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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Tender marinated steak served over fluffy rice and drizzled with a creamy, spicy gochujang sauce for a flavorful Korean-inspired meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian Fusion, Korean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb flank steak or sirloin, thinly sliced
  • 2 cups cooked jasmine rice
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp gochujang
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 green onions, sliced plus more for garnish
  • 1 tbsp vegetable oil for searing
Spicy Cream Sauce
  • 1/4 cup mayonnaise
  • 1 tbsp gochujang
  • 1 tsp rice vinegar
  • 1/2 tsp sugar

Equipment

  • Mixing bowls
  • Skillet or grill pan
  • Tongs
  • Measuring spoons

Method
 

  1. Combine soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, garlic, and ginger in a bowl to make marinade.
  2. Add steak slices and marinate in the refrigerator for 30 minutes to 4 hours.
  3. Whisk mayonnaise, gochujang, rice vinegar, and sugar together to make spicy cream sauce.
  4. Heat vegetable oil in a skillet over medium-high heat and sear steak for 1–2 minutes per side until caramelized.
  5. Serve steak over cooked rice, drizzle with spicy cream sauce, and garnish with sesame seeds and green onions.

Notes

For extra flavor, allow the steak to marinate overnight. Add vegetables for a balanced meal.