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Korean BBQ has captured the hearts (and taste buds) of food lovers around the world, emerging as a vibrant and flavorful dining experience. This culinary phenomenon, characterized by its interactive grilling style, has become a staple in many urban areas, showcasing not just the rich flavors of Korean cuisine but also the communal aspect of dining. The tantalizing combination of marinated meats, fresh vegetables, and savory sauces makes Korean BBQ a feast for the senses.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Indulge in these delicious Korean BBQ Steak Rice Bowls perfectly topped with a spicy cream sauce! Marinated flank steak delivers juicy flavors, while a colorful mix of fresh veggies adds crunch. Fluffy jasmine rice serves as a cozy base, and the spicy sauce brings everything together with a delightful kick. Perfect for a weeknight dinner or meal prep, this recipe is both satisfying and easy to make. Get ready to impress your friends and family!
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Ingredients
  

For the Steak:

1 pound flank steak

3 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons brown sugar

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

For the Rice Bowls:

2 cups jasmine or sushi rice

4 cups water or broth

1 cup carrots, julienned

1 cup cucumber, thinly sliced

1 cup red cabbage, shredded

2 green onions, chopped

Sesame seeds for garnish

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tablespoons Sriracha (adjust to taste)

1 tablespoon rice vinegar

1 teaspoon honey

1 teaspoon sesame oil

Salt to taste

Instructions
 

Marinate the Steak:

    - In a bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, ginger, red pepper flakes, salt, and pepper.

      - Add the flank steak and coat well. Allow it to marinate for at least 30 minutes (up to overnight in the fridge for more flavor).

        Cook the Rice:

          - Rinse the rice under cold water until the water runs clear.

            - In a pot, combine the rinsed rice and water (or broth) and bring to a boil.

              - Reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

                Grill the Steak:

                  - Preheat a grill or grill pan over medium-high heat.

                    - Cook the marinated steak for about 4-5 minutes on each side for medium-rare (adjust cooking time to preference).

                      - Once cooked, let it rest for 5 minutes before slicing against the grain into thin strips.

                        Prepare the Spicy Cream Sauce:

                          - In a small bowl, combine mayonnaise, Sriracha, rice vinegar, honey, sesame oil, and a pinch of salt. Mix until smooth and set aside.

                            Assemble the Rice Bowls:

                              - In serving bowls, start with a base of warm rice.

                                - Top with sliced steak, julienned carrots, cucumber slices, shredded red cabbage, and chopped green onions.

                                  - Drizzle generously with the spicy cream sauce and sprinkle with sesame seeds for garnish.

                                    Serve and Enjoy:

                                      - Serve immediately and enjoy your delicious Korean BBQ steak rice bowls with a kick!

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