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Indulge in the vibrant and dynamic flavors of Korean cuisine with our Sizzling Korean BBQ Steak Rice Bowls. This delightful dish marries the rich, savory notes of tender marinated flank steak with the aromatic goodness of jasmine rice and a colorful medley of fresh vegetables. Crowned with a zesty spicy cream sauce, this recipe elevates the traditional rice bowl into an unforgettable culinary experience.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Elevate your dinner game with these Sizzling Korean BBQ Steak Rice Bowls topped with a spicy cream sauce! Featuring marinated flank steak grilled to perfection, fluffy jasmine rice, crunchy cucumbers, and tangy kimchi, this dish is a flavor explosion. The creamy sauce adds a delightful kick that brings everything together. Perfect for a cozy night in or impressing dinner guests, this vibrant bowl is sure to please! Give it a try!
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Ingredients
  

For the Steak Marinade:

1 lb flank steak

4 tbsp soy sauce

2 tbsp brown sugar

2 tbsp sesame oil

4 cloves garlic, minced

1 tsp ginger, grated

1 tsp red pepper flakes (adjust for spiciness)

For the Rice Bowls:

2 cups cooked jasmine rice

1 cup kimchi

1 cup shredded carrots

1 cup sliced cucumber (or zucchini)

3 green onions, sliced

1 tbsp sesame seeds

For the Spicy Cream Sauce:

1/2 cup sour cream

1/4 cup mayonnaise

2 tbsp sriracha (or more for extra heat)

1 tbsp lime juice

Salt and pepper to taste

Instructions
 

Marinate the Steak: In a bowl, mix together soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Place the flank steak in a resealable bag and pour the marinade over it. Seal and marinate in the refrigerator for at least 1 hour, or ideally overnight.

    Prepare the Spicy Cream Sauce: In a small bowl, whisk together sour cream, mayonnaise, sriracha, lime juice, salt, and pepper. Adjust the spice level according to your taste. Set aside in the refrigerator until ready to use.

      Cook the Steak: Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and grill for 5-7 minutes on each side for medium-rare, or until desired doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.

        Assemble the Bowls: In each serving bowl, place a generous scoop of jasmine rice. Top with the sliced steak, kimchi, shredded carrots, sliced cucumber, and green onions.

          Drizzle the Spicy Cream Sauce: Add a generous drizzle of the spicy cream sauce over the assembled rice bowls. Garnish with sesame seeds.

            Serve and Enjoy: Serve the bowls immediately, allowing everyone to mix in the sauce to their preference as they enjoy a bite of Korean BBQ goodness!

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