Description
Korean BBQ Steak Rice Bowls combine tender marinated beef, fluffy rice, crunchy vegetables, and a bold spicy cream sauce. This fusion-style meal delivers sweet, savory, and spicy flavors in every bite.
Ingredients
1 lb flank steak or ribeye, thinly sliced
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 teaspoon gochujang (Korean chili paste)
2 cups cooked jasmine or sushi rice
1 cup shredded carrots
1 cup cucumber slices
1/2 cup kimchi (optional)
1 tablespoon sesame seeds
2 green onions, sliced
**Spicy Cream Sauce:**
1/3 cup mayonnaise
1 tablespoon sriracha
1 teaspoon rice vinegar
1 teaspoon sugar
Instructions
1. Whisk soy sauce, brown sugar, sesame oil, vinegar, garlic, ginger, and gochujang in a bowl.
2. Add sliced steak and marinate for at least 30 minutes.
3. Cook rice according to package directions.
4. In a small bowl, whisk together mayonnaise, sriracha, vinegar, and sugar to make spicy cream sauce.
5. Heat a skillet over medium-high heat. Sear marinated steak in batches until cooked through and slightly caramelized.
6. To assemble bowls: divide rice among bowls. Top with steak, carrots, cucumbers, kimchi (if using), sesame seeds, and green onions.
7. Drizzle spicy cream sauce over the top.
8. Serve immediately.
Notes
Use pre-cooked rice to save time.
Adjust spice by adding more or less sriracha.
Swap beef for tofu or chicken for variation.
Add avocado or shredded lettuce for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg
Keywords: korean bbq steak, spicy rice bowls, gochujang, easy dinner