Korean Beef Power Bowl (Printable)

Vibrant beef bowl with sesame-ginger marinade, fresh vegetables, and spicy sriracha mayo over fluffy rice.

# What You'll Need:

→ Beef & Marinade

01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon fresh ginger, grated
05 - 2 cloves garlic, minced
06 - 1 tablespoon brown sugar
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon gochujang, optional for extra heat
09 - 1/4 teaspoon black pepper

→ Rice

10 - 2 cups cooked jasmine or short-grain white rice

→ Pickled Carrots

11 - 1 cup carrots, julienned
12 - 1/3 cup rice vinegar
13 - 1 tablespoon sugar
14 - 1/2 teaspoon salt

→ Fresh Toppings

15 - 1 cup cucumber, thinly sliced
16 - 1 fresh jalapeño, thinly sliced
17 - 2 tablespoons toasted sesame seeds
18 - 2 green onions, thinly sliced

→ Sriracha Mayo

19 - 1/3 cup mayonnaise
20 - 1 to 2 tablespoons sriracha, to taste
21 - 1 teaspoon lime juice

# How-To Steps:

01 - In a small bowl, combine rice vinegar, sugar, and salt. Stir in julienned carrots and let sit for at least 20 minutes, tossing occasionally.
02 - In a large bowl, mix soy sauce, sesame oil, ginger, garlic, brown sugar, rice vinegar, gochujang if using, and black pepper. Add beef, toss to coat, and let marinate for 15 to 20 minutes.
03 - Cook rice according to package instructions if not already prepared.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Adjust spiciness as desired.
05 - Heat a large skillet or wok over high heat. Add marinated beef in a single layer and cook for 2 to 3 minutes per side, or until browned and just cooked through.
06 - Divide rice into four bowls. Top with beef, drained pickled carrots, cucumber, jalapeños, green onions, and sesame seeds. Drizzle generously with sriracha mayo.
07 - Serve immediately.

# Expert Advice:

01 -
  • The beef marinade is bold enough to taste restaurant-quality but simple enough that you won't mess it up.
  • Everything can be prepped ahead, so dinner feels effortless even on hectic nights.
  • It's endlessly customizable—add whatever vegetables are calling to you from your fridge.
02 -
  • Slice your beef thinly and cook it hot and fast—this keeps it tender instead of tough, and a cold skillet is the enemy here.
  • Don't skip the sesame oil because that's where the authentic Korean flavor hides, and regular oil won't do it justice.
03 -
  • Prep your vegetables in advance and keep them separate in containers—assembly becomes two minutes instead of fifteen.
  • If you have leftover beef, it's incredible cold in a lunch bowl the next day, or sliced thin on rice cakes with mayo.
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