Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Introduction

Korean BBQ Steak Rice Bowls are a flavorful and satisfying meal, combining tender marinated steak with fresh veggies and a spicy cream sauce. This dish is perfect for a quick weeknight dinner or a casual gathering with friends.

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

1. 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 mix well to coat. Marinate for at least 30 minutes or up to 8 hours in the refrigerator.
2. Step 2: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey to make the spicy cream sauce. Set aside.
3. Step 3: Heat a skillet or grill pan over medium-high heat. Cook the marinated steak slices for 2 to 3 minutes per side until caramelized and cooked through. Remove from heat and set aside.
4. Step 4: To assemble the bowls, place cooked rice at the bottom of each serving bowl. Top with cooked steak, shredded carrots, sliced cucumber, kimchi if using, and sliced green onions.
5. Step 5: Drizzle the spicy cream sauce over the bowls and sprinkle with sesame seeds if desired. Serve immediately and enjoy!

Tips & Variations

• For a vegetarian option, substitute the steak with grilled tofu or mushrooms marinated in the same sauce.
• Adjust the spiciness by adding more or less sriracha and gochujang to the sauce and marinade.
• Use leftover cooked rice to save time without sacrificing flavor.
• Add a fried egg on top for extra richness and protein.
• If kimchi is not available, substitute with pickled radishes or a simple cucumber salad for crunch.

Storage

Store leftover steak and prepared bowls separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet or microwave to avoid drying out. Assemble bowls fresh before serving to keep vegetables crisp and sauce flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak?

Yes, flank or sirloin are recommended for their tenderness and flavor, but skirt steak or ribeye thinly sliced also work well.

What can I use instead of gochujang?

If you don’t have gochujang, you can omit it or substitute with a mix of chili paste and a little miso paste for a similar depth and heat.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

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★★★★★

4.9 from 124 reviews

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a deliciously balanced meal featuring tender marinated steak, fresh vegetables, and a creamy, spicy sauce. Perfect for a quick yet flavorful weeknight dinner, this recipe combines savory, sweet, and tangy elements inspired by classic Korean BBQ flavors.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

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 Components

• 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

1. 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, ensuring it is well coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
2. Making the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth. Set aside to allow flavors to meld while you prepare the other components.
3. Cooking the Steak: Heat a skillet or grill pan over medium-high heat. Remove steak from marinade, letting excess drip off. Cook steak slices for 2-3 minutes per side until nicely caramelized and cooked through. Transfer cooked steak to a plate and let rest briefly.
4. Assembling the Bowls: Place cooked rice at the bottom of each serving bowl. Top the rice evenly with cooked steak slices, shredded carrots, thinly sliced cucumber, kimchi if using, and sliced green onions.
5. Finishing Touches: Drizzle the spicy cream sauce over the assembled bowls. Sprinkle with sesame seeds for added texture and flavor if desired.
6. Serving: Serve the Korean BBQ steak rice bowls immediately while warm. Enjoy the combination of savory, spicy, and fresh flavors.

Notes

• For a gluten-free option, use tamari or gluten-free soy sauce.
• Gochujang adds authentic Korean heat but can be omitted for a milder flavor.
• Brown rice can be substituted with white rice or quinoa for different textures.
• Kimchi adds a spicy fermented kick but is optional based on preference.
• Adjust the amount of sriracha in the spicy cream sauce to control the heat level.

Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, Asian inspired, quick dinner