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! Quick to prepare, this recipe features marinated ribeye steak grilled to perfection, served over fluffy jasmine rice and vibrant sautéed veggies. A side of tangy kimchi and a drizzle of homemade spicy cream sauce take it to the next level. Perfect for weeknight dinners or impressing guests, this dish is a flavor-packed adventure!

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Ingredients

For the Steak Marinade:

1 pound ribeye steak (or sirloin)

1/4 cup soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

4 cloves garlic, minced

1-inch piece ginger, grated

1 tablespoon rice vinegar

1 tablespoon gochujang (Korean chili paste)

1 teaspoon black pepper

For the Spicy Cream Sauce:

1/2 cup mayonnaise

2 tablespoons gochujang

1 tablespoon lime juice

1 teaspoon sesame oil

1 teaspoon honey

1 teaspoon sriracha (or more for extra spice)

For Serving:

2 cups cooked jasmine rice (or brown rice)

1 cup kimchi (store-bought or homemade)

1 cup sautéed vegetables (e.g., bell peppers, zucchini, and onions)

2 green onions, sliced

Sesame seeds, for garnish

Fresh cilantro, for garnish (optional)

Instructions

Marinate the Steak: In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and black pepper. Place the steak in a resealable bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 30 minutes (up to 4 hours for more flavor).

Make the Spicy Cream Sauce: In a small bowl, combine mayonnaise, gochujang, lime juice, sesame oil, honey, and sriracha. Mix well until smooth. Adjust the spice level to your preference by adding more sriracha if desired. Refrigerate until serving.

Cook the Steak: Preheat a grill or stovetop skillet over medium-high heat. Remove the steak from the marinade, letting the excess drip off. Grill the steak for about 3-5 minutes per side for medium-rare, depending on thickness. Let it rest for 5 minutes, then slice against the grain.

Prepare the Rice: While the steak is resting, reheat the cooked rice if necessary. Fluff with a fork and keep warm.

Sauté the Vegetables: In the same skillet (or separately), add a little oil and sauté the vegetables for 3-4 minutes until tender but still crisp. Season lightly with salt and pepper.

Assemble the Bowls: In serving bowls, layer cooked rice, sautéed vegetables, sliced steak, and a generous scoop of kimchi. Drizzle the spicy cream sauce over the top.

Garnish and Serve: Sprinkle with sliced green onions and sesame seeds, and add fresh cilantro if desired. Serve immediately and enjoy the flavors of Korean BBQ!

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4