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['Close-up of Korean BBQ steak rice bowl with colorful vegetables and creamy sauce.', 'Side view of a delicious Korean BBQ steak rice bowl featuring vibrant toppings.', 'Juicy sliced steak over rice with carrots, cucumber, kimchi, and spicy cream sauce.', 'Tantalizing Korean BBQ rice bowl served with fresh veggies and a drizzle of sauce.']

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

A flavorful and easy-to-make rice bowl featuring marinated Korean BBQ steak topped with spicy cream sauce and fresh vegetables.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Korean
Servings 4 servings
Calories 650 kcal

Ingredients
  

For the Korean BBQ Steak Marinade

  • 1 lb flank steak or sirloin, thinly sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon gochujang (Korean chili paste)
  • 1 tablespoon vegetable oil (for cooking)

For the Spicy Cream Sauce

  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon sesame oil
  • 1 teaspoon lime juice
  • 1 teaspoon sugar

For the Bowls

  • 2 cups cooked white rice (or brown rice)
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1 cup kimchi
  • 2 green onions sliced
  • 1 tablespoon sesame seeds

Instructions
 

  • Mix soy sauce, sugar, sesame oil, rice vinegar, garlic, ginger, and gochujang. Add steak and marinate for 30 minutes.
  • Whisk mayonnaise, sriracha, sesame oil, lime juice, and sugar to make the spicy cream sauce. Chill until ready.
  • Cook marinated steak in a skillet with oil over medium-high heat for 1-2 minutes per side until browned.
  • Assemble bowls with rice, steak, vegetables, drizzle with sauce, and sprinkle sesame seeds.

Notes

Use thinly sliced steak for quick cooking and maximum flavor.
Keyword Rice, Spicy Sauce, Steak