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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

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4.2 from 32 reviews

Delicious Korean BBQ Steak Rice Bowls topped with a spicy cream sauce, fresh vegetables, and optional boiled eggs. Marinated flank or skirt steak is grilled to perfection and served over fluffy rice with crunchy cucumber, carrot, and creamy avocado, making a flavorful and satisfying meal inspired by Korean cuisine.

Ingredients

Korean BBQ Steak

  • 1 lb flank steak or skirt steak, thinly sliced
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp gochujang (Korean red chili paste)
  • 1 tsp sesame seeds
  • 1 green onion, chopped (for garnish)

Spicy Cream Sauce

  • ½ cup mayonnaise
  • 2 tbsp gochujang
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • 1 tbsp honey
  • 1 tbsp water (to adjust consistency)
  • Salt and pepper, to taste

Rice Bowls

  • 2 cups cooked white rice (or brown rice)
  • 1 cucumber, thinly sliced
  • 1 carrot, julienned
  • 1 avocado, sliced
  • 2–3 boiled eggs (optional, for garnish)
  • Pickled vegetables (optional, for garnish)

Instructions

  1. Marinate the Steak: In a bowl, combine the soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, and gochujang. Mix until well combined. Place the thinly sliced steak into this marinade and let it sit for at least 30 minutes, or up to 2 hours in the refrigerator to develop deep flavors.
  2. Make the Spicy Cream Sauce: In a separate bowl, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, garlic powder, honey, and water. Adjust the amount of water to reach your preferred sauce consistency. Season the sauce with salt and pepper to taste, then set aside.
  3. Cook the Steak: Heat a grill pan or skillet over medium-high heat until hot. Add the marinated steak slices and cook for 2-3 minutes on each side until nicely seared and cooked to your desired doneness. Remove the steak from the heat and let it rest briefly.
  4. Assemble the Rice Bowls: Divide the cooked rice evenly among serving bowls. Top each bowl with the grilled steak slices, thin cucumber slices, julienned carrots, and avocado slices. Add a boiled egg to each bowl if using, and garnish with pickled vegetables, sesame seeds, and chopped green onion for added flavor and texture.
  5. Drizzle the Sauce: Generously spoon the spicy cream sauce over the steak and rice in each bowl. Serve immediately to enjoy the fresh, vibrant flavors together.

Notes

  • Flank or skirt steak works best for this recipe as these cuts are tender and absorb marinades well, but other steak cuts can be used if preferred.
  • For a spicier version, increase the gochujang in the sauce or add chili flakes to taste.
  • To make a healthier sauce, substitute regular mayonnaise with lighter mayonnaise or yogurt.

Find it online: https://flavorspath.com/korean-bbq-steak-rice-bowls-with-spicy-cream-sauce-recipe/