Korean BBQ Steak Rice Bowls: Easy & Flavorful with Spicy Cream Sauce
Delicious Korean BBQ steak served over rice with a spicy cream sauce, perfect for a quick weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Korean
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound sirloin steak
- 2 cups cooked rice
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 cucumber, sliced
- 2 green onions, chopped
Instructions
- Marinate the steak with soy sauce, brown sugar, gochujang, rice vinegar, garlic, and sesame oil for at least 30 minutes.
- Heat a grill pan over medium-high heat and cook the steak to desired doneness, about 4-5 minutes per side.
- Let the steak rest for a few minutes, then slice thinly against the grain.
- Assemble the bowls by placing rice at the bottom, topped with sliced steak, cucumber, and green onions.
- Drizzle with spicy cream sauce and serve immediately.
Notes
- Adjust the spiciness of the cream sauce by varying the amount of gochujang.
- For a vegetarian option, substitute tofu for the steak.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 65 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 70 milligrams
Keywords: Korean BBQ, steak, rice bowls, spicy cream sauce