Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender, marinated flank or sirloin steak cooked to caramelized perfection and served over fluffy white or brown rice. Fresh shredded carrots, crisp cucumber, and optional tangy kimchi add vibrant crunch and flavor. The dish is finished with a creamy, spicy sauce made from mayonnaise, sriracha, lime juice, and honey, garnished with green onions and toasted sesame seeds for an authentic Korean-inspired meal that’s perfect for a quick weeknight dinner or casual entertaining.
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 mix well to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor absorption.
- Making the Spicy Cream Sauce: While the steak marinates, whisk together mayonnaise, sriracha, lime juice, and honey in a small bowl. Adjust spiciness and sweetness to taste. Set the sauce aside until ready to serve.
- Cooking the Steak: Heat a skillet or grill pan over medium-high heat. Remove the steak slices from the marinade, letting excess drip off. Cook the steak pieces for 2-3 minutes on each side until nicely caramelized and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Set cooked steak aside briefly.
- Assembling the Bowls: Divide the cooked rice evenly into bowls. Top each bowl with the cooked steak, shredded carrots, thinly sliced cucumber, kimchi if using, and sliced green onions for freshness and color.
- Finishing Touches: Drizzle the prepared spicy cream sauce generously over each bowl. Sprinkle with toasted sesame seeds if desired to add nuttiness and texture.
- Serving: Serve the Korean BBQ Steak Rice Bowls immediately while warm for the best flavor and experience. Enjoy this vibrant and balanced meal packed with savory, spicy, and fresh elements.
Notes
- For best results, marinate steak for at least 1 hour or overnight to maximize flavor.
- Gochujang is a Korean chili paste that adds authentic heat and flavor, but it can be omitted if you prefer milder bowls.
- Use brown rice for a healthier, fiber-rich option.
- Kimchi provides a fermented tang and crunch but is optional based on preference.
- If you want a vegetarian version, substitute steak with marinated grilled tofu or mushrooms.
- Adjust sriracha in the sauce to control the spice level.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, quick dinner, Korean cuisine, marinated steak, easy bowl meal
