Korean BBQ Steak Rice Bowls with Spicy Cream Sauce (Print Version)
Flavorful Korean BBQ steak, fluffy rice, and a zesty cream sauce combine in these easy-to-make bowls. A quick, satisfying meal for any night.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Korean
# Ingredients:
→ The Sizzling Steak & Marinade
01 -
1 1/2 lbs flank steak
02 -
1/4 cup low-sodium soy sauce
03 -
2 tbsp light brown sugar, packed
04 -
1 tbsp toasted sesame oil
05 -
2 cloves garlic, minced
06 -
1 tsp grated fresh ginger
07 -
1/2 tsp black pepper
→ Fluffy Foundation & Fresh Accents
08 -
2 cups uncooked short-grain white rice
09 -
1/2 English cucumber, thinly sliced
10 -
1/2 cup shredded carrots
→ Spicy Cream Dream
11 -
1/2 cup mayonnaise
12 -
2 tbsp gochujang (Korean chili paste)
13 -
1 tbsp rice vinegar
14 -
1 tsp honey
15 -
1-2 tbsp water, for thinning
→ Garnish & Flavor Finishers
16 -
2 green onions, thinly sliced, for garnish
17 -
1 tsp toasted sesame seeds, for garnish
# Instructions:
01 -
Combine 1/4 cup low-sodium soy sauce, 2 tbsp light brown sugar, 1 tbsp toasted sesame oil, 2 cloves minced garlic, 1 tsp grated fresh ginger, and 1/2 tsp black pepper in a bowl. Add 1 1/2 lbs flank steak, ensuring it's fully coated. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator, for flavorful Korean BBQ Steak Rice Bowls.
02 -
Rinse 2 cups uncooked short-grain white rice thoroughly until water runs clear. Cook according to package directions, typically with a 1:1 or 1:1.25 rice-to-water ratio. Once cooked, keep warm, covered, until ready to assemble your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
03 -
In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp gochujang, 1 tbsp rice vinegar, and 1 tsp honey. Add 1-2 tbsp water, a little at a time, until the sauce reaches a smooth, pourable consistency. This spicy cream sauce is a delicious component of your Korean BBQ Steak Rice Bowls.
04 -
Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Remove the flank steak from the marinade, letting excess drip off. Sear the steak for 3-5 minutes per side for medium-rare, or until desired doneness. Do not overcrowd the pan.
05 -
Transfer the cooked flank steak to a cutting board and let it rest for 5-10 minutes. This allows juices to redistribute, ensuring tender meat for your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. Thinly slice the steak against the grain.
06 -
Divide the cooked short-grain white rice among 4 bowls. Top generously with sliced Korean BBQ steak, 1/2 English cucumber, and 1/2 cup shredded carrots. Drizzle with the spicy cream sauce. Garnish with 2 thinly sliced green onions and 1 tsp toasted sesame seeds before serving.
# Notes:
01 -
For extra tender steak, marinate overnight in the refrigerator. Bring to room temperature for 20-30 minutes before cooking for more even searing.
02 -
Store leftover steak and rice separately in airtight containers for up to 3 days. The spicy cream sauce can be stored in the fridge for up to a week.
03 -
No flank steak? Skirt steak or sirloin steak can be used as alternatives. Adjust cooking times as needed for thickness.
04 -
Add a fried egg on top for an extra layer of richness, or a sprinkle of kimchi for fermented crunch and tang.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Whisk
03 -
Sharp knife
04 -
Cutting board
05 -
Large skillet or grill pan
06 -
Saucepan
07 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 850 kcal
Total Fat: 41 g
Total Carbohydrate: 83 g
Protein: 49 g