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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Savor Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Enjoy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce—a quick, customizable dish bursting with flavors and textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Flank or Sirloin Steak Tender cuts that soak up the marinade beautifully.
For the Rice Base
  • 2 cups Cooked White or Brown Rice The perfect comforting base that complements the other flavors.
For the Crunchy Veggies
  • 1 cup Shredded Carrots Adds sweetness and a delightful crunch.
  • 1 cup Cucumber Offers a refreshing, crisp texture.
  • 2 Green Onions Fresh garnish that adds a mild onion flavor.
  • 1/2 cup Kimchi A traditional Korean zing that enhances the dish.
For the Flavorful Marinade
  • 1/4 cup Soy Sauce The main marinade ingredient providing deep umami flavor.
  • 2 tbsp Brown Sugar Balances the savory with a hint of sweetness.
  • 1 tbsp Sesame Oil Enhances the marinade with a fragrant boost.
  • 2 cloves Garlic Infuses a robust flavor into the dish.
  • 1 tsp Grated Ginger Adds warmth and zest to the marinade.
  • 1 tbsp Rice Vinegar Helps to brighten flavors with a splash of acidity.
  • 1 tsp Gochujang Adds spicy depth according to your heat preference.
For the Spicy Cream Sauce
  • 1/4 cup Mayonnaise Provides rich creaminess for the sauce.
  • 1 tbsp Sriracha Adds just the right amount of kick to the sauce.
  • 1 tsp Lime Juice Freshens up the sauce flavors.
  • 1 tsp Honey A touch of sweetness to balance the spice.
For the Finishing Touches
  • 1 tbsp Sesame Seeds For visual appeal and a nutty flavor; consider toasting them for added crunch.

Equipment

  • Mixing bowl
  • Skillet or grill pan
  • small bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 tablespoon rice vinegar, and 1 teaspoon of optional gochujang. Add your sliced flank or sirloin steak, ensuring it's well coated. Cover and marinate for at least 30 minutes in the refrigerator.
  2. In a small bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon lime juice, and 1 teaspoon honey until smooth and well blended. Set it aside in the fridge.
  3. Preheat a skillet or grill pan over medium-high heat for about 2 minutes. Add the marinated steak to the pan, spreading it out evenly. Cook the steak slices for 2-3 minutes on each side until they're beautifully caramelized.
  4. Layer 2 cups of cooked white or brown rice at the bottom of your bowls. Next, arrange the sliced steak on top of the rice, followed by shredded carrots, sliced cucumber, and a scoop of kimchi.
  5. Drizzle the spicy cream sauce over the assembled bowls to combine all the delightful flavors.
  6. Finish by sprinkling sliced green onions and optional toasted sesame seeds on top. Serve immediately.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For best flavor absorption, marinate the steak for at least 30 minutes. Swap steak for chicken or tofu, and use quinoa instead of rice for a low-carb option.

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