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Korean BBQ Steak Rice Bowls with Easy Spicy Cream Sauce

Korean BBQ steak rice bowls - featured image
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These Korean BBQ Steak Rice Bowls are a quick, flavorful meal featuring juicy marinated steak, fluffy rice, crisp veggies, and a creamy, spicy sauce. Perfect for busy weeknights or meal prep, this customizable bowl brings restaurant-quality Korean BBQ flavors to your home kitchen—no grill required.

Ingredients

Scale
  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated or finely chopped
  • 1 tbsp gochujang (Korean chili paste)
  • 2 scallions, thinly sliced (divided for marinade and garnish)
  • 1/2 tsp black pepper
  • 3 cups cooked white rice (short-grain preferred, but jasmine, basmati, or brown rice work)
  • 1 large carrot, julienned or grated
  • 1 small cucumber, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • Kimchi (optional, for serving)
  • Sesame seeds (for garnish)
  • 1/3 cup mayonnaise (Kewpie or regular)
  • 2–3 tbsp sriracha or gochujang (adjust to taste)
  • 1 tbsp lime juice
  • 1 tsp honey (optional)
  • 1 tsp sesame oil

Instructions

  1. In a large bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, half the scallions, and black pepper.
  2. Add the thinly sliced steak and toss to coat. Cover and marinate in the fridge for at least 20 minutes (up to 2 hours for deeper flavor).
  3. While steak marinates, rinse 1.5 cups white rice under cold water until clear. Add 2 cups water and cook according to package directions or in a rice cooker. Fluff with a fork when done.
  4. In a small bowl, whisk together mayonnaise, sriracha or gochujang, lime juice, honey (if using), and sesame oil. Adjust spice level to taste. Set aside.
  5. Julienne or grate the carrot, thinly slice the cucumber, and cut the red bell pepper into thin strips. Set aside with kimchi if using. Slice remaining scallions for garnish.
  6. Heat a nonstick skillet or grill pan over medium-high heat. Drizzle with a little high-heat oil. Remove steak from marinade (let excess drip off) and cook in batches, searing strips for 1–2 minutes per side until browned and just cooked through. Transfer cooked steak to a plate and repeat with remaining steak.
  7. To assemble, scoop rice into bowls (about 1 cup per serving). Top with steak strips, then arrange carrots, cucumber, bell pepper, and kimchi around the edges.
  8. Drizzle generously with spicy cream sauce. Sprinkle sesame seeds and remaining scallions over the top.
  9. Serve immediately. Store leftovers in airtight containers in the fridge for up to 3 days, keeping sauce and veggies separate from rice and steak for best texture.

Notes

For best results, slice steak as thinly as possible against the grain. Marinate for at least 20 minutes, but longer is better for flavor. Adjust the spicy cream sauce to your preferred heat level. For gluten-free, use tamari and check your gochujang. Brown rice or cauliflower rice can be substituted for white rice. Leftovers are great for meal prep and can be stored for up to 3 days.

Nutrition

Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, easy Korean recipe, weeknight dinner, meal prep, Asian rice bowl, gochujang, comfort food, homemade Korean BBQ

Find it online: https://norasfoods.com/korean-bbq-steak-rice-bowls-recipe-easy-spicy-cream-sauce/