Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce deliver a vibrant, flavorful meal combining tender marinated steak, fresh vegetables, and a creamy, spicy sauce. This dish pairs well-cooked marinated flank or sirloin steak with crisp carrots, cucumber, and optional kimchi over steamed rice, finished with a tangy sriracha lime mayo for a perfect balance of savory, sweet, and heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Ingredients
Scale
Marinade and Steak
- 1 lb flank or sirloin steak, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp gochujang (optional)
Rice Bowls
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup kimchi (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Marinating the Steak: In a bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and optional gochujang. Add the thinly sliced steak to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours to develop deep flavor.
- Making the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth. Set aside to allow flavors to meld.
- Cooking the Steak: Preheat a skillet or grill pan over medium-high heat. Remove steak slices from marinade, letting excess drip off. Cook steak slices for 2 to 3 minutes per side, or until caramelized and cooked to desired doneness. Transfer cooked steak to a plate and let rest briefly.
- Assembling the Bowls: Place the cooked rice at the bottom of each bowl. Top the rice with cooked steak slices, shredded carrots, thinly sliced cucumber, optional kimchi, and sliced green onions arranged evenly.
- Finishing Touches: Drizzle the spicy cream sauce generously over the assembled bowls. Sprinkle with sesame seeds if using for added texture and flavor.
- Serving: Serve the Korean BBQ steak rice bowls immediately to enjoy the contrasting hot and fresh ingredients at their best.
Notes
- Marinate steak for a minimum of 30 minutes but preferably up to 8 hours for enhanced flavor.
- Use brown rice for a nuttier, healthier option or white rice for a traditional taste.
- Gochujang adds authentic Korean spice but can be omitted if sensitive to heat.
- Kimchi is optional but adds a fermented tang and texture contrast typical of Korean cuisine.
- Adjust sriracha in the sauce to control the level of spiciness.
Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, gochujang, kimchi, easy Korean recipe
