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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Tender Korean BBQ marinated flank steak served over rice and topped with a rich, spicy Gochujang cream sauce and green onions.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Main Course
Cuisine: Asian Fusion, Korean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Korean BBQ Steak
  • 1 lb flank steak thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tsp minced ginger
  • 2 cloves garlic minced
  • Pinch black pepper
For the Spicy Cream Sauce
  • 0.5 cup mayonnaise or sour cream for sauce base
  • 2 tbsp Gochujang Korean chili paste
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1 tsp sesame oil
  • 1 tbsp water to adjust thickness
For Assembly
  • 2 cups cooked white rice or rice of choice
  • As needed chopped green onions for garnish

Equipment

  • Large skillet or wok
  • Small whisk

Method
 

  1. Marinate Steak: Combine sliced steak with soy sauce, brown sugar, sesame oil, ginger, garlic, and pepper. Toss well and let marinate for 15+ minutes.
  2. Prepare Sauce: Whisk together mayonnaise/sour cream, Gochujang, rice vinegar, honey, sesame oil, and water until smooth and thick. Set aside.
  3. Cook Steak: Heat oil in a skillet over high heat. Sear marinated steak in a single layer for 1-2 minutes per side for medium-rare, or until done, achieving charred edges.
  4. Assemble & Serve: Place cooked rice in bowls, top with sliced steak. Drizzle generously with the thick, gooey spicy cream sauce. Garnish with chopped green onions and serve hot.

Notes

Rest the steak 5-10 minutes after cooking before slicing. The sauce can be made ahead of time. Add a little more Gochujang for extra spice. Add pickled vegetables for a complete meal.