Go Back
The foundation of any great dish lies within its ingredients. For the Korean BBQ Steak Rice Bowl, each component plays a crucial role in creating a symphony of flavors and textures. Let’s explore the main ingredients that contribute to this delightful meal.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Savor the flavor of these Korean BBQ Steak Rice Bowls topped with a delicious spicy cream sauce! This hearty dish features marinated flank or sirloin steak, sautéed veggies like broccoli and snap peas, and fluffy jasmine rice. Perfect for a weeknight dinner, this recipe is easy to follow and sure to impress. Drizzled with a creamy gochujang sauce, it's a delightful mix of spices and textures. Ideal for meal prep or a cozy evening at home!
Print Recipe Pin Recipe

Ingredients
  

For the Steak:

1 lb flank steak or sirloin steak

1/4 cup soy sauce

2 tbsp sesame oil

2 tbsp brown sugar

2 cloves garlic, minced

1 tbsp ginger, minced

1 tsp red pepper flakes (adjust to your spice preference)

For the Rice Bowl:

2 cups cooked jasmine rice

1 cup broccoli florets

1 medium carrot, julienned

1/2 cup snap peas

1 tbsp sesame seeds

2 green onions, sliced

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tbsp gochujang (Korean red chili paste)

1 tsp rice vinegar

1 tsp lime juice

Salt to taste (if needed)

Instructions
 

Marinate the Steak:

    In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, minced ginger, and red pepper flakes. Mix well. Add the steak and coat it thoroughly. Marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.

      Cook the Rice:

        Prepare jasmine rice according to package instructions. Keep warm.

          Prepare the Vegetables:

            Blanch broccoli florets in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and place in cold water to stop the cooking. Sauté the julienned carrots and snap peas in a pan over medium heat with a little sesame oil for about 5 minutes, or until just tender.

              Cook the Steak:

                Heat a grill pan or frying pan over medium-high heat. Remove the steak from the marinade and grill it for about 3-4 minutes per side, or until the desired doneness. Let it rest for 5-7 minutes, then slice against the grain.

                  Make the Spicy Cream Sauce:

                    In a small bowl, whisk together mayonnaise, gochujang, rice vinegar, lime juice, and a pinch of salt. Adjust seasoning according to your taste preferences.

                      Assemble the Bowls:

                        In serving bowls, start with a base of warm jasmine rice. Layer on the sautéed vegetables, add the sliced steak on top, and drizzle generously with the spicy cream sauce. Garnish with sesame seeds and sliced green onions.

                          Serve and Enjoy:

                            Serve immediately while warm, and enjoy the combination of flavors and textures!

                              Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4