Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Enjoy a vibrant and flavorful Korean BBQ Steak Rice Bowl featuring tender marinated flank or sirloin steak, fresh vegetables, and a creamy, spicy sauce. This dish blends savory, sweet, and spicy notes with the comforting texture of rice, making it a perfect weeknight dinner or family meal that’s easy to prepare and customizable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus 30 minutes marinating time)
- Yield: 4 bowls 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Ingredients
Scale
Marinade Ingredients
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp gochujang (optional)
Rice Bowl Toppings
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup kimchi (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional, toasted recommended)
Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang if using. Add the thinly sliced steak and mix well to coat. Let it marinate for at least 30 minutes or up to 8 hours in the refrigerator to develop flavor and tenderness.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth and creamy. Set aside to allow flavors to meld.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Remove the steak from marinade and cook the slices for about 2-3 minutes per side until nicely caramelized and cooked through. Avoid overcrowding the pan for best searing results. Remove from heat and set aside.
- Assemble Your Bowls: Start by placing 1/2 cup of cooked rice at the bottom of each bowl. Arrange the cooked steak slices over the rice, then add shredded carrots, cucumber slices, and kimchi if desired. Sprinkle sliced green onions on top for freshness.
- Drizzle with Sauce: Generously drizzle the spicy cream sauce over the assembled ingredients in each bowl, ensuring every bite has some of that creamy, spicy goodness.
- Garnish and Serve: Finish by sprinkling toasted sesame seeds on top for added texture and a nutty aroma. Serve the bowls immediately to enjoy the meal at its best.
Notes
- Slice the steak against the grain to ensure maximum tenderness.
- Use high-quality soy sauce for a richer and more balanced marinade flavor.
- Don’t skip the marination time as it deeply infuses flavors and tenderizes the meat.
- Toast sesame seeds before sprinkling for an enhanced nutty crunch.
- You can substitute steak with chicken or tofu for different dietary preferences.
- If preferred, swap white rice for brown rice or quinoa for a healthier twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently either in the microwave or skillet with a splash of water to retain moisture.
Keywords: Korean BBQ, steak rice bowls, spicy cream sauce, Korean cuisine, rice bowl recipe, marinated steak, quick dinner, easy Korean recipe
