Description
Korean BBQ Beef Bowl with Corn & Creamy Sauce is a vibrant and delicious dish that combines tender marinated beef with sweet corn, served over fluffy rice and drizzled with a creamy sauce. Perfect for busy weeknights or weekend gatherings, this recipe is easy to prepare and customizable, allowing you to add your favorite vegetables or adjust the spice level to suit your family’s taste. With its rich flavors and satisfying textures, this bowl meal is sure to impress everyone at your table.
Ingredients
Scale
- 1 lb beef (flank steak, skirt steak, or short ribs), thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sesame oil
- 1 cup frozen corn, thawed
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon chopped parsley
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice
Instructions
- Marinate the beef in soy sauce, brown sugar, garlic, and ginger for at least 30 minutes.
- Grill the marinated beef on medium heat for 2-3 minutes per side until cooked through.
- Sauté thawed corn with olive oil, paprika, garlic powder, salt, and pepper in a skillet until charred.
- Whisk together mayonnaise, lemon juice, parsley, garlic, salt, and pepper to make the creamy sauce.
- Serve by layering cooked rice in bowls topped with grilled beef and corn; drizzle with creamy sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 620
- Sugar: 8g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg