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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Tender grilled steak over fluffy rice, topped with an irresistible spicy cream sauce and fresh garnishes for a Korean-inspired dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian Fusion, Korean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak Marinade and Seasoning
  • 1.5 pounds ribeye or sirloin steak
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 4 cloves garlic minced
  • 1 tsp fresh ginger grated
  • black pepper to taste
  • 1 tbsp vegetable oil for cooking
Rice Base
  • 2 cups short-grain white rice
  • 3 cups water or beef broth
  • salt pinch
Spicy Cream Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp Korean red pepper flakes gochugaru
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey or brown sugar
  • 1 clove garlic minced
Toppings and Garnish
  • 4 green onions thinly sliced
  • 1 tbsp sesame seeds
  • kimchi, pickled vegetables, cucumber slices optional

Equipment

  • Cast-iron skillet or heavy-bottomed pan
  • Rice cooker or medium pot
  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Whisk
  • Meat thermometer

Method
 

  1. Prepare rice according to package directions using water or beef broth. Set aside when done.
  2. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger for marinade.
  3. Pat steak dry and coat evenly with marinade. Let sit at room temperature for 15-20 minutes.
  4. Prepare spicy cream sauce by whisking together mayonnaise, Korean red pepper flakes, soy sauce, rice vinegar, sesame oil, honey, and minced garlic. Set aside.
  5. Heat cast-iron skillet over high heat. Add vegetable oil and let it shimmer.
  6. Place marinated steak in hot pan. Sear without moving for 3-4 minutes until dark crust forms.
  7. Flip steak and cook another 3-4 minutes for medium-rare (135°F internal temperature) or adjust to preference.
  8. Transfer steak to cutting board and rest for 5-10 minutes to allow juices to redistribute.
  9. Slice steak against the grain into thin strips.
  10. Divide cooked rice among serving bowls. Arrange sliced steak over rice.
  11. Drizzle spicy cream sauce generously over steak and rice.
  12. Garnish with sliced green onions, sesame seeds, and optional toppings. Serve immediately.

Notes

For best results, let steak come to room temperature before cooking. Adjust spice level in sauce to your preference. Store components separately for meal prep - rice and sauce keep up to 4 days refrigerated. Reheat steak gently to avoid overcooking.