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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Korean BBQ Steak Rice Bowls: Pressure Cooker Style

A savory, sweet, and tender Korean BBQ experience made effortless with a pressure cooker, served up in a rice bowl with a spicy cream sauce.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 490 kcal

Equipment

  • 1 Skillet For searing steak

Ingredients
  

All the Pieces for This Meal

  • 1 lb flank steak try to pick one with good marbling for more flavor
  • 2 cups cooked rice jasmine or short grain works best for soaking up sauce
  • 1 tablespoon sesame oil gives that nutty, toasty flavor that’s key for Korean dishes
  • ¼ cup soy sauce salty and savory, the heart of your marinade
  • 2 tablespoons brown sugar balances the salty soy with some sweetness
  • 1 tablespoon minced garlic sharp and fresh flavor that punch up the marinade
  • 1 tablespoon minced ginger sharp and fresh flavor that punch up the marinade
  • ¼ cup chopped green onions perfect for garnishing and adds texture
  • 1 tablespoon sesame seeds perfect for garnishing and adds texture
  • ½ cup mayonnaise for the spicy cream sauce
  • 1 tablespoon gochujang for the spicy cream sauce
  • 1 tablespoon rice vinegar for the spicy cream sauce

Instructions
 

The Exact Process From Start to Finish

  • Marinate your flank steak. Mix soy sauce, brown sugar, minced garlic, and minced ginger in a bowl. Toss your steak in and let it soak for at least 30 minutes. If you got time, longer is better but half an hour works fine.
  • Heat your skillet on medium-high and add that sesame oil. When it’s shimmering, lay down your marinated steak. Cook 4 to 5 minutes per side.
  • Once cooked to your liking, remove steak and let it rest for 5 minutes. This helps the juices redistribute so it's super tender when you slice it thinly against the grain.
  • Whip up your spicy cream sauce. Grab a small bowl and stir together mayonnaise, gochujang, and rice vinegar until smooth and creamy.
  • Time to assemble bowls. Layer 2 cups cooked rice in your bowls first. Next, top with those thinly sliced steak pieces.
  • Drizzle the spicy cream sauce over everything. Finish with a sprinkle of chopped green onions and sesame seeds for that final crunch and pop of flavor.

Notes

Serve with more sesame seeds and green onions for extra crunch.