Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
These Korean BBQ Steak Rice Bowls combine tender marinated flank or sirloin steak with a flavorful spicy cream sauce, served atop fluffy cooked rice and topped with fresh vegetables and optional kimchi. Perfect for a quick yet satisfying meal, this recipe features a blend of classic Korean flavors and easy stovetop cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Ingredients
Scale
For the 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)
For the Rice Bowls
- 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)
For the 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 the marinade, stirring to coat evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours to allow the flavors to penetrate the meat.
- Making the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth and well combined. Set aside and refrigerate until ready to use.
- Cooking the Steak: Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated steak slices in a single layer (you may need to do this in batches). Cook each side for 2-3 minutes until the steak is caramelized and cooked through. Remove from heat and set aside.
- Assembling the Bowls: Place cooked rice into serving bowls as the base. Top each bowl with cooked steak slices, shredded carrots, thinly sliced cucumber, kimchi if using, and sliced green onions.
- Finishing Touches: Drizzle the prepared spicy cream sauce over the assembled bowls. Sprinkle sesame seeds on top if using for added texture and flavor.
- Serving: Serve the Korean BBQ Steak Rice Bowls immediately while the steak is warm. Enjoy the harmonious blend of spicy, savory, and fresh flavors in every bite.
Notes
- Marinate the steak longer for deeper flavor, but avoid exceeding 8 hours to prevent texture breakdown.
- Use brown rice for a nuttier flavor and added fiber.
- Gochujang adds authentic Korean spice but can be omitted or replaced with another chili paste.
- Kimchi is optional but adds a tangy, fermented contrast that complements the bowl well.
- The spicy cream sauce can be adjusted in heat by varying the amount of sriracha.
- Leftover steak and sauce can be refrigerated and used within 2 days.
Keywords: Korean BBQ, steak rice bowls, spicy cream sauce, quick dinner, Korean recipe, flank steak, sirloin steak, marinated steak
