Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce feature thinly sliced, marinated flank or sirloin steak cooked to perfection and served over a bed of fluffy rice. The bowls are topped with fresh shredded carrots, cucumber, optional kimchi, and green onions, then finished with a flavorful spicy cream sauce that brings a perfect balance of heat and creaminess. This dish is an easy and vibrant meal inspired by Korean BBQ flavors, ideal for lunch or dinner.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Rice Bowls
- Method: Stovetop
- Cuisine: Korean
Ingredients
Scale
Steak and Marinade
- 1 lb flank or sirloin steak, thinly sliced
- 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 and Vegetables
- 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)
Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Marinating the Steak: In a bowl, mix together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang if using. Add the thinly sliced steak and coat well. Marinate for at least 30 minutes, or refrigerate for up to 8 hours for deeper flavor.
- Making the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth. Set aside to let the flavors meld.
- Cooking the Steak: Heat a skillet or grill pan over medium-high heat. Remove the steak from the marinade and cook in batches for 2-3 minutes per side, until caramelized and cooked through. Transfer cooked steak to a plate and let rest briefly.
- Assembling the Bowls: Place cooked rice at the base of each bowl. Top with cooked steak slices, shredded carrots, cucumber slices, kimchi if using, and sliced green onions.
- Finishing Touches: Drizzle the prepared spicy cream sauce over the assembled bowls. Sprinkle with sesame seeds if desired for extra crunch and flavor.
- Serving: Serve immediately while the steak is warm and the flavors are fresh. Enjoy your vibrant Korean BBQ Steak Rice Bowls!
Notes
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Gochujang is a fermented Korean chili paste and optional, but adds authentic flavor and heat.
- You can substitute flank or sirloin steak with ribeye or skirt steak if preferred.
- Use brown rice for a healthier, fiber-rich alternative.
- Kimchi adds a tangy fermented flavor but can be omitted if unavailable.
- Adjust the amount of sriracha in the sauce to control the spiciness level.
- Marinating longer (up to 8 hours) enhances the depth of flavor in the steak.
Keywords: Korean BBQ, steak rice bowls, spicy cream sauce, Korean steak, easy dinner, rice bowl recipe, gochujang, marinade, stove cooked steak
