Can I use a different type of beef?

Absolutely! While flank steak and sirloin are ideal for their flavor and tenderness when sliced, you can also use ribeye or skirt steak. The key is to slice whatever cut you use thinly against the grain.

Is it possible to make the sauce ahead of time?

Yes, and it's a great time-saver! The spicy cream sauce can be made up to 3 days in advance. Simply store it in an airtight container in the refrigerator. The flavors often meld and become even better.

Can I add more vegetables to the bowls?

Please do! These bowls are incredibly versatile. Sautéed mushrooms, spinach, bell peppers, or zucchini would all be delicious additions. Feel free to use whatever fresh vegetables you have on hand.

Korean BBQ Steak Rice Bowls: The Ultimate 30-Minute Meal

Description

Flavorful Korean BBQ Steak Rice Bowls topped with veggies and drizzled with a creamy spicy sauce for the perfect weeknight dinner.

Ingredients

Scale

For the steak:
1 lb flank steak or skirt steak, thinly sliced
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 green onions, sliced
1 tbsp rice vinegar
1 tsp red pepper flakes (optional)
For the bowls:
3 cups cooked white rice (or brown rice)
1 cup shredded carrots
1 cup cucumber slices
1 cup kimchi
1/2 cup edamame, cooked
Sesame seeds, for garnish
Green onions, for garnish
For the spicy cream sauce:
1/3 cup mayonnaise
2 tbsp gochujang (Korean chili paste)
1 tbsp rice vinegar
1 tsp honey

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, rice vinegar, and red pepper flakes.
2. Add sliced steak to the marinade, toss well, and let sit for at least 30 minutes (or overnight for best flavor).
3. Heat a large skillet or grill pan over medium-high heat. Cook marinated steak in batches for 2–3 minutes per side until browned and cooked through.
4. Prepare the spicy cream sauce by whisking together mayonnaise, gochujang, rice vinegar, and honey until smooth.
5. Assemble bowls by dividing cooked rice among serving bowls.
6. Top with steak, carrots, cucumbers, kimchi, and edamame.
7. Drizzle with spicy cream sauce, then garnish with sesame seeds and extra green onions.
8. Serve warm and enjoy.

Notes

You can swap beef for chicken, pork, or tofu for a variation.
Adjust spice level in the cream sauce by using more or less gochujang.
These bowls are meal-prep friendly — store steak, rice, and veggies separately and assemble before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Grilling, Stovetop
Cuisine: Korean Fusion

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 10g
Sodium: 950mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg

Keywords: Korean BBQ steak rice bowls, spicy cream sauce, meal prep bowls