Go Back
Korean cuisine has captivated taste buds around the globe, and among its myriad of delicious offerings, the Korean BBQ Steak Rice Bowl stands out as a favorite. This dynamic dish seamlessly blends flavors and textures, creating a culinary experience that is as vibrant as it is satisfying. At the heart of this bowl is marinated flank steak, which is grilled to perfection and served atop a fragrant bed of jasmine rice. The addition of fresh vegetables brings a burst of color and nutrition, while a spicy cream sauce elevates the entire dish with its unique kick.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Elevate your weeknight dinner with these delicious Korean BBQ Steak Rice Bowls topped with a spicy cream sauce! Marinate tender flank steak in a flavorful blend of soy sauce, sesame oil, and spices, then sauté it to perfection. Serve over fluffy jasmine rice and vibrant mixed vegetables, drizzled with a creamy gochujang sauce. It's a quick and satisfying meal bursting with rich flavors that you’ll want to make again and again!
Print Recipe Pin Recipe

Ingredients
  

1 lb flank steak, thinly sliced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon brown sugar

1 garlic clove, minced

1 teaspoon ginger, minced

1 teaspoon red pepper flakes (adjust to taste)

2 cups cooked jasmine rice

1 cup mixed vegetables (carrots, bell peppers, bok choy)

2 green onions, sliced

1 tablespoon sesame seeds

1/2 cup mayonnaise

1 tablespoon gochujang (Korean chili paste)

1 teaspoon lime juice

Salt and pepper to taste

Instructions
 

Marinate the Steak: In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, minced ginger, and red pepper flakes. Add the sliced flank steak and mix well to ensure the meat is coated. Let it marinate for at least 30 minutes.

    Prepare the Spicy Cream Sauce: In a separate bowl, mix together the mayonnaise, gochujang, and lime juice. Adjust the spiciness by adding more gochujang if desired. Set aside.

      Cook the Steak: In a skillet over medium-high heat, add a little oil and cook the marinated flank steak for about 3-4 minutes on each side until cooked through and slightly caramelized. Remove from heat and let it rest.

        Sauté the Vegetables: In the same skillet (you can add a little more oil if needed), add the mixed vegetables and sauté for about 4-5 minutes until they are tender but still crisp. Season with salt and pepper to taste.

          Assemble the Bowl: In a serving bowl, place a generous amount of cooked jasmine rice. Top with the sautéed vegetables and sliced steak. Drizzle the spicy cream sauce over the top.

            Garnish and Serve: Sprinkle sliced green onions and sesame seeds on top for added flavor and crunch. Serve hot and enjoy your Korean BBQ steak rice bowls!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 2-3