Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a flavorful fusion dish featuring marinated grilled steak, fluffy rice, and fresh vegetables, topped with a creamy, spicy gochujang-based sauce.
Ingredients
Units
Scale
- 1 lb flank steak or ribeye, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 2 cups cooked white rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup kimchi (optional)
- 1 green onion, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- 1/4 cup mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and black pepper. Add steak and marinate for at least 30 minutes.
- Heat a grill pan or skillet over medium-high heat and cook marinated steak slices for 2–3 minutes per side until cooked through and caramelized. Set aside.
- In a small bowl, whisk together mayonnaise, gochujang, lime juice, and honey to make the spicy cream sauce.
- Divide rice into bowls and top with cooked steak, shredded carrots, sliced cucumber, and kimchi if using.
- Drizzle spicy cream sauce over the top and garnish with green onions and sesame seeds.
- Serve immediately while warm.
Notes
- Use store-bought Korean BBQ marinade to save time.
- Adjust gochujang quantity for preferred spice level.
- Great for meal prep—store components separately and assemble before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg