Go Back
Korean BBQ has taken the culinary world by storm, captivating food lovers with its unique blend of flavors and interactive dining experience. Originating from Korea, this beloved cuisine combines marinated meats cooked over a grill with an array of side dishes, creating a vibrant feast that appeals to all senses. Among the various offerings of Korean BBQ, the Korean BBQ Steak Rice Bowls with Spicy Cream Sauce stands out as a deliciously convenient option, perfectly merging traditional elements with modern dining needs.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Indulge in these delicious Korean BBQ Steak Rice Bowls topped with a spicy cream sauce! Marinate flank steak to infuse it with rich flavors, then grill it to perfection. Serve it over fluffy jasmine rice, fresh veggies like carrots, cucumber, and napa cabbage, and finish with a zesty drizzle of homemade spicy cream sauce. This vibrant and satisfying dish is perfect for a weeknight dinner or a special occasion. Get ready to impress your taste buds!
Print Recipe Pin Recipe

Ingredients
  

For the Steak:

1 lb flank steak

1/4 cup soy sauce

2 tbsp brown sugar

2 tbsp sesame oil

3 cloves garlic, minced

1-inch piece of ginger, grated

1 tsp black pepper

1 green onion, finely chopped (for garnish)

1 tbsp sesame seeds (for garnish)

For the Rice Bowls:

2 cups cooked jasmine rice

1 cup shredded carrots

1 cup cucumber, thinly sliced

1 cup napa cabbage, shredded

1 tbsp vegetable oil

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tbsp gochujang (Korean chili paste)

1 tbsp rice vinegar

1 tsp lime juice

1 tsp honey

Salt, to taste

Instructions
 

Marinate the Steak: In a bowl, mix together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Add the flank steak, making sure it's well coated. Cover and marinate for at least 30 minutes, or up to overnight for deeper flavor.

    Cook the Rice: Prepare jasmine rice according to package instructions. Once cooked, fluff the rice and set aside.

      Prepare the Vegetables: While the rice is cooking, shuttle shredded carrots, cucumber slices, and napa cabbage. You can lightly stir-fry the vegetables in a pan with vegetable oil for about 2-3 minutes to soften them slightly, if desired.

        Make the Spicy Cream Sauce: In a separate bowl, combine mayonnaise, gochujang, rice vinegar, lime juice, and honey. Mix well until smooth. Adjust salt and spice level according to your taste.

          Cook the Steak: Heat a grill pan or skillet over high heat. Remove the steak from the marinade (discard excess marinade) and cook it for about 4-5 minutes on each side for medium-rare, or longer if you prefer it more done. Let the steak rest for a few minutes before slicing it against the grain into thin strips.

            Assemble the Bowls: In serving bowls, divide the cooked jasmine rice as the base. Top each bowl with slices of steak, shredded carrots, cucumber slices, and napa cabbage.

              Drizzle with Spicy Cream Sauce: Generously drizzle the spicy cream sauce over the bowls. Garnish with chopped green onions and sesame seeds.

                Serve and Enjoy: Serve the Korean BBQ steak rice bowls immediately, mixing the ingredients together as you eat for a delicious flavor experience!

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