Description
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce deliver restaurant-quality flavors in just 30 minutes! Tender marinated beef, fresh vegetables, fluffy rice, and a creamy Korean-inspired sauce create the perfect balance of sweet, savory, and spicy flavors. This easy recipe is perfect for weeknight dinners, meal prep, or impressing guests with minimal effort.
Ingredients
- For the Korean BBQ Steak Marinade:
- 1 lb flank steak or sirloin, sliced thin against the grain
- 3 tablespoons soy sauce (low-sodium preferred)
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice wine vinegar
- 1 teaspoon Korean chili flakes (gochugaru) or red pepper flakes
- 2 green onions, chopped
- For the Spicy Cream Sauce:
- ½ cup mayonnaise
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- For the Rice Bowls:
- 2 cups cooked jasmine or short-grain rice
- 1 cucumber, julienned
- 1 large carrot, julienned
- 1 cup purple cabbage, thinly sliced
- 2 cups fresh spinach or mixed greens
- 2 tablespoons vegetable oil for cooking
- Sesame seeds for garnish
- Additional green onions for garnish
Instructions
- Marinate the steak: In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice wine vinegar, and Korean chili flakes. Add thinly sliced steak and marinate for 15 minutes to 2 hours.
- Prepare the spicy cream sauce: In a small bowl, combine mayonnaise, gochujang, rice vinegar, sesame oil, honey, and minced garlic. Whisk until smooth. Adjust spice level to taste.
- Prepare vegetables: Julienne cucumber and carrot into thin matchsticks. Thinly slice purple cabbage. Wash and dry spinach or mixed greens.
- Cook the steak: Heat vegetable oil in a large skillet over medium-high heat. Remove steak from marinade and cook for 2-3 minutes per side until caramelized and cooked through.
- Assemble bowls: Divide warm rice between 4 bowls. Arrange cooked steak, fresh vegetables, and greens in sections over rice.
- Finish and serve: Drizzle spicy cream sauce over each bowl. Garnish with sesame seeds and chopped green onions. Serve immediately.
Notes
Storage: Store components separately in refrigerator for up to 3 days. Reheat steak gently before serving.
Substitutions: Use tamari for gluten-free option. Substitute sriracha + miso paste if gochujang unavailable. Cauliflower rice works for low-carb version.
Pro Tips: Slice steak against the grain for maximum tenderness. Marinate longer for deeper flavor. Adjust sauce spice level by varying gochujang amount.
- Prep Time: 15
- Cook Time: 15
- Category: Main Dish
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 12g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Korean BBQ steak rice bowls, Korean beef bowl, spicy cream sauce, Korean marinade, Asian rice bowl, Korean BBQ recipe, beef rice bowl, Korean steak, gochujang sauce, Korean bowl recipe