~25g
- Carbohydrates: ~55g
- Protein: ~35g