Go Back
Dive into the mouthwatering world of Korean cuisine with our Sizzling Korean BBQ Steak Rice Bowls topped with a spicy cream sauce that elevates this dish to a sensory delight. This recipe stands out not only for its rich flavors but also for its ability to bring people together around the dinner table. Korean BBQ is more than just a meal; it’s an experience that immerses you in a fusion of savory, sweet, and spicy notes that dance across your palate. With marinated flank steak, crisp fresh vegetables, and a creamy, spicy sauce, this dish is sure to impress family and friends alike.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Discover the ultimate flavor explosion with these Sizzling Korean BBQ Steak Rice Bowls! Marinated flank steak is seared to perfection and served over a bed of fluffy jasmine rice, topped with vibrant veggies like broccoli and carrots. Drizzle on a creamy, spicy sauce for an extra kick. Perfect for a quick weeknight dinner or impressing guests! Enjoy a delicious and satisfying meal that brings the taste of Korean BBQ right to your table.
Print Recipe Pin Recipe

Ingredients
  

For the Korean BBQ Steak:

1 lb flank steak, thinly sliced against the grain

1/4 cup soy sauce

1/4 cup brown sugar

2 tablespoons sesame oil

4 garlic cloves, minced

1 tablespoon ginger, minced

2 tablespoons rice vinegar

1 tablespoon gochujang (Korean chili paste)

1 tablespoon sesame seeds

2 green onions, sliced

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tablespoons gochujang (adjust for spice level)

1 tablespoon lime juice

1 teaspoon honey

1 teaspoon sesame oil

1-2 tablespoons water (to thin out as needed)

For the Rice Bowls:

4 cups cooked jasmine rice (or rice of choice)

1 cup steamed broccoli florets

1 cup shredded carrots

1/2 cup cucumber, sliced

Sesame seeds and sliced green onions for garnish

Instructions
 

Marinate the Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, rice vinegar, gochujang, and sesame seeds. Add the sliced flank steak and mix well. Marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.

    Make the Spicy Cream Sauce: In a separate bowl, whisk together mayonnaise, gochujang, lime juice, honey, and sesame oil. Add water a tablespoon at a time until you reach desired consistency. Set aside.

      Cook the Steak: Heat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade (reserve marinade) and cook for about 3-4 minutes on each side until nicely caramelized and cooked to your liking. In the last minute of cooking, pour in the reserved marinade and let it simmer for a minute to thicken slightly.

        Assemble the Bowls: Divide the cooked rice among serving bowls. Top with the cooked steak, steamed broccoli, shredded carrots, and cucumber slices.

          Drizzle and Serve: Drizzle each bowl generously with the spicy cream sauce. Garnish with additional sesame seeds and sliced green onions.

            Enjoy: Mix everything together and enjoy a burst of flavors in every bite!

              Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Servings: 4