Description
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce feature tender, marinated steak served over a bed of fluffy rice, topped with a spicy, creamy sauce that adds a perfect balance of heat and richness. This dish combines the bold flavors of Korean BBQ with a creamy kick, making it a satisfying and flavorful meal that’s perfect for dinner any night of the week.
Ingredients
For the Korean BBQ Steak:
- 1 lb flank steak or skirt steak, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp gochujang (Korean red chili paste)
- 1 tsp sesame seeds
- 1 green onion, chopped (for garnish)
For the Spicy Cream Sauce:
- ½ cup mayonnaise
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tbsp honey
- 1 tbsp water (to adjust consistency)
- Salt and pepper, to taste
For the Rice Bowls:
- 2 cups cooked white rice (or brown rice)
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 avocado, sliced
- 2–3 boiled eggs (optional, for garnish)
- Pickled vegetables (optional, for garnish)
Instructions
-
1️⃣ Marinate the Steak
In a bowl, combine the soy sauce, sesame oil, brown sugar, rice vinegar, garlic, ginger, and gochujang. Mix until well combined.
Place the sliced steak in the marinade and let it sit for at least 30 minutes (or up to 2 hours in the fridge) to absorb the flavors.2️⃣ Make the Spicy Cream Sauce
In a separate bowl, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, garlic powder, honey, and water. Adjust the water to reach your desired sauce consistency. Season with salt and pepper to taste.3️⃣ Cook the Steak
Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated steak and cook for 2-3 minutes per side, until it’s nicely seared and cooked to your preferred level of doneness. Remove from heat and set aside.4️⃣ Assemble the Rice Bowls
Divide the cooked rice into bowls.
Top each bowl with the grilled steak, cucumber slices, julienned carrots, and avocado slices. Add a boiled egg to each bowl, if desired, and garnish with pickled vegetables, sesame seeds, and chopped green onions.5️⃣ Drizzle the Sauce
Generously drizzle the spicy cream sauce over the steak and rice in each bowl. Serve immediately and enjoy!
Notes
- You can use any cut of steak, but flank or skirt steak works best as it’s tender and absorbs marinades well.
- For a spicier kick, increase the amount of gochujang in the sauce or add some chili flakes.
- If you prefer a healthier option, you can use a lighter mayonnaise or yogurt instead of regular mayonnaise for the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean, Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 980
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 165mg