Go Back
–+ servings
Isabella

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce: Try It!

Delicious Korean BBQ Steak Rice Bowls topped with a spicy cream sauce, perfect for a hearty meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked white rice
  • 1 pound flank steak
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon grated ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang Korean chili paste
  • 1/2 cup sour cream
  • 1 tablespoon mayonnaise
  • 1 teaspoon lime juice
  • 1/2 teaspoon sriracha adjust to taste
  • 1 cup sliced green onions
  • 1 cup shredded carrots
  • 1 cup cucumber thinly sliced
  • Sesame seeds for garnish

Method
 

  1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang. Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
  2. While the steak is marinating, prepare the spicy cream sauce by mixing sour cream, mayonnaise, lime juice, and sriracha in a small bowl. Adjust the sriracha to your desired spice level. Set aside.
  3. Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.
  4. To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sliced steak, shredded carrots, cucumber slices, and sliced green onions.
  5. Drizzle the spicy cream sauce over the top and sprinkle with sesame seeds for garnish. Serve immediately.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 20gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 6g

Notes

  • For a vegetarian option, substitute the flank steak with marinated tofu or tempeh.
  • Add your favorite vegetables, such as bell peppers or snap peas, for extra crunch and nutrition.

Tried this recipe?

Let us know how it was!