Korean-Style Steak Bowl Recipe
- by Chef David Rose
- Last updated May 4, 2023
If you’ve been searching for a way to add some authentic Korean flair to your menu and love to experience a myriad of flavors simultaneously, this Korean-style steak bowl recipe is about to open up a world of culinary possibilities! Get ready for a texture and flavor profile you need to taste to believe, all living together in one convenient bowl.
Why We Love This Ribeye Recipe
Bowls are a great way to combine a smorgasbord of complementary ingredients and recipes into individual bites of complete perfection. From the juicy and tender ribeye steak marinated in vibrant, spicy deliciousness and the fluffy, sweet bed of coconut rice to the soft and citrusy mushrooms and peppery grilled scallions – all drizzled with homemade spicy and tangy Korean mayo – every forkful of this bowl delivers instant happiness. So, what are you waiting for? Let’s get our smile on!
Tools You’ll Need Before You Start
- 2 Small Bowls
- 1 Whisk
- 1 Sieve
- 1 Small Sauce Pot with Lid
- 1 Medium Pan
- 1 Deep Marinating Dish
How to Make a Korean-Style Steak Bowl
The variety and quality of ingredients in this unique and tasty bowl are all delicious on their own. But to truly bring them all together and elevate this dish from “yum” to “WOW,” you need the star of the bowl (the steak) to be next-level amazing. And that’s exactly why we’re cooking with Omaha Steaks Ribeye Crown Steaks! Bursting with rich and juicy flavor, they’re carved from the most prized part of the ribeye, triple-trimmed by master butchers to remove any imperfections, and aged 35 days for melt-in-your-mouth tenderness and out of this world flavor.
1. Create a Marinade That Won’t Fade
Considering what a powerhouse of flavor it is, you’ll be pleasantly surprised when you see how easy it is to make this authentic Korean marinade! Simply combine your savory soy sauce, extra-sweet agave nectar, spicy and salty gochujang red chili paste, sweet and acidic seasoned rice vinegar, herbaceous lemongrass paste, briny fish sauce, mild green onion stalk, vibrant fresh garlic cloves, and citrusy lime juice in a small bowl and whisk until well incorporated.
Remember, you’re going to marinate your thawed Omaha Steaks Private Reserve Ribeye Crown Steaks in this for eight hours before you’re ready to start cooking, so plan accordingly!
2. Whip Up Some Spicy Korean Mayo
If you loved the simplicity of making that marinade, you’re going to adore these gochujang mayo steps! In a small bowl, combine and whisk together your tangy Kewpie mayo, slightly sweet rice wine vinegar, spicy gochujang red chili paste, hot Chinese-style mustard, fresh-tasting lemongrass paste, umami-packed fish sauce, savory soy sauce, and citrusy lime juice and season to taste with salt and pepper. That’s it!
3. Rice You’ll Go (Coco)Nuts For
This coconut rice is the perfect base for your mouthwatering steak. To make it, first rinse rice using a sieve under cold water for about one to two minutes to separate the starch and create a less sticky end result, then combine the rice, savory chicken broth, nutty and sweet coconut milk, creamy butter, and salt in a small sauce pot and bring to a boil. Next, simply cover the rice with a lid, bring to a low simmer, and cook for 15 minutes. Once it’s done cooking, remove from the heat with the lid still on and allow it to steam for another 10 minutes, then fluff with a fork and serve as a base of the bowl.
4. Open Sesame (Mushrooms)
Make room for ‘shrooms! These sesame mushrooms will elevate your steak bowl with their wonderfully mild taste and unique texture. They’re also super-simple to make! First add your olive and sesame oils to a medium pan over medium-high heat. Next, add your earthy mushrooms, pungent garlic, and a pinch of salt and pepper to enhance all the natural flavors and sauté for about one minute before adding your rich ghee. Then continue to sauté for another one to two minutes until your mushrooms are fork tender. Lastly, simply toss with your citrusy cilantro and season to taste with salt and pepper!
5. Grill an Onion That Won’t Make You Cry
What scallions lack in tear-inducing effects, they more than make up for in flavor! Add a sharp and peppery flair to your bowl with these easy-to-make grilled scallions. To make this simple accompaniment, just drizzle your whole scallions with high-smoke-point grapeseed oil and grill them for 30 seconds on each side until they’re lightly charged. Then slice them in half diagonally and set them aside until you’re ready to construct your bowl.
6. Steak it to the Limit
Now you’re ready to cook the main attraction of this mouthwatering dish: your Omaha Steaks Ribeye Crown Steaks! This process will need to be started well ahead of time, but we promise it’s worth the planning and waiting! Start by thawing your steak in the refrigerator overnight, then remove them from the fridge, pat-dry excess moisture on all sides with a paper towel, and season generously all over with salt, pepper, and paprika. Then allow them to come to room temperature on the counter over about 20 minutes.
Once they’re ready, put them in a deep dish and marinate them in the wonderful Korean marinade you whipped up earlier for eight hours – flipping halfway – allowing all that amazing flavor to truly seep into the cuts. Once your steaks are marinated to perfection, allow them to come to room temperature over 20 minutes while you pre-heat your grill to high, clean the grill plates, and then oil them with more high-smoke-point grapeseed oil.
Grill your steaks for three minutes on each side for perfect medium-rare doneness. Grilling newbie? Don’t be intimidated! Our helpful How to Grill Steaks Perfectly… For Beginners blog and Omaha Steaks Doneness Guide will turn you into a grill master in no time! When you’ve reached your desired doneness, remove the steaks from the grill and rest them for five to six minutes so the delectable juices have time to redistribute for the best bite of your life.
When they’ve reached perfection, slice your steaks evenly and serve with your coconut rice, buttery and nutty sliced avocado, sesame mushrooms, fresh whole cilantro, and grilled scallions – all drizzled with gochujang mayo in bowls garnished with sesame seeds and a lime wedge. Enjoy!
Korean-Style Steak Bowl
- 1/2 cup soy sauce
- 4 tablespoons agave nectar
- 2 tablespoon gochujang red chili paste
- 3 tablespoon seasoned rice vinegar
- 2 teaspoons lemongrass paste
- 2 teaspoons fish sauce
- 1 green onion stalk, finely minced
- 3 fresh garlic cloves, minced
- Juice of 1/2 a lime
- 1/3 cup Kewpie Mayo
- 1 tablespoon rice wine vinegar
- 1 teaspoon gochujang red chili paste
- 1/4 teaspoon hot Chinese-style mustard
- 1/2 teaspoon lemongrass paste
- 1/8 teaspoon fish sauce
- 1 teaspoon soy sauce
- Juice of 1/2 a lime
- 1 cup basmati rice
- 1 cup chicken broth
- 1/2 cup unsweetened coconut milk
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 5 oz. shiitake mushrooms, sliced
- 2 garlic cloves, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon ghee, clarified butter
- 3/4 teaspoons sesame oil
- 1 tablespoon cilantro, chopped
- 4 whole scallions
- 2 tablespoons grapeseed oil
- 2 Omaha Steaks Private Reserve Ribeye Crown Steaks
- 1/2 teaspoon smoked paprika
- Korean marinade
- Sesame mushrooms
- Grilled scallions
- Grapeseed oil
- 2 avocados, sliced
- 1 bunch cilantro
- 4 lime wedges
- Sesame seeds
- Add all ingredients to a small bowl and whisk until well incorporated; set aside.
- Combine all ingredients in a small mixing bowl and whisk until well incorporated, season to taste with salt and pepper.
- Rinse rice with sieve under cold water for about 1 to 2 minutes.
- Combine rice, broth, coconut milk, butter, and salt into small sauce pot and bring to a boil.
- Cover with lid, bring to a low simmer, and cook for 15 minutes.
- Remove from heat with lid still on. Let steam for 10 minutes. Fluff with fork.
- On medium-high heat, add olive oil and sesame oil to a medium pan.
- Add mushrooms, garlic, and a pinch of salt and pepper; sauté for about 1 minute, then add ghee; continue to sauté until fork-tender, about another 1 to 2 minutes.
- Toss with chopped cilantro and season to taste with salt and pepper.
- Drizzle whole scallions with oil and grill for 30 seconds on each side until lightly charred.
- Slice scallions in half horizontally.
- Thaw steaks in refrigerator overnight.
- Remove steaks from fridge and pat dry on all sides with paper towel; season generously with salt, pepper, and smoked paprika on both sides; leave on counter for 20 minutes.
- Marinate steaks in Korean marinade at least 8 hours, flipping halfway through marination.
- Pre-heat grill to high and clean grill and oil grates with grapeseed oil.
- Allow steaks to come to room temperature, about 20 minutes.
- Grill steaks 3 minutes on each side for perfect medium-rare doneness, remove from grill, and rest steaks for 5 to 6 minutes.
- Slice and serve with coconut rice, sliced avocado, sesame mushrooms, fresh whole cilantro, and grilled scallions, drizzle with gochujang mayo, and garnish each bowl with sesame seeds and one lime wedge.
More Ribeye Recipes and Steak Tips
Steaks for Everyone
Shop steaks by cut, texture, flavor — whatever you prefer! We’ve got something for everyone.