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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.
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Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Servings
2
bowls
Calories
500
kcal
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.