Korean BBQ Steak Rice Bowls with Spicy Cream Sauce (Print Version)
Savor tender Korean BBQ steak over fluffy rice, topped with a creamy, spicy sauce. A flavorful, protein-packed meal ready in under an hour.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Korean
# Ingredients:
→ Korean BBQ Steak Marinade
01 -
1 1/2 lbs flank steak
02 -
1/4 cup low-sodium soy sauce
03 -
2 tbsp light brown sugar, packed
04 -
1 tbsp sesame oil
05 -
4 cloves garlic, minced
06 -
1 tbsp fresh ginger, grated
07 -
1/2 tsp black pepper
→ Spicy Gochujang Cream Sauce
08 -
1/2 cup mayonnaise
09 -
2 tbsp gochujang (Korean chili paste)
10 -
1 tbsp rice vinegar
11 -
1 tsp honey
12 -
1 tbsp water
→ Rice Bowl Foundation & Fresh Accents
13 -
3 cups cooked white rice
14 -
1/2 large cucumber, thinly sliced
15 -
1 large carrot, julienned
16 -
3 green onions, thinly sliced
17 -
1 tsp toasted sesame seeds, for garnish
# Instructions:
01 -
Combine 1/4 cup low-sodium soy sauce, 2 tbsp light brown sugar, 1 tbsp sesame oil, 4 cloves minced garlic, 1 tbsp grated fresh ginger, and 1/2 tsp black pepper in a bowl. Add 1 1/2 lbs flank steak, ensuring it's fully coated. Marinate for at least 20 minutes.
02 -
In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp gochujang, 1 tbsp rice vinegar, 1 tsp honey, and 1 tbsp water until smooth. This vibrant sauce is key for your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Set aside.
03 -
Thinly slice 1/2 large cucumber and julienne 1 large carrot. Thinly slice 3 green onions for garnish. These fresh components add essential crunch and color to your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
04 -
Heat a large skillet or grill pan over medium-high heat. Sear the marinated flank steak for 4-6 minutes per side for medium-rare, or until desired doneness. Achieve a beautiful char for maximum flavor in your Korean BBQ Steak Rice Bowls.
05 -
Transfer the cooked flank steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute. Then, thinly slice the steak against the grain into bite-sized pieces.
06 -
Divide 3 cups cooked white rice among four bowls. Top generously with the sliced Korean BBQ steak, cucumber, and carrots. Drizzle with the spicy gochujang cream sauce and garnish with sliced green onions and 1 tsp toasted sesame seeds. Enjoy your delicious Korean BBQ Steak Rice Bowls with Spicy Cream Sauce!
# Notes:
01 -
For deeper flavor, marinate the flank steak for at least 2 hours, or even overnight in the refrigerator.
02 -
Leftover steak, rice, and vegetables can be stored separately in airtight containers for up to 3 days. Store the spicy cream sauce separately.
03 -
Feel free to customize your bowls with other fresh toppings like kimchi, a fried egg, or a sprinkle of chopped cilantro.
04 -
If flank steak isn't available, skirt steak or sirloin can be excellent substitutes for this recipe.
# Tools You'll Need:
01 -
Mixing bowls
02 -
Whisk
03 -
Grill pan or cast iron skillet
04 -
Cutting board
05 -
Sharp knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 800 kcal
Total Fat: 43 g
Total Carbohydrate: 48 g
Protein: 53 g