Description
These Korean BBQ steak rice bowls are bold, flavorful, and balanced with spicy cream sauce and fresh toppings. They make an easy, satisfying meal that’s perfect for lunch or dinner — ideal for anyone craving Asian-inspired comfort food at home.
Ingredients
1 lb flank steak or ribeye, thinly sliced
2 cups cooked jasmine or sushi rice
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon brown sugar
1 garlic clove, minced
1 teaspoon grated ginger
1 teaspoon gochujang (Korean chili paste)
For the spicy cream sauce:
1/4 cup mayonnaise
1 tablespoon sriracha
1 teaspoon rice vinegar
1/2 teaspoon sugar
Toppings:
1/2 cucumber, thinly sliced
1/2 cup shredded carrots
2 green onions, chopped
Sesame seeds for garnish
Kimchi (optional)
Instructions
1. In a bowl, mix sesame oil, soy sauce, brown sugar, garlic, ginger, and gochujang.
2. Add sliced steak to marinade. Let rest 15–30 minutes.
3. Meanwhile, whisk together spicy cream sauce ingredients in a small bowl. Set aside.
4. Heat a skillet over medium-high heat. Cook steak for 2–3 minutes per side until browned.
5. Warm rice and divide into bowls.
6. Top rice with steak, cucumber, carrots, green onions, sesame seeds, and kimchi if using.
7. Drizzle with spicy cream sauce and serve.
Notes
Use tofu or mushrooms for a vegetarian version.
Meal-prep friendly: Store components separately and assemble before eating.
Add a fried egg on top for extra richness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Bowls
- Method: Stovetop, Searing
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 9g
- Sodium: 1100mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
Keywords: korean bbq bowl, spicy rice bowl, steak rice bowl, gochujang steak, asian rice bowl