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


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  • Author: Marco
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Delicious Korean BBQ Steak Rice Bowls topped with a spicy cream sauce, perfect for a quick and flavorful meal.


Ingredients

Scale
  • 1 pound flank steak, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 2 cups cooked white rice
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers
  • 1 cup chopped green onions
  • 1 tablespoon sesame seeds (for garnish)
  • 1/2 cup mayonnaise
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • Salt to taste

Instructions

  1. In a bowl, combine the soy sauce, sesame oil, brown sugar, garlic powder, and ginger powder. Add the sliced flank steak and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
  2. While the steak is marinating, prepare the spicy cream sauce by mixing the mayonnaise, gochujang, rice vinegar, honey, sesame oil, and a pinch of salt in a separate bowl. Adjust the spice level by adding more gochujang if desired. Set aside.
  3. Heat a skillet over medium-high heat. Once hot, add the marinated steak and cook for about 3-4 minutes, stirring frequently, until the steak is browned and cooked through.
  4. To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the cooked steak, shredded carrots, sliced cucumbers, and chopped green onions.
  5. Drizzle the spicy cream sauce over the top of each bowl and sprinkle with sesame seeds for garnish. Serve immediately.

Notes

  • For a vegetarian option, substitute the flank steak with marinated tofu or tempeh.
  • Add your favorite vegetables like bell peppers or snap peas for extra crunch and nutrition.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 bowl
  • Calories: 550
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 4g
  • Unsaturated Fat: 21g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 70mg