Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are packed with bold, savory flavors from marinated steak, fresh vegetables, and a spicy creamy drizzle — all served over fluffy rice for a satisfying and balanced meal.
Ingredients
- 1 lb flank or sirloin steak thinly sliced
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber thinly sliced
- 1/2 cup kimchi optional
- 2 green onions sliced
- 1 tbsp sesame seeds optional
For the Korean BBQ Marinade:
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp gochujang Korean chili paste, optional
For the Spicy Cream Sauce:
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 1 tsp honey
Instructions
- In a bowl, mix all marinade ingredients. Add sliced steak and marinate for at least 30 minutes (or up to 8 hours).
- In a small bowl, whisk together all spicy cream sauce ingredients. Set aside.
- Heat a skillet or grill pan over medium-high heat. Cook steak slices for 2-3 minutes per side until caramelized and cooked through. Set aside.
- Assemble rice bowls by placing rice at the bottom, then topping with steak, shredded carrots, cucumber, kimchi, and green onions.
- Drizzle spicy cream sauce over the top and sprinkle with sesame seeds if using.
- Serve immediately and enjoy!
Notes
- For extra flavor, marinate the steak overnight.
- Substitute with chicken or tofu for different protein options.
- Adjust the spice level of the cream sauce to your taste.