Description
This Korean BBQ Beef Bowl with Corn & Creamy Sauce is a flavorful and satisfying dish featuring tender marinated beef, sweet sautéed corn, and a tangy creamy sauce served over steaming white rice. Perfect for an easy weeknight dinner, it combines savory, sweet, and slightly spicy elements inspired by traditional Korean bulgogi, garnished with fresh scallions, sesame seeds, and crisp cucumber slices.
Ingredients
Scale
Beef and Marinade
- 1 pound thinly sliced beef ribeye or sirloin
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon crushed red pepper flakes (optional)
- 2 teaspoons cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Rice and Corn
- 2 cups cooked white rice
- 1 cup sweet corn kernels (fresh, canned, or frozen)
- 2 teaspoons butter
- Salt and pepper to taste
Creamy Sauce
- ¼ cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
Garnishes
- Chopped scallions
- Sesame seeds
- Sliced cucumber
Instructions
- Marinate the beef: In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and crushed red pepper flakes. Add the thinly sliced beef and toss to coat evenly. Cover and let it marinate for at least 20 minutes to absorb the flavors.
- Prepare the rice: Cook 2 cups of white rice according to package instructions and keep warm until serving.
- Make the creamy sauce: In a small bowl, combine mayonnaise, sour cream, lime juice, and garlic powder. Mix well and set aside to allow flavors to meld.
- Sauté the corn: Heat 2 teaspoons of butter in a pan over medium heat. Add the sweet corn kernels along with a pinch of salt and pepper. Cook, stirring occasionally, until the corn is warmed through and lightly golden, about 3-4 minutes. Remove from heat.
- Cook the beef: Heat another skillet over medium-high heat. Add the marinated beef and cook, stirring occasionally, for 5-6 minutes until the beef is browned and cooked through.
- Thicken the sauce: Pour the cornstarch slurry into the beef skillet, stirring to combine. Simmer for a minute or two until the sauce thickens slightly, coating the beef nicely.
- Assemble the bowls: Divide the cooked rice evenly into four bowls. Top each with the cooked beef and thickened sauce, a serving of sautéed corn, and a generous drizzle of the creamy sauce. Garnish with chopped scallions, sesame seeds, and sliced cucumber for freshness and texture.
Notes
- For enhanced smoky flavor, grill the beef instead of pan-cooking.
- Substitute white rice with brown rice or cauliflower rice for a healthier alternative.
- Add sriracha or gochujang to the creamy sauce for a spicy kick.
- If dairy is a concern, substitute mayonnaise and sour cream with dairy-free versions.
- Leftover beef and corn can be refrigerated for up to 2 days and reheated gently.
