Korean BBQ Beef Bowl with Corn & Creamy Sauce

Save this recipe on:

Korean BBQ Beef Bowl with Corn & Creamy Sauce is a delightful fusion of bold flavors and comforting textures. This dish combines tender, marinated beef cooked to perfection with sweet corn and a rich, creamy sauce that ties everything together. Each bite delivers a satisfying mix of savory, sweet, and tangy notes, making it a standout option for a quick dinner or a satisfying lunch. The vibrant ingredients not only create a visually appealing plate but also ensure a deeply satisfying taste.

The Korean BBQ marinade infuses the beef with a delicious balance of soy sauce, garlic, and a touch of sweetness, while the corn adds a juicy burst of flavor. The creamy sauce provides a luxurious contrast, rounding out the dish beautifully. Whether you’re looking for a fresh dinner idea or a new favorite comfort food, this Korean BBQ Beef Bowl is sure to become a household favorite.

---

Ingredients for Korean BBQ Beef Bowl with Corn & Creamy Sauce

For the Beef Marinade:

• 1 lb beef sirloin or ribeye, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar

For the Bowl:

• 2 cups cooked white or jasmine rice
• 1 cup sweet corn kernels (fresh, canned, or frozen)
• 1 tbsp butter (for cooking the corn)
• 2 green onions, finely sliced
• 1 tbsp sesame seeds (optional for garnish)

For the Creamy Sauce:

• 1/4 cup mayonnaise
• 2 tbsp Greek yogurt or sour cream
• 1 tsp honey
• 1 tsp sriracha (adjust to taste)
• Pinch of salt

---

Step 1: Marinate the Beef

In a medium bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar. Stir well until the marinade is smooth. Add the thinly sliced beef to the bowl, ensuring all pieces are coated evenly. Cover and let it marinate for at least 30 minutes (or up to 2 hours for enhanced flavor).

---

Step 2: Cook the Beef

Heat a large skillet or pan over medium-high heat. Once hot, add the marinated beef, spreading it out evenly. Cook for 4-5 minutes, stirring occasionally, until the beef is fully cooked and caramelized. Remove from heat and set aside.

---

Step 3: Prepare the Corn

In a separate skillet, melt the butter over medium heat. Add the sweet corn and cook for 3-4 minutes, stirring occasionally, until warmed through and slightly golden. Season with a pinch of salt, then set aside.

---

Step 4: Make the Creamy Sauce

In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), honey, sriracha, and a pinch of salt. Adjust the sriracha level based on your spice preference.

---

Step 5: Assemble the Bowl

Start by adding a generous scoop of rice to each serving bowl. Top with the cooked beef, followed by the buttery corn. Drizzle the creamy sauce generously over the top. Garnish with sliced green onions and sesame seeds for added texture and flavor.

---

Storage Instructions

To store leftovers, place the beef, corn, and sauce in separate airtight containers to maintain their textures. Refrigerate for up to 3 days. When reheating, warm the beef and corn in a skillet over medium heat or microwave in 30-second intervals until heated through. The creamy sauce should be stored cold and added fresh when serving.

---

Estimated Nutrition

Per serving (based on 4 servings):

• Calories: ~520 kcal
• Protein: ~30g
• Carbohydrates: ~50g
• Fat: ~22g
• Saturated Fat: ~6g
• Cholesterol: ~70mg
• Fiber: ~3g
• Sugar: ~10g
• Sodium: ~950mg

Note: Nutrition may vary depending on ingredient brands and portion sizes.

---

Frequently Asked Questions

1. Can I use a different cut of beef?

Yes! While sirloin and ribeye work best, flank steak or thinly sliced beef strips are excellent alternatives.

2. Is there a vegetarian option for this recipe?

Absolutely! Substitute the beef with marinated tofu or tempeh for a satisfying vegetarian version.

3. How spicy is this dish?

The heat level is moderate due to the gochujang and sriracha. For less spice, reduce the gochujang or omit the sriracha from the sauce.

4. Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly. Just thaw it before cooking to ensure even heating.

5. What type of rice pairs best with this dish?

Jasmine rice, white rice, or even cauliflower rice are great options. Choose what fits your preference.

6. Can I prepare the marinade in advance?

Definitely! The marinade can be made up to 3 days in advance and stored in the fridge.

7. Is this dish freezer-friendly?

The cooked beef can be frozen for up to 2 months. Store it in an airtight container and thaw in the fridge before reheating.

8. Can I add extra vegetables to this recipe?

Of course! Bell peppers, carrots, or steamed broccoli make fantastic additions for extra nutrients and color.

---

Print

Save this recipe on: