Description
Korean BBQ steak rice bowls with spicy cream sauce feature tender, marinated steak served over rice with fresh vegetables and a creamy, spicy drizzle. This hearty and customizable bowl brings bold Korean BBQ flavors to your kitchen with minimal effort.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
- 1 tablespoon rice vinegar
- 1/4 teaspoon black pepper
- 1 tablespoon gochujang (optional)
- 1/3 cup mayonnaise
- 1–2 tablespoons sriracha or gochujang
- 1 tablespoon lime juice or rice vinegar
- 1 teaspoon honey (optional)
- 1–2 teaspoons water (to thin if needed)
- 2 cups steamed white or brown rice
- 1 cup shredded lettuce or cabbage
- 1/2 cucumber, thinly sliced
- 1 carrot, cut into ribbons or matchsticks
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Optional: fried egg, kimchi
Instructions
- In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, black pepper, and gochujang (if using). Add sliced steak and marinate for at least 30 minutes, or overnight.
- Meanwhile, cook the rice and prepare toppings: lettuce, cucumber, carrots, and green onions.
- In a small bowl, whisk together mayonnaise, sriracha or gochujang, lime juice, honey (if using), and water to thin. Refrigerate until ready to use.
- Heat a skillet or grill pan over medium-high heat. Cook marinated steak in batches for 1–2 minutes per side, until browned and cooked through.
- Assemble each bowl with a base of rice, then add vegetables and cooked steak.
- Drizzle spicy cream sauce over the top and garnish with sesame seeds, green onions, and optional fried egg or kimchi.
Notes
- Substitute steak with chicken, shrimp, or tofu.
- Use cauliflower rice and more greens for a lighter version.
- Add avocado slices or edamame for extra texture and nutrients.
- Double the sriracha for more heat or top with gochujang.
- Spicy cream sauce keeps in the fridge for up to a week.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
