Description
Korean BBQ Steak Rice Bowls combine tender marinated flank steak, colorful vegetables, and fluffy rice, all topped with a bold gochujang-spiced cream sauce. This weeknight-ready dinner is flavorful, satisfying, and easy to customize with your favorite veggies or grains.
Ingredients
Steak Marinade:
450g (1 lb) flank steak
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp minced garlic
1 tsp grated ginger
Bowl:
1 cup cooked white or brown rice
1 cup mixed vegetables (bell peppers, broccoli, carrots)
2 tbsp vegetable oil for cooking
Spicy Cream Sauce:
1/2 cup sour cream
2 tbsp gochujang (Korean chili paste)
1 tbsp honey
1 tsp lime juice
Garnish:
Sesame seeds
Chopped green onions
Instructions
Marinate the Steak: Mix soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl. Coat steak and marinate at least 30 minutes.
Cook the Rice: Prepare rice according to package directions. Keep warm.
Make the Sauce: Whisk sour cream, gochujang, honey, and lime juice until smooth. Chill.
Prep Veggies: Cut vegetables into bite-sized pieces.
Cook the Steak: Heat oil in a skillet over medium-high heat. Sear steak 4–5 minutes per side (medium-rare) or longer as desired.
Sauté the Veggies: In the same skillet, sauté vegetables for 3–5 minutes until tender-crisp.
Slice Steak: Let rest, then slice thinly against the grain.
Assemble Bowls: Add rice to bowls, top with steak and veggies.
Finish: Drizzle with spicy cream sauce and garnish with sesame seeds and green onions.
Notes
Marinate longer (up to overnight) for deeper flavor.
Slice steak against the grain for tenderness.
Adjust gochujang for spice level.
Substitute rice with cauliflower rice or quinoa for a lighter option.
Use different veggies like zucchini, mushrooms, or snap peas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course / Dinner
- Method: Stovetop
- Cuisine: Korean Fusion