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Embark on a culinary journey to Korea with this delightful recipe for Korean BBQ Steak Rice Bowls, topped with a zesty spicy cream sauce. This dish marries savory marinated steak with fresh vegetables and creamy sauce, offering a harmonious balance of flavors and textures. Perfect for a weeknight dinner or a gathering with friends, these rice bowls are easy to prepare and can be customized to suit your taste. In this article, we’ll explore each component of the recipe, providing step-by-step instructions and insights into the ingredients that make this dish special.
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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Discover the vibrant flavors of Korean BBQ with these delicious Steak Rice Bowls topped with a spicy cream sauce. Perfect for a weeknight dinner or gatherings, this dish features tender marinated steak, fresh veggies, and a kick from gochujang. Easy to prepare and customizable to your taste, it's a satisfying meal that embraces the essence of Korean cuisine. Dive in and elevate your dining experience with every bite! #KoreanBBQ #SteakRiceBowl #Foodie #Delicious #Recipe #HomeCooking #SpicySauce

Ingredients

For the Marinated Steak:

1 lb flank steak or ribeye

1/4 cup soy sauce

2 tbsp brown sugar

2 cloves garlic, minced

1 tbsp sesame oil

1 tbsp rice vinegar

1/2 tsp crushed red pepper flakes

1 tsp ground ginger

2 green onions, chopped (for garnish)

For the Rice Bowls:

2 cups cooked jasmine rice

1 cup steamed broccoli florets

1 cup shredded carrots

1 cup sliced cucumbers

1/4 cup sesame seeds (for garnish)

For the Spicy Cream Sauce:

1/2 cup sour cream

2 tbsp gochujang (Korean chili paste)

1 tbsp mayonnaise

1 tsp lime juice

Salt and pepper to taste

Instructions

Marinate the Steak:

    - In a bowl, mix the soy sauce, brown sugar, minced garlic, sesame oil, rice vinegar, crushed red pepper flakes, and ground ginger.

      - Place the steak in a resealable bag or shallow dish and pour the marinade over it.

        - Seal the bag (or cover the dish) and refrigerate for at least 30 minutes, preferably 2-4 hours for maximum flavor.

          Prepare the Spicy Cream Sauce:

            - In a small mixing bowl, combine the sour cream, gochujang, mayonnaise, and lime juice.

              - Whisk until smooth, then season with salt and pepper to taste. Set aside.

                Cook the Steak:

                  - Remove the steak from the marinade and let excess marinade drip off.

                    - Heat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare (adjust cooking time for your preferred doneness).

                      - Once cooked, remove from heat and let it rest for 5-10 minutes before slicing thinly against the grain.

                        Assemble the Rice Bowls:

                          - Divide the cooked jasmine rice among serving bowls.

                            - Top each bowl with sliced steak, steamed broccoli, shredded carrots, and sliced cucumbers.

                              - Drizzle a generous amount of the spicy cream sauce over the top, and sprinkle with sesame seeds and chopped green onions for garnish.

                                Serve:

                                  - Serve the bowls immediately, allowing guests to mix everything together before enjoying.

                                    Prep Time: 15 minutes | Total Time: 1 hour (plus marinating time) | Servings: 4