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Korean BBQ Steak Bowls

Tender, thinly sliced steak marinated in a sweet and savory Korean-inspired sauce, seared to perfection, and served over fluffy rice with a rich, glossy spicy mayo drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian Fusion, Korean-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Steak & Marinade
  • 1.5 lbs flank steak or skirt steak sliced thinly against the grain
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup brown sugar packed
  • 1 tbsp toasted sesame oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 1 tbsp neutral cooking oil for searing
Spicy Mayo Drizzle
  • 0.33 cup mayonnaise preferably Kewpie
  • 1-2 tbsp Gochujang or Sriracha to taste
  • 1 tsp lime juice or water to thin
For Serving
  • 3 cups short-grain white rice cooked and kept warm
  • 3 scallions thinly sliced
  • 1 tbsp toasted sesame seeds

Equipment

  • Mixing bowls
  • Cast-iron skillet or heavy pan
  • Cutting board
  • Whisk
  • Tongs

Method
 

  1. Slice the flank steak against the grain into very thin strips, about 1/4 inch thick.
  2. In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar until sugar is dissolved.
  3. Add the sliced steak to the marinade, tossing to coat. Let sit at room temperature for at least 30 minutes.
  4. In a small bowl, whisk mayonnaise, Gochujang (or Sriracha), and lime juice until smooth. Set aside.
  5. Heat a large skillet over medium-high heat. Add cooking oil. Working in batches, add steak slices, shaking off excess marinade.
  6. Sear meat for 1-2 minutes per side until deeply caramelized and cooked through. Remove and let rest.
  7. Divide warm rice into bowls. Top generously with the seared steak.
  8. Drizzle heavily with the spicy mayo sauce. Garnish with sliced scallions and toasted sesame seeds. Serve hot.

Notes

Partially freezing the steak for 15-20 minutes before slicing will make it much easier to cut ultra-thin strips.