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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.
Prep Time 20 minutes
Cook Time 25 minutes
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.