Save My neighbor knocked on my door one Thursday night holding a container of something that smelled like heaven mixed with toasted sesame. She'd just gotten back from a trip to LA and couldn't stop talking about this Korean beef bowl she'd had near Koreatown. I listened politely, but honestly, I was more interested in what was in that container. Two bites in, I was texting her for every detail I could pry loose, and by the weekend, I was elbow-deep in ginger and soy sauce, trying to crack the code myself.
I made this for my brother the first time he visited after moving across the country. He'd been living on sad desk salads and expensive takeout, and I wanted to remind him that real food doesn't have to take an hour. We sat on my tiny balcony with these bowls, and he got quiet in that way people do when they're actually tasting something. He asked for the recipe before he even finished eating, which is the highest compliment he's ever given me.
Ingredients
- Flank steak or sirloin: Slice it thin against the grain or it'll chew like rubber, I learned that one the hard way on my first attempt
- Soy sauce: This is your salt and umami base, and using low-sodium gives you way more control over the final flavor
- Sesame oil: A little goes a long way, it's nutty and rich and makes everything smell like a proper stir fry
- Fresh ginger: Grate it on a microplane if you have one, the juice and pulp melt right into the marinade
- Garlic: Mince it fine so it clings to every piece of beef and doesn't burn in the pan
- Brown sugar: It caramelizes beautifully in the skillet and balances the salty soy perfectly
- Rice vinegar: Adds a gentle tang that keeps the marinade from feeling too heavy
- Gochujang: Korean chili paste with funk and heat, totally optional but it adds a layer you can't fake
- Jasmine or short grain rice: Fluffy jasmine works great, but short grain gets a little sticky and holds the toppings like a champ
- Carrots for pickling: Julienne them as thin as you can manage, they soften faster and taste better
- Cucumber: I like English cucumbers because they're less watery and you don't have to peel or seed them
- Fresh jalapeño: Remove the seeds if you want the look without the fire, or leave them in if you're brave
- Toasted sesame seeds: Don't skip these, they add a nutty crunch that ties everything together
- Green onions: Slice them thin on a bias, it's prettier and they taste a little sweeter that way
- Mayonnaise: The creamy base for your drizzle, use vegan mayo if you want to keep it dairy free
- Sriracha: Start with one tablespoon and taste as you go, everyone's spice tolerance is different
- Lime juice: Brightens the mayo and keeps it from tasting too rich or flat
Instructions
- Get those carrots pickling:
- Whisk together rice vinegar, sugar, and salt in a small bowl until the sugar dissolves, then toss in the julienned carrots. Let them sit on the counter while you do everything else, they'll soften and turn tangy and bright.
- Marinate the beef:
- Combine soy sauce, sesame oil, grated ginger, minced garlic, brown sugar, rice vinegar, gochujang if using, and black pepper in a large bowl. Add the thinly sliced beef and toss it around with your hands until every piece is coated, then let it hang out for 15 to 20 minutes.
- Cook your rice:
- If you haven't already, get your rice going according to the package directions. Jasmine takes about 15 minutes, short grain might need a bit more.
- Make the sriracha mayo:
- Stir together mayo, sriracha, and lime juice in a small bowl. Taste it and add more sriracha if you want it spicier, or a pinch of salt if it needs something.
- Sear the beef hot and fast:
- Heat a large skillet or wok over high heat until it's almost smoking, then add the beef in a single layer, working in batches if you need to. Let it sear without moving it for 2 to 3 minutes, flip, and cook another 2 minutes until browned and just cooked through.
- Build your bowls:
- Divide the rice among four bowls, then top with beef, drained pickled carrots, cucumber slices, jalapeño rings, green onions, and a sprinkle of sesame seeds. Drizzle the sriracha mayo over everything in zigzags or swirls, however makes you happy.
Save The second time I made this, my friend who doesn't cook asked if she could just watch. She stood next to me, glass of wine in hand, and I talked her through every step like we were on a very low budget cooking show. By the time we sat down to eat, she'd taken a photo of her bowl from three angles and sent it to her mom with the caption I made this, which was only half true but I didn't correct her. Food has a way of making you feel capable, even when you're just following along.
Storing and Reheating
I like to keep the components separate if I'm meal prepping, rice in one container, beef in another, toppings in their own little jars. The pickled carrots actually get better after a day or two in the fridge, and the beef reheats beautifully in a hot skillet with a tiny splash of water to loosen it up. The sriracha mayo keeps for about a week, and honestly, I've been known to drizzle it on scrambled eggs when I have leftovers.
Swaps and Variations
If you can't find flank steak, chicken thighs work great with the same marinade, just adjust your cooking time. I've also done this with extra firm tofu for my vegetarian friends, press it well and let it marinate for at least 30 minutes. Swap the jasmine rice for brown rice or cauliflower rice if you want something lighter, and throw in some edamame or avocado if you're feeling fancy. One time I added kimchi because I had an open jar, and it was honestly a revelation.
Serving Suggestions
This bowl is a full meal on its own, but if you want to stretch it for a crowd, serve some miso soup or a simple cucumber salad on the side. I've also put out extra sriracha mayo and gochujang so people can customize their heat level, which always makes everyone feel like they're in control. A cold beer or a slightly sweet Riesling works wonders here, something to cut through the richness and cool down the spice.
- Add a fried egg on top for extra richness and that runny yolk situation everyone loves
- Serve with steamed bok choy or sautéed spinach if you want more greens
- Let people build their own bowls at the table, it's more fun and takes the pressure off you
Save This bowl has become my go to when I want something that feels like a treat but doesn't ask too much of me. It's colorful and satisfying, and it reminds me that good food doesn't have to be complicated, just thoughtful.
Recipe Guide
- → What cut of beef works best for these bowls?
Flank steak or sirloin are ideal choices because they're lean, tender, and slice beautifully against the grain. Look for well-trimmed pieces with minimal connective tissue for the best texture.
- → How long should I marinate the beef?
Fifteen to twenty minutes is perfect for this marinade. The acidic rice vinegar and soy sauce penetrate quickly, while the ginger and garlic infuse flavor without overpowering the natural beef taste.
- → Can I prepare components ahead of time?
Absolutely. Pickled carrots actually develop more flavor after sitting for a few hours in the refrigerator. You can also slice vegetables and mix the sriracha mayo up to 2 days in advance. Marinate the beef just before cooking for best texture.
- → How do I make this gluten-free?
Swap regular soy sauce for tamari or certified gluten-free soy sauce. Most other ingredients are naturally gluten-free, but always check labels on condiments like gochujang and mayonnaise.
- → What other proteins can I use?
Thinly sliced chicken thighs work wonderfully with the same marinade. For a lighter option, try salmon fillets or firm tofu. The marinade complements most proteins with its balanced sweet and savory profile.
- → How can I adjust the spice level?
Control heat through multiple elements: reduce or omit gochujang in the marinade, adjust sriracha in the mayo, and remove jalapeño seeds for milder flavor. Add extra spice with chili oil or fresh sliced chilies if desired.