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Close-up of Korean BBQ Steak Rice Bowls topped with spicy cream sauce, green onions, and sesame seeds.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

This recipe provides a quick and flavorful meal option suitable for busy families. It features marinated steak, sautéed vegetables, and a spicy cream sauce served over rice. The process is designed to be simple and fun for introducing new global cuisines to your children.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 500 g flank steak or preferred beef cut
Marinade
  • 30 ml soy sauce
  • 30 ml brown sugar
  • 15 ml sesame oil
  • 15 g minced garlic
  • 5 g grated ginger
Base
  • 200 g cooked white or brown rice
Vegetables
  • 200 g mixed vegetables (bell peppers, broccoli, carrots), cut into bite-sized pieces
Cooking
  • 30 ml vegetable oil
Spicy Cream Sauce
  • 120 g sour cream
  • 30 g gochujang (Korean chili paste)
  • 15 g honey
  • 5 ml lime juice
Garnish
  • 1 Sesame seeds for sprinkling
  • 1 Green onions, thinly sliced

Equipment

  • Mixing Bowl
  • Large skillet
  • Small bowl
  • Cutting board

Method
 

  1. Combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger in a mixing bowl. Add the flank steak and coat it completely. Marinate for at least 30 minutes.
  2. Prepare rice following package directions until tender. Keep the rice warm.
  3. Whisk together sour cream, gochujang, honey, and lime juice in a small bowl until the mixture is smooth. Set this aside for serving.
  4. Heat vegetable oil in a large skillet over medium-high heat. Remove the steak from the marinade, letting extra liquid drip off. Sear the steak for 4 to 5 minutes per side for medium-rare. Adjust the cooking time based on the steak's thickness and your preference.
  5. Add the chopped vegetables to the same pan using the residual heat and flavors. Sauté for 3 to 5 minutes until they are tender-crisp.
  6. Move the steak to a cutting board and let it rest for 5 minutes. Slice the steak thinly against the grain for better texture.
  7. Place rice into serving bowls. Arrange the sliced steak and the sautéed vegetables on top neatly.
  8. Drizzle the spicy cream sauce over the bowls. Garnish with sesame seeds and sliced green onions.

Notes

For the best results, allow the steak to reach room temperature before you cook it. You can change the amount of gochujang based on how spicy you prefer the dish.

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