Name: Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 lb flank steak (or your choice of beef); 2 tablespoons soy sauce; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 1 tablespoon minced garlic; 1 teaspoon grated ginger; 1 cup cooked white or brown rice; 1 cup vegetables (e.g., bell peppers, broccoli, carrots); 2 tablespoons vegetable oil (for cooking); ½ cup sour cream; 2 tablespoons gochujang (Korean chili paste); 1 tablespoon honey; 1 teaspoon lime juice; Sesame seeds (for garnish); Green onions (for garnish)

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Introduction

These Korean BBQ Steak Rice Bowls are a flavorful and satisfying meal perfect for weeknights or casual gatherings. Tender marinated steak, crisp sautéed vegetables, and a spicy cream sauce come together over a bed of rice for a deliciously balanced bowl.

The image shows a close-up of a bowl filled with white rice as the base layer. On top of the rice, there are dark brown grilled steak strips with a slightly charred texture, arranged in a row. A light orange creamy sauce is drizzled over the steak and rice, with small red chili flakes mixed in. Bright green chopped scallions are scattered over the whole dish, along with a few toasted sesame seeds adding texture. The bowl is white, and the background is a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb flank steak (or your choice of beef)
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1 teaspoon grated ginger
1 cup cooked white or brown rice
1 cup vegetables (e.g., bell peppers, broccoli, carrots)
2 tablespoons vegetable oil (for cooking)
½ cup sour cream
2 tablespoons gochujang (Korean chili paste)
1 tablespoon honey
1 teaspoon lime juice
Sesame seeds (for garnish)
Green onions (for garnish)

Instructions

Step 1: In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the flank steak and coat it well. Let it marinate for at least 30 minutes.
Step 2: Cook rice according to package instructions and set aside once done.
Step 3: Combine sour cream, gochujang, honey, and lime juice in a bowl. Mix until smooth and set aside.
Step 4: Chop the vegetables into bite-sized pieces.
Step 5: Heat vegetable oil in a pan over medium-high heat. Remove steak from marinade, discard excess marinade, and cook steak 4-5 minutes per side for medium-rare or until desired doneness.
Step 6: In the same pan, add chopped vegetables and sauté for 3-5 minutes until tender-crisp.
Step 7: Remove steak from pan and let it rest for a few minutes, then slice thinly against the grain.
Step 8: In serving bowls, place a scoop of rice, top with sliced steak and sautéed vegetables.
Step 9: Drizzle the spicy cream sauce generously over the steak and vegetables.
Step 10: Garnish with sesame seeds and chopped green onions before serving.

Tips & Variations

For extra flavor, let the steak marinate overnight in the refrigerator.
Swap flank steak for skirt steak or sirloin for different textures.
Use any mix of fresh vegetables you prefer or have on hand, like snap peas or mushrooms.
If you want less heat, reduce the gochujang amount in the sauce or substitute with a milder chili paste.

Storage

Store leftover rice bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet until warmed through. Keep the spicy cream sauce separate if possible and add it fresh before serving to maintain its texture and flavor.

How to Serve

A white bowl filled with a base layer of cooked white rice that looks soft and slightly sticky. On top of the rice, there are several slices of grilled steak with a dark charred outer edge and a pink tender inside, arranged in a row at the center. Drizzled over the steak and rice are two sauces: a creamy beige sauce and a glossy dark red sauce. Scattered green onion pieces add a fresh bright green color on top. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of beef for this recipe?

Yes, skirt steak, sirloin, or even ribeye can be used. Just adjust cooking time based on the thickness and type of meat.

What can I substitute for gochujang if I don’t have it?

If gochujang is not available, you can mix a bit of sriracha or chili garlic sauce with a small amount of miso paste to mimic the sweet, spicy, and savory notes.