Go Back
–+ servings
Korean BBQ Steak Rice Bowls

Savor Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Delicious Korean BBQ Steak Rice Bowls packed with tender steak, fluffy rice, and a spicy cream sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound Flank or Sirloin Steak Choose well-marbled cuts for optimal tenderness.
  • 1/4 cup Soy Sauce Opt for high-quality soy sauce for richer flavor.
  • 2 tablespoons Brown Sugar Honey can be used as a natural sweetener alternative.
  • 1 tablespoon Sesame Oil Don't skip this ingredient for maximum flavor.
  • 3 cloves Garlic Fresh, minced garlic is essential.
  • 1 teaspoon Grated Ginger Adjust the amount based on your spice preference.
  • 1 tablespoon Rice Vinegar Apple cider vinegar is a good substitute.
  • 1 tablespoon Gochujang (optional) Adjust quantity based on heat tolerance.
For the Rice Bowl
  • 2 cups Cooked White or Brown Rice Brown rice contributes a nuttier flavor.
  • 1 cup Shredded Carrots Bell peppers can be substituted.
  • 1 cup Cucumber Thinly sliced for a refreshing bite.
  • 1/2 cup Kimchi Optional, provide authentic Korean flavor.
For the Toppings
  • 2 stalks Green Onions Adds mild onion flavor.
  • 2 tablespoons Sesame Seeds Optional for garnish.
For the Spicy Cream Sauce
  • 1/2 cup Mayonnaise Opt for low-fat if desired.
  • 2-3 tablespoons Sriracha Adjust quantity to suit your heat level.
  • 1 tablespoon Lime Juice Always go for fresh.
  • 1 tablespoon Honey Maple syrup can be used as an alternative.

Equipment

  • Skillet
  • Medium bowl
  • small bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and optional gochujang for heat. Place your sliced flank or sirloin steak into the marinade, ensuring each piece is well-coated. Cover and let it marinate in the refrigerator for at least 30 minutes.
  2. While the steak is marinating, prepare the spicy cream sauce. In a separate small bowl, whisk together mayonnaise, sriracha, fresh lime juice, and honey until smooth and creamy. Taste and adjust for spice and sweetness as desired.
  3. After marinating, heat a skillet or grill pan over medium-high heat. Once hot, carefully place the marinated steak in the pan, allowing it to sear for about 2-3 minutes on each side, or until it’s nicely caramelized.
  4. Start with a base of warm cooked rice. Layer the perfectly cooked steak slices on top, followed by shredded carrots, thinly sliced cucumber, and a few dollops of kimchi if you're using it.
  5. Generously drizzle your homemade spicy cream sauce over the assembled steak bowls. Make sure to get a good distribution of the sauce.
  6. Finish off your Korean BBQ Steak Rice Bowls with a sprinkle of sliced green onions and toasted sesame seeds for added crunch and flavor. Serve hot.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 75gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 1200mgPotassium: 600mgFiber: 4gSugar: 12gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Ensure to slice against the grain for a tender steak. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!