Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
These Korean BBQ Steak Rice Bowls feature tender, marinated flank steak grilled to perfection and served over fluffy white rice. Topped with a flavorful spicy cream sauce made from mayonnaise, sriracha, lime juice, and honey, and garnished with green onions and sesame seeds, this dish offers a delicious balance of savory, sweet, and spicy flavors perfect for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Ingredients
Scale
Steak and Marinade
- 1 lb flank steak
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
Rice Bowl Toppings
- 2 cups cooked white rice
- 1/2 cup sliced green onions
- 1 tablespoon sesame seeds
Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Prepare the Marinade: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Stir until the brown sugar is fully dissolved to create a flavorful marinade.
- Marinate the Steak: Place the flank steak in a shallow dish or zip-lock bag. Pour the marinade over the steak ensuring it is well coated. Cover and refrigerate for at least 30 minutes, preferably longer for more intense flavor.
- Preheat the Grill: Heat your grill or grill pan over medium-high heat until hot and ready for cooking.
- Grill the Steak: Remove the steak from the marinade, letting excess liquid drip off. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare doneness, adjusting the time if you prefer it more or less cooked.
- Rest and Slice the Steak: Remove the steak from the grill and cover loosely with aluminum foil. Let it rest for 5 minutes to allow the juices to redistribute. Then, slice the steak thinly against the grain for maximum tenderness.
- Prepare the Spicy Cream Sauce: In a small bowl, mix together mayonnaise, sriracha sauce, lime juice, and honey until smooth and well combined.
- Assemble the Rice Bowls: Distribute the cooked white rice into serving bowls. Top each bowl with the sliced grilled steak.
- Add Sauce and Garnish: Drizzle the spicy cream sauce evenly over the steak and rice. Garnish with sliced green onions and a sprinkle of sesame seeds for added texture and flavor.
- Serve and Enjoy: Serve the rice bowls immediately while warm, enjoying the perfect blend of Korean BBQ flavors paired with the spicy cream sauce.
Notes
- Marinate the steak for at least 1 hour for deeper flavor if time permits.
- Leftover steak can be refrigerated and used in sandwiches or salads.
- Adjust the sriracha in the cream sauce according to your spice preference.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- White rice can be substituted with brown rice or cauliflower rice for a healthier option.
Keywords: Korean BBQ, steak rice bowls, grilled steak, spicy cream sauce, Korean marinade, flank steak recipe
