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Korean BBQ has become a culinary sensation, captivating taste buds around the world and making its way into home kitchens. This vibrant and flavorful cooking style is not just a meal; it’s an experience that brings people together, often centered around sizzling meats and a variety of side dishes. Among the many delightful options, Korean BBQ steak rice bowls stand out as a versatile meal that seamlessly combines savory flavors with the crunch of fresh vegetables.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Get ready to elevate your dinner game with these mouthwatering Korean BBQ Steak Rice Bowls! Tender marinated flank steak sits atop a bed of fluffy jasmine rice, accompanied by fresh veggies like cucumbers, carrots, and bell peppers. The dish is brought together with a deliciously spicy cream sauce that packs a flavorful punch. Perfect for a cozy weeknight meal or impressing guests. Dive into this tasty experience tonight!
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Ingredients
  

For the Steak Marinade:

1 lb flank steak

1/4 cup soy sauce

2 tbsp brown sugar

2 tbsp sesame oil

1 tbsp rice vinegar

2 cloves garlic, minced

1 inch ginger, grated

1 tsp black pepper

1 tsp red pepper flakes (adjust to taste)

For the Rice Bowls:

2 cups cooked jasmine rice

1 cup thinly sliced cucumbers

1 cup shredded carrots

1 red bell pepper, sliced

1 cup bean sprouts

1 bunch green onions, chopped

Sesame seeds for garnish

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tbsp gochujang (Korean chili paste)

1 tbsp honey

1 tsp lime juice

1 clove garlic, minced

Salt and pepper to taste

Instructions
 

Marinate the Steak: In a mixing bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, and red pepper flakes. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Let it marinate in the refrigerator for at least 30 minutes, or up to overnight for best flavor.

    Prepare the Spicy Cream Sauce: In a small bowl, mix together the mayonnaise, gochujang, honey, lime juice, minced garlic, salt, and pepper. Adjust the spiciness by adding more gochujang if desired. Set aside.

      Cook the Steak: Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and cook for 4-5 minutes on each side for medium-rare, or to your preferred doneness. Allow the steak to rest for 5 minutes before slicing it thinly against the grain.

        Assemble the Rice Bowls:

          - In serving bowls, divide the cooked jasmine rice as the base.

            - Arrange the sliced steak on top of the rice.

              - Add the sliced cucumbers, shredded carrots, red bell pepper, and bean sprouts around the steak.

                - Drizzle the spicy cream sauce generously over the top.

                  - Finish with a sprinkle of sesame seeds and chopped green onions for garnishing.

                    Serve and Enjoy! Enjoy your delicious Korean BBQ Steak Rice Bowls warm with extra spicy cream sauce on the side.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4