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Korean BBQ has taken the culinary world by storm, captivating food enthusiasts with its bold flavors and interactive dining experience. Originating from Korea, this style of cooking involves grilling marinated meats such as beef, pork, and chicken over an open flame or hot grill, creating a deliciously smoky flavor that enchants the palate. The rise of Korean BBQ restaurants across the globe has made it a favorite among food lovers, who relish the opportunity to customize their meals with a variety of side dishes, sauces, and fresh ingredients.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Elevate your weeknight dinner with these Sizzling Korean BBQ Steak Rice Bowls! Packed with flavor, this dish features marinated flank steak cooked to perfection, served over fluffy jasmine rice with fresh veggies like shredded carrots, cucumber, radishes, and broccoli. Drizzle with a creamy spicy sauce for an extra kick. Perfect for meal prep or a fun family dinner, this recipe is sure to impress. Get ready to enjoy a delicious explosion of tastes!
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Ingredients
  

For the Korean BBQ Steak:

1 lb flank steak, thinly sliced against the grain

1/4 cup soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

3 cloves garlic, minced

1 inch ginger, grated

1 tablespoon gochujang (Korean chili paste)

1/2 teaspoon black pepper

2 tablespoons green onions, chopped (for garnish)

For the Rice Bowls:

2 cups cooked jasmine rice

1 cup shredded carrots

1 cup cucumber, thinly sliced

1 cup radishes, thinly sliced

1 cup steamed broccoli

Sesame seeds (for garnish)

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tablespoons gochujang

1 teaspoon sriracha (adjust to taste)

1 tablespoon lime juice

Salt to taste

Instructions
 

Marinate the Steak: In a bowl, mix together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and black pepper. Add the sliced flank steak and marinate for at least 30 minutes, preferably 1-2 hours for deeper flavor.

    Prepare the Spicy Cream Sauce: In a separate bowl, whisk together mayonnaise, gochujang, sriracha, lime juice, and a pinch of salt. Adjust spice level according to your preference. Set aside.

      Cook the Steak: Heat a grill pan or skillet over high heat. Remove the steak from the marinade (discard leftover marinade) and cook for 2-3 minutes on each side until well seared and cooked to your liking. Remove and let rest for a few minutes.

        Assemble the Rice Bowls: In serving bowls, start with a base of jasmine rice. Top each bowl with slices of the cooked steak, shredded carrots, cucumber, radishes, and steamed broccoli.

          Drizzle with Sauce: Generously drizzle the spicy cream sauce over the assembled rice bowls.

            Garnish and Serve: Sprinkle sesame seeds and chopped green onions on top for garnish. Serve immediately and enjoy!

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