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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender, marinated flank or skirt steak grilled to perfection and served over fluffy steamed rice. Topped with a creamy, spicy sauce made from mayonnaise and gochujang, and fresh vegetables like cucumbers and carrots, this quick and easy meal packs bold Korean flavors with a satisfying balance of textures and spice. Perfect for weeknight dinners, meal prep, or casual gatherings, this versatile recipe is customizable to suit different proteins, spice levels, and dietary preferences.

Ingredients

Scale

Steak and Marinade

  • 1 lb flank or skirt steak
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar

Rice

  • 2 cups steamed white or jasmine rice

Spicy Cream Sauce

  • 1/3 cup mayonnaise
  • 1–2 tbsp gochujang (Korean chili paste), adjust to taste
  • 1 tbsp lime juice
  • 1 tsp honey
  • Pinch of salt

Fresh Vegetables and Garnishes

  • 1/2 cup sliced cucumbers
  • 1/2 cup shredded carrots
  • 2 scallions, thinly sliced
  • 1 tbsp sesame seeds
  • 2 tbsp chopped fresh cilantro

Instructions

  1. Prepare the Korean BBQ Marinade: In a bowl, whisk together soy sauce (or tamari), brown sugar, minced garlic, grated ginger, sesame oil, and rice vinegar until well combined to create a flavorful marinade that tenderizes and seasons the steak.
  2. Marinate the Steak: Place the flank or skirt steak in a shallow dish or resealable bag, pour the marinade over it, and refrigerate for at least 20 minutes, preferably longer or overnight for enhanced flavor.
  3. Cook the Rice: While the steak marinates, cook the rice according to package instructions until fluffy and tender, keeping it warm for assembly.
  4. Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and a pinch of salt until smooth and creamy. Adjust the amount of gochujang and honey to reach your preferred spice and sweetness level.
  5. Grill or Sear the Steak: Heat a grill pan or skillet over medium-high heat. Remove steak from marinade, letting excess drip off, and cook for 3-5 minutes per side for medium-rare to medium, depending on thickness. Once cooked, let rest for 5-10 minutes before slicing thinly against the grain.
  6. Assemble the Bowls: Divide warm rice into serving bowls. Top with sliced steak, fresh cucumbers, shredded carrots, and scallions. Drizzle generously with spicy cream sauce, then garnish with sesame seeds and chopped cilantro.

Notes

  • Marinate steak overnight for deeper flavor and tenderness.
  • Use high heat when cooking steak to develop a nice crust and lock in juices.
  • Slicing the steak thinly against the grain ensures tenderness.
  • Start with a small amount of gochujang in the sauce and adjust incrementally to control spice level.
  • Let steak rest after cooking to keep it juicy.
  • Keep spicy cream sauce separate when storing leftovers to preserve texture and flavor.

Nutrition

Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, gochujang, Korean marinade, grilled steak, healthy dinner, meal prep, gluten-free Korean recipe

Find it online: https://marycorner.com/korean-bbq-steak-rice-bowls-with-spicy-cream-sauce/