Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
These Korean BBQ Steak Rice Bowls combine thinly sliced marinated steak with fresh vegetables and a zesty spicy cream sauce for a flavorful, satisfying meal. The steak is marinated in a savory-sweet Korean-inspired sauce, quickly seared to caramelized perfection, and served over rice with crisp carrots, cucumber, kimchi, and green onions, finished with a creamy, spicy drizzle.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- 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 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)
Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Marinating 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 to this marinade and toss to coat evenly. Cover and let marinate for at least 30 minutes or up to 8 hours in the refrigerator to develop deep flavor.
- Making the Spicy Cream Sauce: While the steak marinates, whisk together mayonnaise, sriracha, lime juice, and honey in a small bowl until smooth and well combined. Set aside to allow flavors to meld.
- Cooking the Steak: Heat a skillet or grill pan over medium-high heat. Remove steak slices from marinade (discard excess marinade) and cook for 2 to 3 minutes per side until the steak is caramelized on the outside and cooked through to your desired doneness. Remove from heat and set aside.
- Assembling the Bowls: Spoon the cooked white or brown rice into bowls. Top the rice with the cooked steak slices, shredded carrots, thinly sliced cucumber, kimchi if using, and chopped green onions.
- Finishing Touches: Drizzle the prepared spicy cream sauce over the top of the assembled bowls. Sprinkle with sesame seeds if desired for extra flavor and crunch.
- Serving: Serve the Korean BBQ Steak Rice Bowls immediately while steak is warm and enjoy the balance of savory, spicy, and fresh flavors.
Notes
- Gochujang is a Korean fermented chili paste that adds authentic spice and depth but can be omitted if unavailable.
- For a healthier option, use brown rice instead of white rice.
- The steak can be substituted with other cuts like ribeye or skirt steak if preferred.
- Marinate the steak longer for more tender and flavorful meat.
- The spicy cream sauce can be adjusted in heat by varying the amount of sriracha.
- Kimchi adds a fermented tang and crunch but can be left out if you don’t have it or prefer a milder flavor.
Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, Korean recipe, easy dinner, marinated steak, kimchi, quick meal
