Description

This Korean BBQ Steak Rice Bowl is a bold and comforting dish that combines tender marinated steak, fluffy rice, fresh vegetables, and a rich spicy cream sauce. It is easy enough for busy weeknights but impressive enough for special meals, delivering big flavor in every bite.

Ingredients

Scale

For the Steak and Marinade:

1 lb flank steak or sirloin, thinly sliced
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp rice vinegar
½ tsp black pepper

For the Rice:

2 cups jasmine or short-grain rice
4 cups water
½ tsp salt

For the Spicy Cream Sauce:

½ cup mayonnaise
2 tbsp gochujang
1 tbsp sriracha
1 tbsp lime juice
1 tsp garlic powder
1 tsp honey

For Toppings:

1 cup shredded carrots
1 cup sliced cucumber
1 cup shredded red cabbage
4 green onions, sliced
1 tbsp sesame seeds

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Instructions

In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and black pepper. Add the sliced steak and toss until fully coated. Marinate for at least 30 minutes.
Rinse the rice under cold water. Add rice, water, and salt to a pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let sit for 5 minutes, then fluff with a fork.
In a small bowl, whisk together mayonnaise, gochujang, sriracha, lime juice, garlic powder, and honey to make the spicy cream sauce.
Heat a skillet over medium-high heat. Cook the marinated steak in batches for 2–3 minutes per side until browned and cooked through.
Prepare the vegetables by slicing the cucumber, shredding the carrots, and slicing the cabbage and green onions.
Divide the rice into bowls and top with steak, vegetables, and spicy cream sauce. Sprinkle with sesame seeds before serving.

Notes

For a milder dish, reduce the amount of gochujang and sriracha in the sauce. You can substitute chicken or turkey for the steak if desired. Store leftovers in airtight containers in the refrigerator for up to 3 days. For extra freshness, add the sauce just before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes