Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Enjoy a flavorful Korean BBQ steak rice bowl with a spicy cream sauce. This recipe combines marinated steak, fresh vegetables, and a creamy, zesty sauce for a satisfying meal.

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Prep Time 30

Cook Time 15

Resting Time 5

Total Time 50

Servings: 2 bowls

Course: Dinner

Cuisine: Korean

Ingredients Equipment Method Notes

Ingredients

Protein

500 g flank steak or preferred beef cut

Marinade

30 ml soy sauce
30 ml brown sugar
15 ml sesame oil
15 g minced garlic
5 g grated ginger

Base

200 g cooked white or brown rice

Vegetables

200 g mixed vegetables (bell peppers, broccoli, carrots) cut into bite-sized pieces

Cooking

30 ml vegetable oil

Spicy Cream Sauce

120 g sour cream
30 g gochujang (Korean chili paste)
15 g honey
5 ml lime juice

Garnish

1 sesame seeds for sprinkling
1 green onions thinly sliced

Equipment

Mixing bowl
Small bowl
Large skillet
Cutting board

Method

In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the flank steak, ensuring it is thoroughly coated. Marinate for at least 30 minutes.
Prepare rice according to package instructions until tender. Set aside and keep warm.
In a small bowl, whisk together sour cream, gochujang, honey, and lime juice until smooth. Set aside.
Heat vegetable oil in a large skillet over medium-high heat. Remove steak from marinade, letting excess drip off. Sear for 4-5 minutes per side for medium-rare, or to your desired doneness.
Add chopped vegetables to the same pan. Sauté for 3-5 minutes until tender-crisp.
Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
Portion rice into serving bowls. Arrange sliced steak and sautéed vegetables on top.
Drizzle generously with the spicy cream sauce. Garnish with sesame seeds and sliced green onions.

Notes

For best results, bring steak to room temperature before cooking. Adjust the amount of gochujang to your preferred heat level.

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