Lorenzo Devereaux
This Korean BBQ Beef Bowl with Corn & Creamy Sauce is a vibrant explosion of sweet, smoky, and savory flavors all in one satisfying bowl. Succulent marinated beef slices, crispy seasoned potatoes, and caramelized corn rest atop a fluffy bed of white rice, all generously drizzled with a creamy, peppery sauce. It’s the ultimate comfort food you can build and customize to match your craving—perfect for a weeknight dinner or a prep-ahead lunch.
Each bite offers the tender juiciness of Korean-style grilled beef combined with the crunch of seared corn and silky sauce. Add in the fresh herbal zing from chopped scallions and a dash of chili flakes, and you’re enjoying a bold, flavor-packed meal that feels like your favorite Korean takeout, made right at home.
What Kind of Rice Should I Use?
Jasmine or short-grain white rice works best for this dish. Its subtle aroma and slight stickiness help hold all the flavorful toppings together without getting lost in the sauce. If you’re opting for a healthier version, you can substitute with brown rice or even cauliflower rice—but fluffy white rice gives the most authentic experience.
Ingredients for the Korean BBQ Beef Bowl with Corn & Creamy Sauce
Korean BBQ Beef: The star of this dish, usually flank or sirloin steak, marinated in soy sauce, sesame oil, garlic, sugar, and a splash of pear or apple juice for that tender, signature Korean BBQ flavor.
Crispy Potatoes: These give a hearty, caramelized crunch that complements the tender beef. Pan-fried or air-fried until golden and crisp.
Caramelized Corn: Slightly charred corn kernels with sesame seeds and a pinch of red pepper flakes bring sweetness and spice.
Cooked White Rice: Fluffy and sticky, this forms the foundation of your bowl, soaking up all the juicy goodness.
Creamy Pepper Sauce: A blend of mayo, rice vinegar, garlic, and black pepper. This ties everything together with a rich and tangy finish.
Scallions & Herbs: Fresh green onions or chopped herbs add brightness and a pop of color.
Chili Flakes (optional): For a touch of heat and a visual garnish.
How To Make the Korean BBQ Beef Bowl with Corn & Creamy Sauce
Step 1: Marinate the Beef
Slice your flank or sirloin steak thinly across the grain. In a bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, and pear or apple juice. Add the beef and let it marinate for at least 30 minutes (or overnight for deeper flavor).
Step 2: Cook the Rice
While the beef is marinating, rinse your jasmine or short-grain white rice until the water runs clear. Cook according to package instructions using a rice cooker or stovetop. Keep warm.
Step 3: Prepare the Potatoes
Chop potatoes into small cubes and toss with oil, salt, garlic powder, and smoked paprika. Air fry or pan-fry until golden and crisp. Set aside.
Step 4: Caramelize the Corn
Heat a skillet over medium-high heat. Add a bit of oil and toss in your corn kernels. Stir occasionally until lightly charred. Sprinkle sesame seeds and a pinch of chili flakes. Remove from heat.
Step 5: Cook the Beef
Heat a grill pan or skillet over medium-high heat. Add the marinated beef and cook for 2–3 minutes per side until caramelized and cooked through. Don’t overcrowd the pan to maintain a nice sear.
Step 6: Make the Creamy Sauce
In a small bowl, whisk together mayonnaise, rice vinegar, garlic powder, a dash of soy sauce, and black pepper until smooth. Taste and adjust seasoning as needed.
Step 7: Assemble the Bowl
Scoop rice into the bottom of each bowl. Arrange the beef, crispy potatoes, and caramelized corn around the top. Drizzle with the creamy sauce, then garnish with freshly chopped scallions and extra chili flakes if desired.
Serving and Storing the Korean BBQ Beef Bowl with Corn & Creamy Sauce
These bowls are best served fresh while the beef is hot, the potatoes are crispy, and the rice is warm. Assemble just before eating to keep the textures spot-on. If prepping ahead for meal planning, store each component separately in airtight containers. The creamy sauce can be refrigerated for up to 4 days, and the beef will reheat well on a skillet over medium heat.
You can refrigerate leftover bowls for up to 3 days. When reheating, sprinkle a bit of water over the rice and cover with a damp paper towel if using a microwave. To maintain crispiness, re-crisp the potatoes and beef in a skillet or air fryer before serving.
What to Serve With Korean BBQ Beef Bowl with Corn & Creamy Sauce?
Kimchi
A classic Korean side that brings a bold, tangy, spicy kick to balance the richness of the bowl.
Pickled Daikon or Carrots
These quick-pickled vegetables offer crunch and acidity that complement the savory and sweet elements.
Seaweed Salad
Light, briny, and slightly sweet, this pairs beautifully with the sesame-soy undertones in the beef.
Miso Soup
A warm, umami-rich soup that’s simple but grounding.
Cucumber Salad
Cool and refreshing, especially if you add a splash of rice vinegar and sesame oil.
Edamame with Sea Salt
A great protein-packed finger food to nibble alongside.
Korean Pancakes (Pajeon)
Savory scallion pancakes that add an extra treat to your dinner spread.
Spicy Gochujang Mayo Dipping Sauce
Great for dipping extra potatoes or drizzling over the top for added heat.
Want More Bowl Ideas with Bold Flavor?
If this Korean BBQ Beef Bowl with Corn & Creamy Sauce is your kind of comfort, check out these other delicious bowls and saucy dishes on ChefAlchemy:
- Spicy Korean Ramen with Grilled Beef & Creamy Sauce for a noodle-based spicy twist.
- Sweet Chili Chicken Bowl with Coconut Lime Drizzle for a tropical heat explosion.
- Chipotle Chicken Bowl with Black Beans, Sweet Potatoes & Cilantro Lime Sauce that layers smoky and tangy flavors.
- Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce when you’re craving something light but luscious.
- Chimichurri Grilled Chicken Bowl with Garlic Sauce for a herby punch to brighten your plate.
Save This Pin For Later
📌 Save this recipe to your Pinterest dinner board so you can revisit it anytime the craving strikes.
And let me know in the comments how you customized your bowl! Did you go all-in on the spice? Swap in cauliflower rice? Try a different sauce drizzle?
I love hearing your spins on my recipes. Ask questions too—we’re building a flavor-loving community together.
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Korean BBQ Beef Bowl with Corn & Creamy Sauce
Equipment
- Skillet
- Rice cooker
- Mixing bowls
Ingredients
Ingredients
- 1 pound flank or sirloin steak
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 2 tablespoons pear or apple juice
- 1 cup jasmine or short-grain white rice
- 2 medium potatoes cubed
- 1 tablespoon oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 cup corn kernels
- 1 tablespoon sesame seeds
- 1/4 teaspoon chili flakes
- 1/4 cup mayonnaise
- 1 tablespoon rice vinegar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 scallions chopped
Instructions
- Slice beef thinly and marinate with soy sauce, sesame oil, sugar, garlic, and juice for 30+ minutes.
- Rinse rice until water is clear and cook per instructions.
- Toss potatoes with oil and seasoning, then air-fry or pan-fry until crispy.
- Sear corn in a skillet with sesame seeds and chili flakes.
- Cook beef in a hot skillet for 2–3 minutes per side until caramelized.
- Whisk mayo, vinegar, garlic powder, soy sauce, and pepper into a creamy sauce.
- Assemble bowls with rice, beef, potatoes, corn, sauce, and scallions.