Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Tender marinated steak served over rice with a spicy and creamy sauce, topped with fresh vegetables.
Equipment
- Large skillet For cooking the steak
- Small bowl For whisking the sauce
Ingredients
Steak Marinade
- 1 lb Flank steak Thinly sliced
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 tbsp Brown sugar
Spicy Cream Sauce
- 1 cup Heavy cream
- 1 tbsp Gochujang Korean chili paste
- 1 tsp Gochugaru Korean chili flakes
- 2 cups Cooked rice
- 1 cup Chopped scallions For garnish
- 0.5 cup Sesame seeds For garnish
Instructions
- Marinate the flank steak in the soy sauce, sesame oil, and brown sugar for at least 30 minutes.
- Heat a large skillet over medium-high heat. Add the marinated steak and cook until desired doneness.
- While the steak cooks, whisk together the heavy cream, gochujang, and gochugaru in a small bowl.
- Once the steak is cooked, slice it thinly against the grain.
- Serve the sliced steak over cooked rice. Pour the spicy cream sauce over the steak and rice.
- Garnish with chopped scallions and sesame seeds.
- Serve immediately and enjoy!
Notes
Adjust the amount of gochujang and gochugaru to your preferred spice level.