Go Back
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a delightful fusion of flavors that encapsulate the vibrant tastes of Korean cuisine, bringing a mouthwatering experience right to your table. This dish features tender, marinated flank steak served over a bed of fluffy rice, complemented by the crunch of fresh vegetables and the tangy kick of kimchi, all topped with a rich and spicy cream sauce that elevates each bite. Whether you're planning a dinner party to impress your guests or seeking a quick yet satisfying weeknight meal, this recipe is sure to become a favorite.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Savor the flavors of Korea with these delicious BBQ Steak Rice Bowls topped with a spicy cream sauce! Marinated flank steak is grilled to perfection and served over a bed of fragrant jasmine rice, accompanied by crunchy cucumbers, vibrant carrots, and tangy kimchi. Drizzle with a creamy, spicy sauce for an extra kick! Perfect for a weeknight dinner or meal prep. Enjoy a taste of Korea right at home!
Print Recipe Pin Recipe

Ingredients
  

For the Steak Marinade:

1 lb flank steak

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon rice vinegar

1 teaspoon red pepper flakes (adjust for spice preference)

For the Rice Bowls:

2 cups cooked jasmine rice

1 cup kimchi (store-bought or homemade)

1 cup cucumber, thinly sliced

1/2 cup carrots, julienned

1/4 cup scallions, chopped

Sesame seeds for garnish

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tablespoons gochujang (Korean chili paste)

1 tablespoon sriracha (adjust for spice)

1 teaspoon lime juice

1 teaspoon honey or maple syrup

Salt and pepper to taste

Instructions
 

Prepare the Steak Marinade:

    In a bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes. Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 1 hour (or up to overnight for more flavor).

      Cook the Steak:

        Preheat your grill or grill pan over medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 4-5 minutes on each side or until it reaches your desired doneness. Let it rest for 5-10 minutes before slicing against the grain into thin strips.

          Make the Spicy Cream Sauce:

            In a small bowl, combine the mayonnaise, gochujang, sriracha, lime juice, and honey. Mix well until smooth and creamy. Season with salt and pepper to taste.

              Assemble the Rice Bowls:

                In serving bowls, create a base of cooked jasmine rice. Arrange the sliced grilled steak on top, followed by the kimchi, cucumber slices, julienned carrots, and chopped scallions.

                  Drizzle with Spicy Cream Sauce:

                    Generously drizzle the spicy cream sauce over the assembled bowls. Sprinkle sesame seeds on top for added crunch and flavor.

                      Serve:

                        Enjoy your delicious Korean BBQ steak rice bowls immediately, and feel free to adjust the spicy cream sauce according to your heat preference!

                          Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 4