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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a delightful fusion of flavors that bring the essence of Korean cuisine right to your dining table. This dish combines tender, marinated steak with a spicy cream sauce, served over a bed of fluffy rice and colorful vegetables. Not only is this recipe easy to prepare, but it also showcases the rich flavors and vibrant colors characteristic of Korean BBQ. As a meal that is as appealing to the eye as it is to the palate, it serves as a perfect introduction to the world of Korean cooking.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Savor the vibrant flavors of Korean BBQ with these delicious steak rice bowls! Thinly sliced flank steak is marinated in a savory blend of soy sauce, brown sugar, and spices, then grilled to perfection. Layer the juicy steak over fluffy jasmine rice, topped with fresh veggies like steamed broccoli and cucumber. A drizzle of spicy cream sauce adds a zesty kick. Perfect for a quick, satisfying meal that will impress your family and friends!
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Ingredients
  

For the Korean BBQ Steak:

1 lb flank steak (or ribeye), thinly sliced

1/4 cup soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

4 garlic cloves, minced

1-inch piece ginger, grated

1 tablespoon rice vinegar

1 tablespoon gochujang (Korean chili paste)

1 teaspoon black pepper

2 green onions, chopped (for garnish)

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tablespoons gochujang

1 tablespoon sriracha (adjust for spice level)

1 teaspoon lime juice

1 teaspoon sesame oil

Salt and pepper to taste

For the Bowl:

2 cups cooked jasmine rice (can substitute with brown rice or cauliflower rice)

1 cup steamed broccoli (or any other vegetable like snap peas or bell peppers)

1/2 cucumber, thinly sliced

1 carrot, julienned

Sesame seeds (for garnish)

Instructions
 

Marinate the Steak: In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang, and black pepper. Add the sliced flank steak to the marinade, ensuring each piece is well coated. Cover and let it marinate for at least 30 minutes (or ideally, a few hours) in the refrigerator.

    Prepare the Spicy Cream Sauce: In a separate bowl, combine mayonnaise, gochujang, sriracha, lime juice, and sesame oil. Whisk until smoothly combined. Season with salt and pepper to taste. Set aside.

      Cook the Steak: Heat a grill pan or skillet over medium-high heat. Add the marinated steak slices in a single layer (you may need to do this in batches) and cook for about 2-3 minutes on each side or until browned and cooked to your desired doneness. Remove the steak from the heat and let it rest briefly.

        Assemble the Bowls: Divide the cooked rice evenly into bowls. Top each bowl with a generous portion of grilled steak. Arrange the steamed broccoli, cucumber slices, and julienned carrot around the steak.

          Drizzle the Sauce: Pour the spicy cream sauce over the steak and veggies. Garnish with chopped green onions and sprinkle sesame seeds over the top.

            Serve: Enjoy your Korean BBQ steak rice bowls warm. Feel free to adjust the spicy cream sauce for your personal taste!

              Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 4