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To create the perfect Korean BBQ steak rice bowl, it's essential to understand the key ingredients that work in harmony to produce a balanced and delicious meal.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Indulge in the delicious flavors of Korean BBQ with these Steak Rice Bowls topped with a tantalizing spicy cream sauce! Marinate flank steak in a savory mix of soy sauce, garlic, and ginger, then grill to perfection. Serve over fluffy jasmine rice with vibrant steamed broccoli and shredded carrots. Drizzle with a creamy gochujang sauce for a spicy kick. Perfect for a quick weeknight dinner or meal prep, these bowls are a flavor-packed treat!
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Ingredients
  

For the Steak Marinade:

1 lb flank steak

1/4 cup soy sauce

2 tbsp brown sugar

2 cloves garlic, minced

1 tsp grated ginger

1 tbsp sesame oil

1 tbsp rice vinegar

1/2 tsp black pepper

1/2 tsp crushed red pepper flakes (optional, for extra heat)

For the Rice Bowls:

2 cups cooked jasmine rice

1 cup steamed broccoli florets

1 cup shredded carrots

1/4 cup sliced green onions

1 tbsp sesame seeds

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tbsp gochujang (Korean chili paste)

1 tbsp honey

1 tsp lime juice

1/4 tsp garlic powder

1/4 tsp salt

Instructions
 

Marinate the Steak: In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, black pepper, and crushed red pepper flakes. Mix well and add the flank steak, ensuring it’s thoroughly coated. Marinate for at least 30 minutes at room temperature or up to 2 hours in the fridge for a deeper flavor.

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

      Cook the Steak: Preheat your grill or skillet over high heat. Remove the steak from the marinade, letting excess drip off. Grill or sear the steak for about 4-5 minutes per side for medium-rare, or adjust according to your preferred doneness. Let it rest for 5 minutes before slicing against the grain into thin strips.

        Assemble the Rice Bowls: In bowls, place about 1 cup of cooked jasmine rice as a base. Top with steamed broccoli, shredded carrots, and the sliced steak.

          Drizzle & Garnish: Generously drizzle the spicy cream sauce over the bowls. Sprinkle with sliced green onions and sesame seeds for added flavor and crunch.

            Serve: Enjoy your Korean BBQ steak rice bowls hot and fresh, and offer extra spicy cream sauce on the side for those who want an extra kick.

              Prep Time: 10 minutes | Total Time: 1 hour (including marination) | Servings: 4