Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Looking for a meal that’s bold, flavorful, and comforting all at once? These Korean BBQ Steak Rice Bowls are the perfect weeknight dinner or meal-prep option. Juicy marinated steak, fluffy steamed rice, fresh veggies, and a drizzle of spicy cream sauce come together for a dish that’s both satisfying and bursting with flavor.

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Why You’ll Love This Recipe

✅ Packed with protein and fresh veggies
✅ Easy to customize with your favorite toppings
✅ Perfect balance of sweet, savory, and spicy flavors
✅ Great for meal prep or quick dinners

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Ingredients

For the Steak Marinade

• 1 lb flank steak or ribeye, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp brown sugar or honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tsp gochujang (Korean chili paste)

For the Bowls

• 3 cups cooked jasmine rice (or short-grain rice)
• 1 cup shredded carrots
• 1 cucumber, thinly sliced
• 1 cup kimchi (optional but recommended)
• 2 green onions, chopped
• Sesame seeds for garnish

For the Spicy Cream Sauce

• ¼ cup mayonnaise
• 1 tbsp gochujang
• 1 tsp rice vinegar
• ½ tsp honey

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Instructions

1. Marinate the Steak
   In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang. Add sliced steak and let it marinate for at least 30 minutes (or overnight for best flavor).
2. Cook the Steak
   Heat a skillet or grill pan over medium-high heat. Cook the marinated steak for 2–3 minutes per side, until caramelized and cooked to your liking.
3. Make the Spicy Cream Sauce
   In a small bowl, whisk together mayonnaise, gochujang, rice vinegar, and honey until smooth.
4. Assemble the Bowls
   • Start with a base of warm rice.
   • Top with steak slices, carrots, cucumbers, and kimchi.
   • Drizzle generously with spicy cream sauce.
   • Garnish with green onions and sesame seeds.
5. Serve & Enjoy
   Serve immediately for the best taste, or pack into meal-prep containers for easy lunches or dinners during the week.

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Tips & Variations

✨ Swap rice for cauliflower rice or quinoa for a lighter option.
✨ Add a fried egg on top for extra richness.
✨ Adjust the spiciness by adding more or less gochujang to both the marinade and sauce.
✨ Use chicken or tofu instead of steak for a protein twist.

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Final Thoughts

These Korean BBQ Steak Rice Bowls are a delicious mix of savory steak, crunchy vegetables, and creamy heat. They’re quick enough for weeknights but impressive enough to serve to guests. Once you try them, they’ll definitely become part of your dinner rotation!

Nutrition

• Serving Size: 1 bowl
• Calories: 560ckal
• Sugar: 14g
• Sodium: 1200mg
• Fat: 32g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 34g
• Cholesterol: 70mg