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Korean cuisine has taken the world by storm, captivating food lovers with its vibrant flavors, unique textures, and aromatic ingredients. From the sizzling sounds of bulgogi on the grill to the comforting warmth of kimchi stew, Korean dishes offer a delightful culinary experience that resonates with people of all ages. One particular dish that has gained immense popularity is the rice bowl, a staple in Korean cooking that embodies both convenience and taste.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Indulge in these Korean BBQ Steak Rice Bowls packed with flavor! Tender flank steak marinated in a savory mix of soy sauce, garlic, ginger, and gochujang is grilled to perfection and served over fluffy jasmine rice. Top with kimchi and steamed veggies for a delicious contrast. Drizzle with a spicy cream sauce made from mayonnaise and gochujang for an extra kick. Perfect for a weeknight dinner, these bowls are as satisfying as they are quick to prepare. Enjoy a taste of Korea at home!
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Ingredients
  

For the Steak:

1 lb flank steak, thinly sliced against the grain

1/4 cup soy sauce

2 tbsp brown sugar

1 tbsp sesame oil

3 garlic cloves, minced

1-inch piece ginger, grated

1 tbsp gochujang (Korean chili paste)

1 tbsp rice vinegar

1 tsp black pepper

1 tsp sesame seeds (for garnish)

2 green onions, sliced (for garnish)

For the Rice Bowls:

2 cups jasmine rice

4 cups water or low-sodium chicken broth

1 cup kimchi (store-bought or homemade)

1 cup steamed broccoli or your choice of veggies

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tbsp gochujang

1 tbsp lime juice

1 tsp honey

1 tsp garlic powder

Salt to taste

Instructions
 

Marinate the Steak:

    In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, rice vinegar, and black pepper. Add the sliced flank steak, ensuring each piece is well coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours.

      Cook the Rice:

        Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rinsed rice and water (or chicken broth) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

          Prepare the Spicy Cream Sauce:

            In a small bowl, mix mayonnaise, gochujang, lime juice, honey, garlic powder, and salt. Stir until smooth and well combined. Adjust seasoning if necessary. Set aside.

              Cook the Steak:

                Heat a grill pan or a skillet over medium-high heat. Once hot, add the marinated steak in a single layer, cooking for about 3-4 minutes on each side or until they reach your desired doneness. Remove the steak from the pan and let it rest for a few minutes before slicing.

                  Assemble the Rice Bowls:

                    Divide the fluffy jasmine rice into bowls. Top each with cooked steak slices, a generous portion of kimchi, and steamed broccoli (or your chosen veggies).

                      Drizzle with Spicy Cream Sauce:

                        Drizzle a hearty amount of the spicy cream sauce over the bowls. Garnish with sesame seeds and sliced green onions.

                          Serve and Enjoy:

                            Serve the bowls immediately while warm, paired with extra sauce on the side if desired.

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