Description
Tender caramelized Korean-style steak layered over fluffy rice and drenched in a creamy spicy drizzle.
Ingredients
- Steak (flank, skirt, or ribeye)
- Cooked white rice
- Gochujang
- Mayo (for spicy cream sauce)
- Soy sauce
- Brown sugar
- Garlic
- Sesame oil
- Rice vinegar
- Green onions
- Red pepper flakes (optional)
Instructions
- Marinate sliced steak in soy sauce, brown sugar, garlic, gochujang, and sesame oil for at least 15 minutes.
- Heat a skillet on high and sear steak until caramelized and slightly charred at the edges.
- Prepare spicy cream sauce: whisk mayo, gochujang, rice vinegar, and a pinch of red pepper flakes.
- Spoon warm rice into bowls.
- Layer on the seared Korean BBQ steak.
- Drizzle generously with spicy cream sauce.
- Finish with chopped green onions.
Notes
- For extra heat, add more gochujang to the sauce.
- Let the steak rest for a few minutes before slicing for better juiciness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: High-heat sear
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg