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Korean BBQ cuisine has surged in popularity worldwide, captivating food enthusiasts with its rich flavors, vibrant presentation, and the communal experience of grilling. Originating from Korea, this style of cooking emphasizes the use of marinated meats, grilled to perfection, and served with a variety of side dishes known as banchan. Among the many dishes inspired by this culinary tradition, Korean BBQ Steak Rice Bowls with Spicy Cream Sauce stand out for their delightful fusion of textures and tastes.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Get ready for a flavor explosion with these Korean BBQ Steak Rice Bowls! Perfectly marinated flank steak brings delicious umami to a bowl of fluffy jasmine rice. Topped with fresh veggies like cucumber and carrots, and drizzled with a spicy cream sauce made from gochujang, this dish is both satisfying and vibrant. Enjoy it as a quick weeknight dinner or meal prep for the week! Your taste buds will thank you!
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Ingredients
  

For the Steak Marinade:

1 lb flank steak

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons sesame oil

4 cloves garlic, minced

1-inch piece ginger, grated

1 tablespoon rice vinegar

1 teaspoon red pepper flakes (adjust to spice preference)

For the Rice Bowl:

2 cups cooked jasmine rice

1 cup sliced cucumber

1 cup shredded carrots

1/2 cup sliced green onions

1/4 cup chopped cilantro

Sesame seeds for garnish

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon honey

1 teaspoon lime juice

Salt to taste

Instructions
 

Marinate the Steak:

    - In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes. Mix well.

      - Add the flank steak to the marinade, ensuring it is well coated. Cover and refrigerate for at least 30 minutes, preferably up to 4 hours for enhanced flavor.

        Prepare the Spicy Cream Sauce:

          - In a small bowl, whisk together mayonnaise, gochujang, honey, lime juice, and a pinch of salt. Adjust the heat level 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, letting the excess drip off, and place it on the hot pan.

                - Cook for 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Once cooked, let the steak rest for 5 minutes before slicing it against the grain into thin strips.

                  Assemble the Rice Bowls:

                    - In bowls, layer cooked jasmine rice as the base. Arrange sliced steak on top.

                      - Add cucumber slices, shredded carrots, and sliced green onions. Drizzle generously with the spicy cream sauce.

                        - Finish with chopped cilantro and a sprinkle of sesame seeds.

                          Serve:

                            - Serve immediately while the steak is warm, and enjoy this vibrant and flavorful Korean BBQ steak rice bowl!

                              Prep Time: 15 min | Total Time: 1 hr | Servings: 4