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Korean cuisine has surged in popularity over the last decade, captivating food enthusiasts with its vibrant flavors and rich culinary traditions. Among the many beloved dishes, Korean BBQ stands out for its unique grilling techniques and delectable marinated meats. The sizzling sound of beef on a hot grill, coupled with an array of mouthwatering side dishes, makes for an unforgettable dining experience. One dish that perfectly encapsulates these flavors is the Korean BBQ Steak Rice Bowl with Spicy Cream Sauce. This dish not only showcases the savory essence of Korean BBQ but also emphasizes the importance of balanced meals, featuring protein, fresh vegetables, and grains.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Indulge in the flavorful world of Korean cuisine with these BBQ Steak Rice Bowls topped with a zesty spicy cream sauce! Perfectly marinated flank steak is grilled to perfection and served over fluffy jasmine rice, complemented by fresh cucumber, shredded carrots, and creamy avocado. Finish it off with a drizzle of homemade spicy cream sauce for an extra kick. Quick, delicious, and perfect for any meal, this dish will be a hit at your dinner table!
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Ingredients
  

1 lb flank steak

1/4 cup soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, grated

2 cups jasmine rice

4 cups water

1 cucumber, thinly sliced

1 cup shredded carrots

1 avocado, sliced

1 tablespoon sesame seeds

2 green onions, chopped

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tablespoons sriracha (adjust for heat preference)

1 teaspoon lime juice

1 teaspoon honey

Salt and pepper, to taste

Instructions
 

Marinate the Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Place the flank steak in the marinade, ensuring it is well-coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for more flavor.

    Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until the water is absorbed and the rice is fluffy. Remove from heat and let it sit covered for 5 minutes.

      Cook the Steak: Remove the marinated steak from the fridge. Preheat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing against the grain.

        Prepare the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, honey, salt, and pepper until smooth. Adjust seasoning or spice level to taste.

          Assemble the Bowls: In each serving bowl, add a scoop of jasmine rice as the base. Top with sliced flank steak, followed by cucumber slices, shredded carrots, and avocado slices. Drizzle generously with the spicy cream sauce and sprinkle with sesame seeds and chopped green onions.

            Serve: Enjoy your Korean BBQ steak rice bowls immediately while warm!

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