Ingredients:

  • 1/4 cup (60 ml) soy sauce, low sodium preferred
  • 2 tablespoons (30 ml) sesame oil
  • 2 tablespoons (30 ml) brown sugar, packed
  • 2 tablespoons (30 ml) Gochujang (Korean Chili Paste)
  • 2 cloves garlic, minced (approx. 2 tsp)
  • 1 tablespoon (15 ml) grated ginger
  • 1 teaspoon (5 ml) black pepper, freshly ground
  • 1/2 teaspoon (2.5 ml) red pepper flakes (optional, for extra heat)
  • 1.5 pounds (680g) flank steak, skirt steak, or ribeye, thinly sliced against the grain
  • 1 tablespoon (15 ml) vegetable oil, for cooking
  • 1/2 cup (120 ml) mayonnaise
  • 2 tablespoons (30 ml) sour cream (or Greek yogurt)
  • 1 tablespoon (15 ml) Gochujang (Korean Chili Paste)
  • 1 teaspoon (5 ml) rice vinegar
  • 1 teaspoon (5 ml) honey (or maple syrup)
  • 1/2 teaspoon (2.5 ml) sesame oil
  • Pinch of salt, or to taste
  • 4 cups cooked rice, preferably short-grain or jasmine rice
  • Optional toppings: sliced green onions, sesame seeds, kimchi, quick pickled cucumbers, sriracha mayo

Instructions:

  1. Combine marinade ingredients in a bowl. Add steak, toss to coat, and marinate in the fridge for at least 30 minutes, or up to overnight.
  2. Cook rice according to package directions or using a rice cooker. Keep warm.
  3. Whisk together mayonnaise, sour cream, Gochujang, rice vinegar, honey, sesame oil, and salt in a small bowl. Taste and adjust seasoning.
  4. Heat oil in a skillet over medium-high heat. Cook steak in batches, ensuring not to overcrowd the pan, for 2-3 minutes per side, until nicely browned and cooked to your desired doneness.
  5. Divide rice among bowls. Top with cooked steak, drizzle generously with spicy cream sauce, and add your desired toppings.
  6. Serve Immediately. Tuck in and enjoy the Korean BBQ Steak Rice Bowls!