Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: 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); 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); 1/4 cup mayonnaise; 1 tbsp sriracha; 1 tsp lime juice; 1 tsp honey

Introduction

Korean BBQ Steak Rice Bowls are a flavorful and satisfying meal perfect for any day of the week. Tender marinated steak served over rice with crisp veggies and a spicy cream sauce brings vibrant Korean-inspired flavors to your table. This dish is easy to prepare and great for meal prep or a quick dinner.

A white bowl filled with three main layers: the bottom layer is fluffy white rice with visible grains, the middle layer consists of medium-rare grilled steak slices with dark char marks and a pink center, neatly arranged all around, and the top layer is creamy beige sauce drizzled with a reddish-brown sauce, garnished with finely chopped bright green chives in the center. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

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)

1/4 cup mayonnaise

1 tbsp sriracha

1 tsp lime juice

1 tsp honey

Instructions

Step 1: In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang if using. Add the thinly sliced steak and toss to coat. Marinate for at least 30 minutes, or up to 8 hours in the refrigerator.

Step 2: While the steak marinates, prepare the spicy cream sauce by whisking together mayonnaise, sriracha, lime juice, and honey in a small bowl. Set aside.

Step 3: Heat a skillet or grill pan over medium-high heat. Cook the steak slices for 2-3 minutes per side until nicely caramelized and cooked through. Remove from heat and set aside.

Step 4: To assemble the bowls, divide the cooked rice between serving bowls. Top with cooked steak, shredded carrots, cucumber slices, kimchi if using, and green onions.

Step 5: Drizzle the spicy cream sauce over each bowl and sprinkle with sesame seeds if desired. Serve immediately and enjoy!

Tips & Variations

For a milder sauce, reduce the sriracha or omit the gochujang from the marinade.

Substitute the steak with thinly sliced chicken or tofu for a different protein option.

Add avocado slices or steamed broccoli for extra texture and nutrition.

If you don’t have kimchi, a quick pickle of shredded cabbage and carrots works as a tangy substitute.

FAQs

Can I use a different cut of steak?

Yes, flank and sirloin are preferred for their tenderness and flavor, but you can also use skirt steak or ribeye thinly sliced. Avoid very tough cuts unless marinated longer.