Description

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are the ultimate fusion of sweet, savory, and spicy. Tender marinated steak is quickly seared for a caramelized crust and served over fluffy rice with crisp veggies, then drizzled with an addictive spicy cream sauce. Perfect for an easy weeknight dinner or a flavor-packed lunch.

Ingredients

For the Korean BBQ Steak

1 lb (450g) flank steak or sirloin, thinly sliced against the grain
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
2 teaspoons rice vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon freshly ground black pepper
1 tablespoon toasted sesame seeds (optional, for serving)
2 green onions, thinly sliced (for serving)

For the Spicy Cream Sauce

1/4 cup mayonnaise
1 tablespoon gochujang (Korean chili paste)
2 teaspoons rice vinegar
1 teaspoon honey
1 teaspoon toasted sesame oil
1 teaspoon water (to thin, as needed)

For the Rice Bowls

3 cups cooked white rice (or brown rice)
1 cup shredded carrots
1 cup thinly sliced cucumber
1 cup shredded red cabbage
1 tablespoon vegetable oil (for cooking steak)
Kimchi, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Steak: In a bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper. Add the thinly sliced steak and toss to coat well. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to develop flavor.
Make the Spicy Cream Sauce: In a small bowl, combine mayonnaise, gochujang, rice vinegar, honey, and sesame oil. Whisk until smooth. Adjust consistency with water if needed. Taste and adjust seasoning to your preference. Refrigerate until ready to serve.
Prepare the Bowls & Toppings: While the steak marinates, prep the veggies—shred the carrots and cabbage, slice the cucumber, and cook your rice according to package instructions, keeping it warm.
Cook the Steak: Heat the vegetable oil in a large skillet over high heat. Remove steak from marinade and shake off excess liquid. Sear the steak in batches for 2-3 minutes per side, or until browned and just cooked through. Do not overcrowd the pan. Set aside to rest for a few minutes.
Assemble the Rice Bowls: Divide the warm rice among bowls. Arrange the steak slices and prepared veggies (carrots, cucumber, cabbage) on top. Garnish with green onions and toasted sesame seeds. Add kimchi if desired.
Drizzle with Sauce & Serve: Generously drizzle spicy cream sauce over the bowls just before serving. Enjoy your Korean BBQ Steak Rice Bowls immediately!

Notes

For extra heat, add a splash of sriracha or extra gochujang to the sauce.
Feel free to use chicken or tofu in place of steak for a different protein option.
You can prep the steak and sauce up to a day in advance for easy assembly.
Leftovers store well for up to 2 days in the refrigerator, but best enjoyed fresh.