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Korean cuisine has taken the world by storm, captivating food enthusiasts with its unique flavors, vibrant colors, and diverse textures. From the savory depth of kimchi to the sweet and spicy allure of gochujang, the culinary traditions of Korea offer a feast for the senses. One dish that exemplifies the essence of this beloved cuisine is the Korean BBQ Steak Rice Bowl. This dish beautifully showcases marinated beef, fresh vegetables, and aromatic rice, all brought together with a zesty spicy cream sauce that elevates the entire meal.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Indulge in the deliciousness of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce! This mouthwatering recipe features tender flank steak marinated in a flavorful blend of soy sauce, brown sugar, and garlic, served over fluffy jasmine rice with vibrant broccoli and carrots. Topped with a spicy cream sauce, these bowls are perfect for a comforting dinner. Easy to prepare and packed with flavor, they’re sure to impress your family and friends!
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Ingredients
  

1 lb flank steak

1/4 cup soy sauce

2 tbsp brown sugar

1 tbsp sesame oil

3 cloves garlic, minced

1 inch piece of ginger, grated

1/2 tsp black pepper

1 cup jasmine rice

2 cups water

1 cup broccoli florets

1/2 cup shredded carrots

1 green onion, sliced

1 tbsp sesame seeds (for garnish)

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tbsp Sriracha (adjust for spice preference)

1 tsp rice vinegar

1 tsp sesame oil

1 tbsp honey

Instructions
 

Marinate the Steak: In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Add the flank steak to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for better flavor.

    Cook the Rice: While the steak is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

      Prepare the Vegetables: In a small saucepan, blanch the broccoli florets in boiling water for 2-3 minutes until vibrant and tender-crisp. Drain and set aside.

        Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, Sriracha, rice vinegar, sesame oil, and honey until smooth. Adjust the Sriracha level for your preferred spice level.

          Cook the Steak: Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade, allowing excess to drip off. Grill the steak for about 4-5 minutes per side for medium-rare or longer for your desired doneness. Let it rest for a few minutes before slicing thinly against the grain.

            Assemble the Bowls: In serving bowls, layer the cooked jasmine rice, followed by the sliced steak, blanched broccoli, and shredded carrots. Drizzle with the spicy cream sauce and top with sliced green onions and sesame seeds.

              Serve: Enjoy your Korean BBQ Steak Rice Bowls while warm, garnished with additional green onions or sesame seeds if desired.

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