Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender, marinated steak slices with fluffy white rice and fresh veggies, all topped with a creamy, spicy gochujang sauce. This dish delivers a perfect balance of sweet, savory, spicy, and umami flavors, inspired by traditional Korean BBQ for a comforting and satisfying meal.
Ingredients
Korean BBQ Steak Marinade
- 1 lb flank steak or sirloin, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon grated pear or apple (optional, for sweetness and tenderness)
- 1/2 teaspoon ground black pepper
Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1–2 teaspoons water (to thin, if needed)
Bowls
- 2 cups cooked jasmine or short-grain white rice
- 1 cup shredded lettuce or spinach
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Marinate the Steak: In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, grated ginger, minced garlic, grated pear (if using), and black pepper. Add the thinly sliced steak and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours to deepen the flavor.
- Make the Spicy Cream Sauce: In a small bowl, mix mayonnaise, gochujang, sesame oil, rice vinegar, and honey until well combined. Add 1 to 2 teaspoons of water to adjust the sauce to a pourable consistency. Refrigerate the sauce until ready to use.
- Cook the Steak: Heat a cast iron skillet or grill pan over medium-high heat and lightly oil it to prevent sticking. Cook the marinated steak in batches to avoid overcrowding, searing each side for 2 to 3 minutes until caramelized and cooked to your preferred doneness. Remove the steak from heat and let it rest for 5 minutes to retain juices.
- Prepare the Bowls: Divide the warm cooked rice evenly into serving bowls. Layer with shredded lettuce or spinach, shredded carrots, cucumber slices, and top with the rested steak slices. Drizzle generously with the spicy cream sauce, then garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately for the best flavor and texture.
Notes
- Marinate the steak longer for richer flavor and extra tenderness, up to 4 hours or overnight.
- If pear or apple is unavailable, you may omit it or substitute with a small amount of honey or sugar to add sweetness.
- Adjust the amount of gochujang in the sauce to control the spice level according to your preference.
- Use jasmine rice or short-grain rice for the best texture in the bowls.
- Leftover steak can be stored in the refrigerator for up to 3 days and reheated gently.
- For gluten-free option, use gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
