Description

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a vibrant and satisfying dinner option, featuring tender marinated steak, fluffy steamed rice, a burst of quick-pickled veggies, and a creamy, spicy sauce. This dish packs bold flavors with minimal fuss, making it ideal for weeknight meals while still impressive enough for entertaining friends. Enjoy savory, spicy, tangy and creamy notes in every bite, all topped with a sprinkle of sesame seeds and fresh garnishes.

Ingredients

Units Scale

For the Korean BBQ Steak:

1 pound flank steak or sirloin, thinly sliced against the grain
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
2 garlic cloves, minced
1 teaspoon ginger, grated
1 tablespoon rice vinegar
1 tablespoon gochujang (Korean chili paste)
1 teaspoon black pepper

For the Quick-Pickled Vegetables:

1/2 cup carrots, julienned
1/2 cup cucumber, sliced thin
1/2 cup radish, sliced thin
1/4 cup rice vinegar
2 teaspoons sugar
1/2 teaspoon salt

For the Spicy Cream Sauce:

1/4 cup mayonnaise (or Kewpie mayo)
1 tablespoon gochujang
1 teaspoon honey
1 teaspoon rice vinegar
1 teaspoon sesame oil

To Build the Bowls:

3 cups cooked white or brown rice
1 cup shredded lettuce or cabbage (optional)
Sliced scallions, for garnish
Sesame seeds, for garnish

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Instructions

Marinate the Steak: In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang, and black pepper. Add the sliced steak, toss to coat, and marinate for at least 20 minutes (or up to 1 hour in the refrigerator).
Prepare the Quick-Pickled Vegetables: In a small bowl, combine rice vinegar, sugar, and salt. Add the julienned carrots, sliced cucumber, and radish, tossing well. Let them marinate while you prepare the other components, stirring occasionally.
Make the Spicy Cream Sauce: In another small bowl, whisk together mayonnaise, gochujang, honey, rice vinegar, and sesame oil until smooth and creamy. Set aside.
Cook the Steak: Heat a large skillet over medium-high heat. When hot, add the marinated steak in a single layer (work in batches if needed). Sear for 2-3 minutes per side, or until nicely browned and cooked to your liking. Remove from the heat and let rest for a couple of minutes.
Assemble the Rice Bowls: Divide the steamed rice between serving bowls. Top each with cooked steak, a scoop of pickled vegetables, and shredded lettuce or cabbage if desired. Drizzle generously with spicy cream sauce, then garnish with sliced scallions and a sprinkle of sesame seeds. Serve immediately, and enjoy!

Notes

Short on time? Use store-bought kimchi instead of pickling your own veggies for extra crunch and flavor.
This recipe is highly adaptable—swap in grilled chicken, shrimp, or tofu for the steak to suit your preferences.
Use leftover rice for the best bowl texture, or try it with cauliflower rice for a lighter option.
Adjust the amount of gochujang in both the marinade and sauce to control spice levels.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 11g
Sodium: 920mg
Fat: 21g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg