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Korean BBQ Steak Rice Bowls with Spicy Cream Drizzle

Close-up of Korean BBQ steak rice bowls with sliced grilled steak, rice, chili, and scallions.
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Enjoy tender, marinated steak over fluffy rice with a creamy, spicy gochujang mayo drizzle. This weeknight-friendly recipe is perfect for Asian dinners or meal prep.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 pound cooked rice, for serving
  • 1/2 cup mayonnaise
  • 2 tablespoons gochujang
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • Optional toppings: sliced green onions, sesame seeds, kimchi

Instructions

  1. In a bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, and ginger. Add the sliced steak and marinate for at least 30 minutes.
  2. While the steak marinates, prepare the spicy cream drizzle by whisking together mayonnaise, gochujang, lime juice, and honey in a small bowl.
  3. Heat a skillet or grill pan over medium-high heat. Add the marinated steak and cook for 2-3 minutes per side, or until cooked through.
  4. Assemble the bowls by dividing the cooked rice among serving bowls. Top with the cooked steak.
  5. Drizzle generously with the spicy cream sauce. Add optional toppings like green onions, sesame seeds, or kimchi.

Notes

  • For meal prep, store cooked rice, steak, and sauce separately. Assemble just before serving to prevent sogginess.
  • Adjust the amount of gochujang to control the spice level of the drizzle.
  • This recipe is a great alternative to some meal planning services.

Nutrition

Find it online: https://cutcooktaste.com/korean-bbq-steak-rice-bowls/