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Korean BBQ cuisine has captured the hearts and taste buds of food lovers around the globe. Known for its bold flavors, vibrant presentations, and communal dining style, Korean BBQ invites everyone to indulge in a feast that tantalizes both the palate and the senses. The popularity of this cuisine has surged in recent years, with more people seeking to recreate these delectable dishes at home. One standout recipe that embodies the essence of Korean BBQ is the Korean BBQ Steak Rice Bowl with Spicy Cream Sauce.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Elevate your dinner game with these mouthwatering Korean BBQ Steak Rice Bowls topped with a zesty spicy cream sauce! Perfectly marinated steak grilled to perfection is served on a bed of fluffy jasmine rice alongside fresh veggies like carrots, cucumber, and creamy avocado. Drizzle on a unique spicy mayo sauce for an explosion of flavor that will have everyone asking for seconds. Quick to make and packed with bold flavors, these bowls are a winner for any weeknight meal!
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Ingredients
  

For the Steak:

1 pound flank steak or ribeye, thinly sliced against the grain

¼ cup soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon rice vinegar

1 teaspoon red pepper flakes (adjust to taste)

For the Rice:

2 cups cooked jasmine rice (or rice of choice)

1 tablespoon sesame seeds

2 green onions, finely chopped

For the Spicy Cream Sauce:

½ cup mayonnaise

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon lime juice

1 teaspoon honey or maple syrup

½ teaspoon garlic powder

Salt and pepper to taste

Toppings:

1 cup shredded carrots

½ cup sliced cucumber

1 avocado, sliced

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Marinate the Steak: In a bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes. Add the sliced steak and let it marinate for at least 30 minutes, preferably in the refrigerator for up to 2 hours for deeper flavor.

    Prepare the Spicy Cream Sauce: In a small bowl, whisk together the mayonnaise, gochujang, lime juice, honey, garlic powder, and a pinch of salt and pepper. Adjust the spice level by adding more gochujang if desired. Set aside.

      Cook the Steak: Heat a grill pan or skillet over medium-high heat. Add the marinated steak (discarding excess marinade) and cook for about 2-3 minutes per side until browned and cooked to your desired degree of doneness. Remove from heat and let it rest for a few minutes.

        Assemble the Bowls: In serving bowls, layer the cooked jasmine rice as your base. Top with the grilled steak slices, then add shredded carrots, slices of cucumber, and avocado on the side.

          Garnish: Drizzle a generous amount of the spicy cream sauce over the top of the steak and veggies. Sprinkle sesame seeds and chopped green onions on top for extra flavor and crunch. Garnish with fresh cilantro or parsley if using.

            Serve: Serve warm and enjoy your delicious Korean BBQ steak rice bowls with spicy cream sauce!

              Prep Time: 15 minutes | Total Time: 1 hour (including marination) | Servings: 4