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Savory Korean BBQ Steak Rice Bowls

Delicious and easy-to-make Korean BBQ steak rice bowls featuring marinated steak, spicy cream sauce, and optional kimchi, perfect for a weeknight dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the marinade and meat
  • 1 lb steak (sirloin or ribeye) Choose your preferred cut.
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic (minced) Toasting enhances flavor.
  • 1 teaspoon ginger (grated)
For the rice bowl
  • 2 cups cooked rice Use your favorite type of rice.
  • 1/2 cup kimchi (optional) Add for extra flavor.
  • 2 green onions sliced For garnish.
  • 1/2 cup heavy cream Create the spicy cream sauce.
  • 2 tablespoons gochujang (Korean chili paste) Adjust to taste for spiciness.

Method
 

Preparation
  1. Marinate the steak with soy sauce, sesame oil, garlic, ginger, salt, and pepper for at least 30 minutes.
Cooking
  1. Grill or pan-sear the steak to your desired doneness, then let it rest before slicing.
  2. In a small saucepan, combine heavy cream and gochujang over low heat to create the spicy cream sauce. Stir until smooth.
Assembly
  1. Serve the cooked rice in bowls, top with sliced steak, kimchi (if using), and drizzle with the spicy cream sauce.
  2. Garnish with sliced green onions and serve immediately.

Notes

For added texture, sprinkle some toasted sesame seeds on top before serving. Leftovers keep well in the fridge for 3-4 days.