If you’re craving a dish that explodes with vibrant flavors and energizes your day, look no further than this Korean Beef Power Bowl Recipe. It brilliantly combines tender, savory marinated beef with tangy pickled carrots and a spicy, creamy sriracha mayo that takes every bite to the next level. Whether you’re new to Korean-inspired dishes or a seasoned fan, this power bowl is the perfect balance of fresh textures and bold tastes — all coming together in a satisfying, colorful meal that feels like a warm hug on your plate.
Ingredients You’ll Need
Each ingredient in this Korean Beef Power Bowl Recipe plays a crucial role, from the rich, umami-packed beef marinade to the crisp, refreshing vegetables that add brightness and crunch. These simple yet essential components come together beautifully to create a bowl that’s as nutritious as it is delicious.
- Flank steak or sirloin (1.1 lbs): Thinly sliced for quick cooking and maximum tenderness.
- Soy sauce (2 tbsp): Provides the savory, salty backbone of the marinade.
- Sesame oil (1 tbsp): Adds a deep, nutty aroma that’s signature to Korean cuisine.
- Fresh ginger (1 tbsp, grated): Brings warmth and subtle zest to brighten the beef.
- Garlic (2 cloves, minced): Infuses rich, pungent flavor essential for depth.
- Brown sugar (1 tbsp): Balances salty and spicy tones with a hint of sweetness.
- Rice vinegar (1 tbsp plus 1/3 cup): Used in marinade and pickling, it adds pleasing acidity.
- Gochujang (1 tsp, optional): A spicy Korean chili paste, perfect if you want a kick.
- Black pepper (1/4 tsp): Simple seasoning to enhance all flavors.
- Cooked jasmine or short-grain white rice (2 cups): The comforting base that soaks up all those luscious flavors.
- Carrots (1 cup, julienned): For pickling, offering a crisp, tangy contrast.
- Sugar (1 tbsp) and salt (1/2 tsp): Together with vinegar, they create perfectly balanced pickled carrots.
- Cucumber (1 cup, thinly sliced): Adds freshness and cooling crunch.
- Jalapeño (1 fresh, thinly sliced): Brings lively heat and spice.
- Toasted sesame seeds (2 tbsp): Sprinkle on top for nutty bursts and a delightful crunch.
- Green onions (2, thinly sliced): Add a sharp, fresh bite and vibrant color.
- Mayonnaise (1/3 cup), Sriracha (1–2 tbsp), and Lime juice (1 tsp): Combined to make a creamy, spicy drizzle with citrus brightness.
How to Make Korean Beef Power Bowl Recipe
Step 1: Prepare Pickled Carrots
We start by prepping the pickled carrots since they need time to soak up the tangy rice vinegar mixture. Combine rice vinegar, sugar, and salt in a small bowl, then toss in the julienned carrots. Let them marinate for at least 20 minutes while stirring occasionally. These carrots add a crisp, refreshing punch that balances the richness of the beef later on.
Step 2: Marinate the Beef
The marinade is where all the magic happens for our Korean Beef Power Bowl Recipe. Mix soy sauce, sesame oil, grated ginger, minced garlic, brown sugar, rice vinegar, gochujang if you want some heat, and black pepper in a large bowl. Add the thinly sliced beef and toss until every piece is fully coated. Allow the beef to soak in this savory, slightly sweet mixture for 15 to 20 minutes to lock in maximum flavor.
Step 3: Cook the Rice
If you don’t have pre-cooked rice ready, prepare 2 cups of jasmine or short-grain white rice according to the package instructions. The fluffy rice acts as the perfect neutral base that absorbs the savory juices and creamy sauces beautifully, making every spoonful a taste sensation.
Step 4: Prepare Sriracha Mayo
In a small bowl, whisk together mayonnaise, sriracha, and lime juice. Adjust the amount of sriracha to match your desired spice level. This creamy, tangy drizzle adds a luscious finish that complements the bold beef and fresh veggies perfectly.
Step 5: Sear the Beef
Heat a large skillet or wok over high heat until it’s smoking hot. Lay the marinated beef in a single layer and cook for 2 to 3 minutes per side. The high heat quickly seals the meat, locking in juices and creating a beautiful caramelized crust. Avoid overcrowding to get a nice sear on every slice. Once browned and just cooked through, remove the beef from the heat.
Step 6: Assemble the Bowls
Divide the cooked rice into four bowls. Top with the seared beef, drained pickled carrots, fresh cucumber slices, jalapeño, green onions, and toasted sesame seeds. Finish by drizzling generously with the creamy sriracha mayo. Serve immediately while the beef is warm for the best eating experience.
How to Serve Korean Beef Power Bowl Recipe
Garnishes
Fresh garnishes elevate this Korean Beef Power Bowl Recipe to the next level. Sprinkle extra toasted sesame seeds for that delightful crunch and nutty flavor, or add thin slices of red chili for a fiery punch. A wedge of lime on the side lets everyone add an extra citrusy zing if they like.
Side Dishes
While this power bowl is hearty on its own, pairing it with simple side dishes like steamed edamame, a crisp cucumber salad, or even kimchi brings more variety and a touch of authentic Korean influence to your meal. These sides keep the meal light yet satisfying.
Creative Ways to Present
Serve the Korean Beef Power Bowl Recipe in colorful, wide bowls to showcase its vibrant ingredients. Layer the components artistically — a neat mound of rice, followed by striped rows of beef, pickled carrots, and veggies — to make it visually inviting. For gatherings, create a “build-your-own bowl” bar so everyone can customize their own power bowl masterpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Beef Power Bowl ingredients can be stored separately to maintain freshness. Keep the beef, rice, and pickled veggies in airtight containers in the fridge for up to 3 days. This prevents sogginess, especially from the sriracha mayo, which is best added fresh at serving time.
Freezing
The cooked marinated beef and rice freeze well if you want to prepare in bulk. Store portions in freezer-safe containers or bags for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and reheat gently to preserve texture and flavor.
Reheating
Reheat the beef and rice in a skillet over medium heat or in the microwave until warmed through. Avoid overheating the beef to keep it from drying out. Add fresh cucumber, jalapeños, and sriracha mayo only after reheating for the best flavor and texture experience.
FAQs
Can I use ground beef instead of sliced steak for this recipe?
Absolutely! Ground beef is a convenient alternative and will still soak up the marinade flavors beautifully. Just cook it thoroughly and crumble it into the bowl instead of slices for a slightly different but delicious texture.
Is gochujang necessary for the Korean Beef Power Bowl Recipe?
Gochujang adds authentic Korean spice and depth, but it’s totally optional. If you prefer a milder bowl, feel free to omit it or substitute with a touch of chili powder or sriracha to taste.
How long do the pickled carrots last?
Pickled carrots will keep well in the refrigerator for up to a week. Their tangy crunch actually improves after a day or two, making them a great make-ahead component for quick assembly later on.
Can I make this recipe vegetarian?
You can swap the beef for firm tofu or tempeh marinated in the same sauce, then pan-seared or baked until crispy. The vibrant veggies and sriracha mayo ensure the bowl stays flavorful and satisfying.
What type of rice works best in this Korean Beef Power Bowl Recipe?
Both jasmine and short-grain white rice create a fluffy, slightly sticky base perfect for soaking up the beef juices and sauces. Use your favorite or what you have handy for convenience.
Final Thoughts
This Korean Beef Power Bowl Recipe is a fantastic way to bring bold Korean flavors into your kitchen without fuss or hours of prep. It’s vibrant, satisfying, and perfect for sharing with friends or savoring all to yourself. I can’t wait for you to try it and see just how easy it is to turn simple ingredients into a truly crave-worthy meal.
Print
Korean Beef Power Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Description
This Korean Beef Power Bowl is a vibrant and flavorful meal featuring tender marinated flank steak seared to perfection, served over fluffy jasmine rice with pickled carrots, fresh cucumber, jalapeño slices, and a spicy sriracha mayo drizzle. This dish offers a perfect balance of savory, tangy, and spicy elements, ideal for a satisfying and quick weeknight dinner.
Ingredients
Beef Marinade and Meat
- 1.1 lbs flank steak or sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp gochujang, optional for extra heat
- 1/4 tsp black pepper
Rice
- 2 cups cooked jasmine or short-grain white rice
Pickled Carrots
- 1 cup carrots, julienned
- 1/3 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Fresh Toppings
- 1 cup cucumber, thinly sliced
- 1 fresh jalapeño, thinly sliced
- 2 green onions, thinly sliced
- 2 tbsp toasted sesame seeds
Sriracha Mayo
- 1/3 cup mayonnaise
- 1 to 2 tbsp sriracha, to taste
- 1 tsp lime juice
Instructions
- Prepare Pickled Carrots: In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add julienned carrots and toss to coat. Let the carrots sit for at least 20 minutes, tossing occasionally to ensure even pickling.
- Marinate the Beef: In a large bowl, combine soy sauce, sesame oil, grated ginger, minced garlic, brown sugar, rice vinegar, optional gochujang, and black pepper. Add the thinly sliced beef to the marinade and toss thoroughly to coat. Allow the beef to marinate for 15 to 20 minutes to absorb the flavors.
- Cook the Rice: If not already cooked, prepare the jasmine or short-grain white rice according to package instructions. Once cooked, set aside and keep warm.
- Prepare Sriracha Mayo: In a small bowl, mix mayonnaise, sriracha, and lime juice. Adjust the amount of sriracha according to your preferred spice level, stirring until smooth and well combined.
- Sear the Beef: Heat a large skillet or wok over high heat until very hot. Add the marinated beef in a single layer and let it sear without stirring for about 2 to 3 minutes per side until browned and just cooked through. Avoid overcrowding the pan to ensure proper searing.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with the seared beef, a generous portion of drained pickled carrots, thin cucumber slices, jalapeño slices, green onions, and toasted sesame seeds. Drizzle each bowl generously with the prepared sriracha mayo.
- Serve: Serve the bowls immediately while the beef is warm to enjoy the optimal flavors and textures.
Notes
- For extra heat, add more gochujang to the beef marinade or increase the sriracha in the mayo sauce.
- Use flank steak or sirloin for best results, but ribeye or skirt steak can also work well.
- Pickled carrots can be prepared up to a day in advance and stored in the refrigerator.
- Jasmine rice provides a fragrant, slightly sticky base ideal for this dish.
- Adjust the amount of jalapeño and sriracha to control the spiciness according to your preference.
