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–+ servings

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

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A flavorful and quick meal featuring tender steak, fluffy rice, and a creamy spicy sauce, perfect for busy evenings or entertaining.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

For the Steak and Rice
  • 1 lb steak (flank or sirloin) Flank and sirloin cuts work wonders but feel free to use your favorite cut!
  • 1/3 cup Korean BBQ sauce
  • 2 cups cooked rice Jasmine or sushi rice pairs wonderfully.
For the Spicy Cream Sauce
  • 1/2 cup sour cream
  • 2 tablespoons gochujang (Korean chili paste) Adjust to your spice preference.
  • 1 tablespoon soy sauce Use gluten-free soy sauce for a gluten-free version.
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
For Garnish
  • Green onions For garnish.
  • Sesame seeds For garnish.

Method
 

Preparation
  1. Marinate the steak: In a bowl, combine the steak with the Korean BBQ sauce and let it marinate for at least 30 minutes for maximum flavor.
  2. Cook the rice: Follow the package instructions to prepare your rice.
  3. Make the spicy cream sauce: In a mixing bowl, whisk together sour cream, gochujang, soy sauce, garlic powder, and sugar until smooth and well combined.
Cooking
  1. Cook the steak: Grill or pan-sear the marinated steak on medium-high heat until it reaches your desired doneness, usually about 5-7 minutes for medium-rare. Slice it against the grain into strips.
Assembly
  1. Assemble the bowls: Start with a bed of rice in each bowl, top generously with steak strips, and drizzle with the spicy cream sauce.
  2. Garnish and serve: Sprinkle freshly chopped green onions and sesame seeds over the dish before serving.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 18gSaturated Fat: 8gSodium: 1000mgFiber: 2gSugar: 5g

Notes

To elevate your Korean BBQ Steak Rice Bowls, consider adding sautéed vegetables or experimenting with garnishes like thinly sliced radishes or even a fried egg. For storage, keep leftovers in an airtight container in the fridge for up to 3 days.
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