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Korean BBQ Steak Bowls

Tender, marinated flank steak seared to perfection, served over warm rice and drenched in a creamy spicy mayo and gochujang sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinating time 2 hours
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Fusion, Korean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Steak and Marinade
  • 1.5 lbs flank steak or skirt steak
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup brown sugar packed
  • 2 tbsp toasted sesame oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 0.25 cup Asian pear grated (or sweet apple)
  • 1 tbsp rice vinegar
  • 0.5 tsp black pepper
Spicy Mayo
  • 0.5 cup mayonnaise
  • 2 tbsp Sriracha or to taste
  • 0.5 tsp toasted sesame oil
  • 1 tsp lime juice
Bowls and Assembly
  • 4 cups cooked short-grain white rice warm
  • 2 tbsp Gochujang paste for serving
  • 0.5 cup green onions thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 tbsp vegetable oil for searing

Equipment

  • Cast Iron Skillet
  • Mixing bowls
  • Sharp knife
  • Cutting Board

Method
 

  1. In a bowl, whisk soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, rice vinegar, and pepper until sugar dissolves.
  2. Place flank steak in a bag, pour marinade over it, seal, and refrigerate for at least 2 hours (up to 24 hours).
  3. Whisk mayonnaise, Sriracha, sesame oil, and lime juice in a small bowl. Refrigerate until needed.
  4. Remove steak from fridge 30 minutes before cooking. Discard excess marinade.
  5. Heat oil in a cast-iron skillet over high heat. Sear steak for 3-5 minutes per side until deeply caramelized. Remove and let rest for 10 minutes.
  6. Thinly slice the rested steak against the grain.
  7. Divide warm rice into bowls. Top with sliced steak. Drizzle heavily with spicy mayo.
  8. Add a dollop of gochujang, and garnish with green onions and sesame seeds. Serve immediately.

Notes

Slicing the steak strictly against the grain is vital for tender, easy-to-chew meat.