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Korean Bbq Steak Rice Bowls With Spicy Cream Sauce

This flavorful dish combines tender marinated steak with rice and a zesty spicy cream sauce, creating a delicious and satisfying meal that's perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course main dish
Cuisine Korean
Servings 4 People
Calories 500 kcal

Equipment

  • 1 grill or skillet
  • 1 rice cooker or pot
  • 1 mixing bowl
  • 1 whisk or fork
  • 1 cutting board
  • 1 measuring cups and spoons
  • 4 serving bowls

Ingredients
  

  • 1 lb flank steak
  • 2 cups cooked white or brown rice
  • ½ cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • ½ cup mayonnaise
  • 2 tablespoons gochujang (Korean chili paste) Adjust according to spice level preference.
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon sesame seeds
  • 4 stalks green onions, chopped

Instructions
 

  • In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and minced ginger. Whisk until well blended.
  • Place the flank steak in a shallow dish or resealable bag and pour the marinade over it. Allow to marinate for at least 15 minutes or up to 2 hours for more flavor.
  • While the steak marinates, cook your rice according to the package instructions in a rice cooker or pot.
  • Prepare the spicy cream sauce by combining mayonnaise, gochujang, rice vinegar, and lime juice in another bowl. Whisk together until smooth and well mixed.
  • Heat a grill or skillet over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes on each side or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing thinly against the grain.
  • To assemble the rice bowls, start with a base of cooked rice. Top with sliced steak, a drizzle of spicy cream sauce, chopped green onions, and sesame seeds.
  • Optionally, add vegetables like steamed broccoli or sliced bell peppers for extra color and nutrition.

Notes

You can add vegetables like steamed broccoli or sliced bell peppers to the bowls for extra color and nutrition.
Adjust the amount of gochujang in the sauce to your preferred spice level.
Leftover steak can be stored in the refrigerator for up to 3 days and reheated when needed.