Description
Korean BBQ Steak Rice Bowls with Incredible Spicy Cream Sauce
Ingredients
- Flank steak, skirt steak, or sirloin
- Soy Sauce
- Brown Sugar
- Garlic, minced
- Ginger, grated
- Sesame Oil
- Rice Vinegar
- Non-Alcoholic Mirin Alternative
- Pear or Apple Puree
- Short-grain white rice
- Mayonnaise
- Gochujang (Korean Chili Paste)
- Honey or Maple Syrup
- Garlic Powder
- Water or Milk
- Green Onions, sliced
- Toasted Sesame Seeds
- Kimchi
- Quick-Pickled Cucumbers or Radishes
- Fried Egg
- Nori Strips
Instructions
- Prepare the Steak Marinade (Minimum 30 minutes, ideally 2-4 hours): Thinly slice beef against the grain into bite-sized pieces. Whisk together marinade ingredients in a medium bowl. Add sliced beef, cover, and refrigerate.
- Cook the Rice: Rinse short-grain rice under cold water until clear. Cook according to package directions. Keep warm.
- Make the Spicy Cream Sauce: Whisk together mayonnaise, gochujang, honey, rice vinegar, sesame oil, and garlic powder until smooth. Adjust thickness with water or milk if needed.
- Prepare Your Toppings: Slice green onions and prepare kimchi and other toppings.
- Cook the Korean BBQ Steak: Heat a skillet over medium-high heat. Add oil and marinated beef in batches. Cook for 2-3 minutes per side until caramelized.
- Assemble Your Ultimate Rice Bowls: Spoon rice into bowls, top with Korean BBQ steak, drizzle with Spicy Cream Sauce, and add toppings. Serve immediately.
Notes
- Marinate beef for best flavor.
- Use short-grain rice for the best texture.
- Adjust spiciness of the sauce to your preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet, Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 15 g
- Sodium: 1000 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Korean BBQ Steak, Rice Bowls, Spicy Cream Sauce