Description
These Korean BBQ Steak Rice Bowls feature tender, marinated flank steak grilled to perfection and served over a bed of fluffy rice with fresh cucumber, carrot, and avocado. Topped with a flavorful spicy cream sauce made from gochujang and mayonnaise, this dish offers a perfect balance of savory, spicy, and creamy flavors. Ideal for a quick yet satisfying meal, these bowls are garnished with sesame seeds, green onions, and optional boiled eggs and pickled vegetables for added texture and taste.
Ingredients
Scale
Steak and Marinade
- 1 lb flank steak or skirt steak, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp gochujang (Korean red chili paste)
- 1 tsp sesame seeds
- 1 green onion, chopped (for garnish)
Spicy Cream Sauce
- ½ cup mayonnaise
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tbsp honey
- 1 tbsp water (to adjust consistency)
- Salt and pepper, to taste
Additional Ingredients
- 2 cups cooked white rice (or brown rice)
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 avocado, sliced
- 2-3 boiled eggs (optional, for garnish)
- Pickled vegetables (optional, for garnish)
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, and gochujang. Stir until well blended. Add the thinly sliced steak to the marinade, ensuring all pieces are coated. Allow the steak to marinate for at least 30 minutes or up to 2 hours in the refrigerator to develop rich flavors.
- Make the Spicy Cream Sauce: In a separate bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, garlic powder, honey, and water. Adjust the water amount to reach your desired sauce consistency. Season with salt and pepper to taste and set aside.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat until hot. Add the marinated steak slices and cook for 2-3 minutes on each side, cooking until nicely seared and cooked to your preferred doneness. Remove from heat and set aside.
- Assemble the Rice Bowls: Divide the cooked rice evenly into four bowls. Top each bowl with the grilled steak, sliced cucumber, julienned carrots, and avocado slices. Add a boiled egg to each bowl if using, and garnish with pickled vegetables, sesame seeds, and chopped green onions.
- Drizzle the Sauce: Generously drizzle the prepared spicy cream sauce over each bowl, coating the steak and vegetables. Serve immediately while warm and enjoy the rich combination of flavors.
Notes
- Marinating the steak longer (up to 2 hours) will enhance the flavor.
- Adjust the amount of gochujang in the sauce to control the spice level.
- Use brown rice for a healthier, higher fiber option.
- Optional toppings like boiled eggs and pickled vegetables add extra texture and nutrients.
- Leftover spicy cream sauce can be stored in the refrigerator for up to 3 days.
