Description
This Korean BBQ Beef Bowl with Corn & Creamy Sauce is a flavorful and satisfying meal featuring tender marinated flank steak or ribeye cooked to caramelized perfection, paired with charred buttered corn, fresh vegetables, and a tangy creamy sauce. Served over fragrant jasmine rice, it’s an easy-to-make dish perfect for a quick weeknight dinner with authentic Korean-inspired flavors.
Ingredients
Scale
Beef Marinade
- 1 lb thinly sliced flank steak or ribeye
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
Bowl Components
- 3 cups cooked jasmine rice
- 1 cup frozen or fresh corn kernels
- 1 tbsp butter
- Salt, to taste
- Black pepper, to taste
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumbers
- 2 sliced green onions
- 1 tbsp toasted sesame seeds
Creamy Sauce
- 1/3 cup mayonnaise
- 1 tbsp rice vinegar
- 1-2 tsp sriracha (adjust to taste)
- 1 tsp lime juice
Instructions
- Marinate the beef: In a bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the thinly sliced beef and toss to coat evenly. Let it marinate for at least 20 minutes to absorb the flavors.
- Cook the beef: Heat a large skillet over medium-high heat. Add the marinated beef in batches, making sure not to overcrowd the pan. Sear the beef until browned and caramelized on all sides, about 2-3 minutes per batch. Remove from heat and set aside.
- Prepare the charred corn: In a separate pan, heat the butter over medium heat. Add the corn kernels and season with salt and pepper. Sauté, stirring occasionally until the corn is lightly charred and cooked through, about 5-7 minutes. Remove from heat.
- Make the creamy sauce: In a small bowl, whisk together mayonnaise, rice vinegar, sriracha, and lime juice until smooth and well combined. Adjust heat by adding more or less sriracha according to your preference.
- Assemble the bowls: Divide the warm jasmine rice evenly into four bowls. Top each with the cooked Korean BBQ beef, charred corn, shredded carrots, and sliced cucumbers. Drizzle generously with the creamy sauce. Garnish with sliced green onions and toasted sesame seeds.
Notes
- Substitute chicken or tofu for the beef to accommodate different preferences.
- Add kimchi for extra flavor and tanginess to the bowl.
- Adjust the heat level of the creamy sauce by varying the amount of sriracha.
- For a dairy-free version, use vegan mayonnaise and substitute butter with oil.
