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Savor Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Savor Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Bliss

Savor Korean BBQ Steak Rice Bowls with Spicy Cream Sauce recipe offers a delightful flavor explosion and customizable goodness for ideal weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound Flank or Sirloin Steak Tender cuts ideal for marinating; swap for chicken breast or firm tofu for a lighter option.
  • 1/4 cup Soy Sauce Use gluten-free soy sauce if needed.
  • 2 tablespoons Brown Sugar Balances the saltiness.
  • 1 tablespoon Sesame Oil Adds a delightful nutty flavor.
  • 3 cloves Garlic Minced, for extra depth.
  • 1 tablespoon Ginger Grated, provides warmth.
  • 2 tablespoons Rice Vinegar Brings acidity to brighten the dish.
  • 1 tablespoon Gochujang Optional; adjust for spice preference.
For the Rice Bowl
  • 4 cups Cooked White or Brown Rice Brown rice offers a nuttier taste.
  • 1 cup Shredded Carrots Can swap for colorful bell peppers.
  • 1 cup Cucumber Provides freshness; can use thinly sliced radishes instead.
  • 1 cup Kimchi Optional; omit if sensitive to fermented foods.
  • 1/4 cup Green Onions Fresh garnish.
For the Spicy Cream Sauce
  • 1/2 cup Mayonnaise Base providing creaminess.
  • 2 tablespoons Sriracha Adjust for desired heat level.
  • 1 tablespoon Lime Juice Adds fresh tartness.
  • 1 tablespoon Honey Balances heat with sweetness.
  • 1 tablespoon Sesame Seeds Optional; sprinkle on top.

Equipment

  • large mixing bowl
  • Skillet
  • whisk

Method
 

Preparation Steps
  1. In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and optional gochujang. Whisk until smooth and add the flank or sirloin steak. Cover and let sit in the refrigerator for at least 30 minutes or up to 8 hours.
  2. While the steak marinates, prepare the spicy cream sauce by whisking together mayonnaise, sriracha, lime juice, and honey in a separate bowl. Set aside at room temperature.
  3. Heat a large skillet over medium-high heat for 2-3 minutes. Remove steak from marinade, allowing excess to drip off, then cook for 2-3 minutes per side until caramelized.
  4. Remove steak from skillet and let it rest before slicing against the grain into thin strips.
  5. Divide the cooked rice between serving bowls, layer sliced steak on top, and add shredded carrots and cucumber. Include kimchi and green onions.
  6. Drizzle the spicy cream sauce over each bowl and sprinkle with toasted sesame seeds.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 8gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For optimal flavor, let the steak marinate for at least 30 minutes. Customize your vegetables and adjust the sauce heat to suit your taste.

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