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–+ servings

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

A delicious and satisfying rice bowl featuring marinated steak, fresh vegetables, and a spicy cream sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Steak and Marinade
  • 1 lb flank steak thinly sliced
  • 1/4 cup soy sauce low sodium
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tbsp ginger grated
  • 1 tbsp gochujang Korean chili paste
Rice and Vegetables
  • 2 cups jasmine rice uncooked
  • 1 cup carrots julienned
  • 1 cup cucumber sliced
  • 1 cup green onions chopped
  • 1 cup bean sprouts
Spicy Cream Sauce
  • 1/2 cup mayonnaise
  • 2 tbsp gochujang Korean chili paste
  • 1 tbsp lime juice
  • 1 tsp sesame oil

Method
 

Marinate the Steak
  1. In a mixing bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. Add the flank steak and marinate for at least 15 minutes.
  2. Preheat the grill to medium-high heat.
Cook the Steak
  1. Grill the marinated flank steak for about 3-4 minutes on each side or until cooked to your desired doneness.
  2. Remove from grill and let it rest for a few minutes before slicing.
Prepare the Rice
  1. Cook jasmine rice according to package instructions.
Make the Spicy Cream Sauce
  1. In a small bowl, mix mayonnaise, gochujang, lime juice, and sesame oil until well combined.
Assemble the Bowls
  1. In each bowl, add a serving of rice, top with sliced steak, carrots, cucumber, green onions, and bean sprouts.
  2. Drizzle with spicy cream sauce before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 65gProtein: 30gFat: 20gSaturated Fat: 3gFiber: 3gSugar: 5g

Notes

Feel free to customize the vegetables based on your preference. You can also adjust the spiciness of the sauce by adding more or less gochujang.

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