Korean Bbq Beef Bowl With Corn & Creamy Sauce
This delightful Korean BBQ Beef Bowl combines tender marinated beef with sweet corn and a creamy sauce, served over a bed of rice. Perfect for a quick weeknight dinner or a satisfying meal prep option, this dish is bursting with flavor and color.
Equipment
- 1 large mixing bowl
- 1 skillet or frying pan
- 1 saucepan
- 1 wooden spoon
- 1 rice cooker or pot
- 1 set measuring cups and spoons
Ingredients
- 1 pound beef sirloin, thinly sliced
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 cups cooked rice
- 1 cup corn kernels (canned or frozen)
- ½ cup sour cream
- 1 tablespoon sriracha sauce Adjust to taste.
- 2 green onions, sliced for garnish
- to taste sesame seeds for garnish
Instructions
- In a large mixing bowl, combine the soy sauce, honey, sesame oil, minced garlic, and grated ginger. Add the sliced beef and marinate for at least 10 minutes.
- While the beef is marinating, cook the rice according to your rice cooker or pot instructions. Set aside when done.
- In a skillet over medium-high heat, add the marinated beef. Cook for about 5-7 minutes, stirring frequently, until fully cooked and browned.
- In the last few minutes of cooking, add the corn kernels to the skillet and stir until heated through.
- In a small bowl, mix the sour cream with the sriracha sauce to create a creamy sauce. Adjust the amount of sriracha to reach your desired spice level.
- To serve, place a generous portion of cooked rice in each bowl. Top the rice with the beef and corn mixture. Drizzle the creamy sauce on top.
- Garnish with sliced green onions and sesame seeds.
Notes
For added flavor, you can add some vegetables like sliced bell peppers or carrots to the skillet when cooking the beef.
This recipe is great for meal prep; just store the components separately and assemble when ready to eat.
Feel free to substitute the beef with chicken, tofu, or a plant-based meat alternative for a different twist.