Go Back
Korean BBQ is more than just a meal; it is a social event that has become an integral part of Korean culture. Traditionally, this style of cooking involves grilling marinated meats at the table, allowing diners to enjoy the interactive experience of cooking their food right before their eyes. The communal aspect of Korean BBQ fosters a sense of togetherness and celebration, making it a popular choice for family gatherings and special occasions.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Try these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce for a delicious and vibrant meal! Tender marinated flank steak is grilled to perfection and served over a bed of jasmine rice, fresh greens, and colorful veggies. The spicy cream sauce, with its perfect kick, takes this dish to a new level. Quick and easy to prepare, this recipe is perfect for a weeknight dinner or a weekend treat. Your taste buds will thank you!
Print Recipe Pin Recipe

Ingredients
  

For the Korean BBQ Steak:

1 lb flank steak

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons sesame oil

2 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon rice vinegar

1 tablespoon gochujang (Korean chili paste)

1 teaspoon black sesame seeds

1 green onion, chopped (for garnish)

For the Rice Bowls:

2 cups cooked jasmine rice

1 cup baby spinach or mixed greens

1/2 cup shredded carrots

1/2 cucumber, sliced thinly

1 radish, thinly sliced (optional)

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tablespoons gochujang

1 teaspoon lime juice

1 teaspoon garlic powder

1 tablespoon sriracha (adjust to taste)

Salt and pepper to taste

Instructions
 

Marinate the Steak:

    - In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and black sesame seeds. Mix well.

      - Place the flank steak in a resealable plastic bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes (up to overnight for more flavor).

        Prepare the Spicy Cream Sauce:

          - In a small bowl, whisk together mayonnaise, gochujang, lime juice, garlic powder, sriracha, salt, and pepper until well combined. Adjust the spice level according to your preference. Set aside.

            Cook the Steak:

              - Heat a grill pan or outdoor grill over medium-high heat. Remove the steak from the marinade, allowing excess marinade to drip off.

                - Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.

                  Assemble the Rice Bowls:

                    - In each bowl, add a base of cooked jasmine rice.

                      - Top the rice with a handful of baby spinach, a serving of shredded carrots, and sliced cucumber. Arrange the sliced steak on top.

                        Drizzle with Spicy Cream Sauce:

                          - Generously drizzle the spicy cream sauce over each rice bowl. Garnish with chopped green onions and sliced radishes, if using.

                            Serve:

                              - Serve immediately and enjoy your Korean BBQ steak rice bowls!

                                Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4