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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean
  • Diet: Vegetarian

Description

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a delicious and satisfying meal. Tender slices of marinated steak are served over fluffy white rice, topped with crunchy vegetables, tangy kimchi, and a spicy cream sauce. This recipe is a perfect balance of savory, sweet, and spicy flavors.


Ingredients

Scale

For the Steak:

  • 1 lb flank steak, thinly sliced against the grain
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon vegetable oil

For the Bowls:

  • 2 cups cooked white rice
  • 1 cup shredded carrots
  • 1 cup cucumber, thinly sliced
  • 1/2 cup kimchi
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds

For the Spicy Cream Sauce:

  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon lime juice
  • 1 teaspoon honey

Instructions

  1. Marinate the Steak: In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang. Add the sliced steak and marinate for at least 30 minutes, or up to 2 hours.
  2. Cook the Steak: Heat vegetable oil in a large skillet over medium-high heat. Cook the marinated steak for 2-3 minutes per side, or until fully cooked and slightly caramelized.
  3. Make the Spicy Cream Sauce: In a small bowl, mix together mayonnaise, sriracha, lime juice, and honey.
  4. Assemble the Bowls: Divide the cooked rice among 4 bowls. Top each with steak, shredded carrots, cucumber, kimchi, and green onions. Drizzle with spicy cream sauce and sprinkle with sesame seeds. Serve warm.

Notes

  • You can substitute flank steak with skirt steak or ribeye.
  • For a gluten-free option, use tamari instead of soy sauce.
  • Add avocado or steamed broccoli for extra nutrition.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 520
  • Sugar: 8g
  • Sodium: 890mg
  • Fat: 24g
  • Saturated Fat: 5g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 75mg