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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Delight

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Experience the vibrant flavors of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce in a quick and protein-packed meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak Marinade
  • 1 pound Flank or Sirloin Steak Substitute with chicken or tofu for different protein option.
  • 1/4 cup Soy Sauce Opt for gluten-free soy sauce if needed.
  • 2 tablespoons Brown Sugar Can switch with honey for a different sweetness profile.
  • 1 tablespoon Sesame Oil Skip for a less pronounced flavor.
  • 2 cloves Garlic Use garlic powder if minced is unavailable.
  • 1 tablespoon Ginger Substitute with ground ginger if needed.
  • 1 tablespoon Rice Vinegar Can replace with apple cider vinegar if necessary.
  • 1 tablespoon Gochujang Optional, adjust to taste or omit for milder sauce.
For the Rice Bowls
  • 2 cups Cooked Rice Use white rice for classic texture or brown rice for nuttiness.
  • 1 cup Shredded Carrots Can be replaced with bell peppers.
  • 1 medium Cucumber Substitute with radish for added zing.
  • 1/2 cup Kimchi Optional, can be omitted.
  • 2 tablespoons Green Onions Can use chives as an alternative.
  • 1 tablespoon Sesame Seeds Optional, toast before use for enhanced flavor.
For the Spicy Cream Sauce
  • 1/3 cup Mayonnaise Substitute with Greek yogurt for a lighter option.
  • 1 tablespoon Sriracha Use chili paste or omit for no spice.
  • 1 tablespoon Lime Juice Can use lemon juice for similar tang.
  • 1 teaspoon Honey Maple syrup works as a substitute.

Equipment

  • Skillet
  • Mixing Bowl
  • small bowl
  • cutting board

Method
 

Marinate the Steak
  1. Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang in a mixing bowl, then add the steak, cover, and refrigerate for at least 30 minutes.
Prepare Spicy Cream Sauce
  1. Combine mayonnaise, sriracha, lime juice, and honey in a small bowl, whisking until smooth, then set aside.
Cook the Steak
  1. Heat a skillet over medium-high heat, remove steak from marinade, sear for 2-3 minutes on each side until caramelized, then let rest.
Assemble Bowls
  1. Spoon cooked rice into serving bowls, top with sliced steak, shredded carrots, cucumber, and kimchi.
Add Sauce
  1. Drizzle spicy cream sauce generously over each bowl.
Garnish and Serve
  1. Sprinkle chopped green onions and sesame seeds, serve immediately.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Slice steak against the grain for tenderness, use quality ingredients, and adjust marination and spice levels as preferred.

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