Korean BBQ Steak Rice Bowl
Enjoy the delightful flavors of Korean cuisine with this easy-to-make BBQ steak rice bowl, topped with a spicy cream sauce.
Ingredients
Marinade for Steak
- 1 lb flank steak Tender cut for marinating
- 1/4 cup soy sauce Adds saltiness and umami
- 2 tablespoons brown sugar Balances the salty and spicy flavors
- 2 tablespoons sesame oil Provides a rich, nutty flavor
- 1 tablespoon gochujang Korean chili paste for heat and flavor
- 1 clove garlic, minced Adds aromatic flavor
- 1 teaspoon ginger, minced Enhances spice and warmth
Cream Sauce
- 1/4 cup heavy cream Base for the creamy sauce
- 1 tablespoon sriracha Adds spice and heat to the sauce
Bowls
- 2 cups cooked rice Use fluffy white or brown rice
- Green onions for garnish Adds freshness and color
- Sesame seeds for garnish Adds crunch and flavor
Instructions
Marinate the Steak
- In a bowl, mix soy sauce, brown sugar, sesame oil, gochujang, minced garlic, and ginger.
- Place the flank steak in the marinade and allow it to marinate for at least 30 minutes.
Cook the Steak
- Heat a grill or skillet over medium-high heat.
- Remove the steak from the marinade and cook it for 4-5 minutes on each side or until desired doneness.
- Let the steak rest for a few minutes before slicing against the grain.
Prepare the Spicy Cream Sauce
- In a small bowl, combine heavy cream and sriracha. Stir well until smooth and creamy.
Assemble the Bowls
- In bowls, place a serving of cooked rice as the base.
- Top with sliced flank steak.
- Drizzle the spicy cream sauce over the steak.
- Garnish with sliced green onions and sesame seeds.
Notes
Store any leftovers in an airtight container in the refrigerator. The steak and rice should be kept separate if possible. Consume within 3 days for best flavor. Reheat in the microwave before serving.