Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender marinated steak, perfectly cooked rice, and a rich, spicy cream sauce that brings a savory and spicy kick to every bite. This dish is packed with bold flavors from the Korean BBQ marinade, balanced by the creamy and spicy sauce. It’s a satisfying, hearty meal that’s perfect for weeknights or when you want to impress your guests with a flavorful, customizable bowl.

Ingredients:

For the Korean BBQ Steak:

• 1 1/2 pounds flank steak or sirloin steak, thinly sliced

• 3 tablespoons soy sauce

• 2 tablespoons sesame oil

• 2 tablespoons brown sugar

• 2 cloves garlic, minced

• 1 tablespoon rice vinegar

• 1 tablespoon grated ginger

• 1 tablespoon gochujang (Korean chili paste)

• 1 tablespoon sesame seeds (for garnish)

• 1/4 cup green onions, sliced (for garnish)

For the Spicy Cream Sauce:

• 1/2 cup mayonnaise

• 2 tablespoons gochujang (Korean chili paste)

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 1 teaspoon sugar

• 1/2 teaspoon garlic powder

• 1/4 teaspoon ground black pepper

For the Rice Bowls:

• 2 cups cooked jasmine rice (or your preferred rice)

• 1/2 cup cucumber, thinly sliced

• 1/4 cup shredded carrots

• 1/4 cup radishes, thinly sliced (optional)
  
  

Directions:

1. Marinate the Steak:
   In a bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, rice vinegar, grated ginger, and gochujang. Add the sliced steak to the marinade, stirring to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

2. Prepare the Spicy Cream Sauce:
   In a small bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, sugar, garlic powder, and black pepper until smooth and creamy. Adjust the amount of gochujang for more or less heat, if desired. Set aside.

3. Cook the Steak:
   Heat a large skillet or grill pan over medium-high heat. Cook the marinated steak for 2-3 minutes per side, until the steak is cooked through and slightly caramelized.

4. Assemble the Rice Bowls:
   Divide the cooked rice between bowls. Top with the cooked Korean BBQ steak, cucumber slices, shredded carrots, and radishes. Drizzle with the spicy cream sauce.

5. Garnish:
   Sprinkle sesame seeds and sliced green onions on top for garnish and extra flavor.
   
   

Nutritional Information (per serving, approx., serves 4):

• Calories: 500 kcal

• Total Fat: 28 g

• Saturated Fat: 4 g

• Cholesterol: 45 mg

• Sodium: 750 mg

• Total Carbohydrates: 43 g

• Dietary Fiber: 3 g

• Sugars: 12 g

• Protein: 27 g