Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Introduction

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a delicious blend of savory marinated beef, fresh vegetables, and a creamy, spicy sauce. This easy-to-make dish is perfect for a flavorful weeknight dinner that will impress family and friends alike.

Ingredients

• 1 lb flank steak (or your choice of beef)
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1 cup cooked white or brown rice
• 1 cup vegetables (e.g., bell peppers, broccoli, carrots)
• 2 tablespoons vegetable oil (for cooking)
• ½ cup sour cream
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon honey
• 1 teaspoon lime juice
• Sesame seeds (for garnish)
• Green onions (for garnish)

Instructions

1. Step 1: In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the flank steak and coat it well. Let it marinate for at least 30 minutes.
2. Step 2: Cook rice according to package instructions and set aside when done.
3. Step 3: Prepare the spicy cream sauce by combining sour cream, gochujang, honey, and lime juice in a bowl. Mix until smooth and set aside.
4. Step 4: Chop your choice of vegetables into bite-sized pieces.
5. Step 5: Heat vegetable oil in a pan over medium-high heat. Remove the steak from the marinade, discarding excess marinade. Cook steak about 4-5 minutes per side for medium-rare, adjusting time for desired doneness.
6. Step 6: Using the same pan, sauté the chopped vegetables for 3-5 minutes until tender-crisp.
7. Step 7: Remove the steak from the pan and let it rest for a few minutes. Slice thinly against the grain.
8. Step 8: In serving bowls, place a generous scoop of rice. Top with sliced steak and sautéed vegetables.
9. Step 9: Drizzle the spicy cream sauce generously over the steak and vegetables.
10. Step 10: Garnish with sesame seeds and chopped green onions before serving.

Tips & Variations

• Marinate the steak for several hours or overnight for deeper flavor and tenderness.
• Adjust the amount of gochujang in the sauce according to your preferred spice level.
• Add a fried egg on top for extra richness and texture.
• Substitute steak with chicken, pork, tofu, or tempeh for different protein options.
• Use different vegetables or rice varieties like jasmine or coconut rice for variation.
• Top with crushed peanuts or crispy shallots for added crunch.

Storage

Store leftover rice bowls in an airtight container in the refrigerator for up to 3 days. For freezing, keep cooked steak and vegetables separate from rice and sauce, and freeze for up to 3 months. Reheat thoroughly in the microwave or on the stove before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beef?

Yes, other cuts like sirloin or ribeye work well. Just adjust cooking times to suit the thickness and tenderness of the cut.

Is it possible to make the sauce ahead of time?

Absolutely! The spicy cream sauce can be prepared in advance and stored in the refrigerator for up to one week.

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

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★★★★★

4.7 from 123 reviews

• Author: Olivia
• Total Time: 35-40 minutes
• Yield: 4 servings 1x

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Description

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce combine tender marinated flank steak, sautéed fresh vegetables, and steamed rice, all topped with a creamy, spicy gochujang sauce. This easy-to-make dish offers a perfect balance of savory, sweet, and spicy flavors, making it an ideal meal for dinner that impresses with bold Korean-inspired tastes.

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Ingredients

Scale 1x2x3x

For the Steak Marinade

• 1 lb flank steak (or your choice of beef)
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger

For the Rice Bowl

• 1 cup cooked white or brown rice
• 1 cup vegetables (e.g., bell peppers, broccoli, carrots), chopped into bite-sized pieces
• 2 tablespoons vegetable oil (for cooking)

For the Spicy Cream Sauce

• ½ cup sour cream
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon honey
• 1 teaspoon lime juice

For Garnish

• Sesame seeds
• Green onions, chopped

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Instructions

1. Marinate the Steak: In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger until combined. Add the flank steak and turn to coat evenly with the marinade. Let it marinate for at least 30 minutes to develop flavor.
2. Cook Rice: Prepare your choice of white or brown rice following the package instructions. Once cooked, set the rice aside and keep warm for serving.
3. Make the Spicy Cream Sauce: In a separate bowl, combine sour cream, gochujang, honey, and lime juice. Stir until the mixture is smooth and well blended. Set aside for drizzling later.
4. Prepare Vegetables: Chop your selected vegetables such as bell peppers, broccoli, and carrots into bite-sized pieces, ready for quick sautéing.
5. Cook the Steak: Heat vegetable oil in a non-stick skillet or frying pan over medium-high heat. Remove the steak from the marinade, discarding any leftover marinade. Cook the steak for about 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.
6. Sauté Vegetables: In the same pan used for the steak, add the chopped vegetables. Sauté for 3-5 minutes until they become tender-crisp, preserving their texture and color.
7. Slice the Steak: Remove the cooked steak from the pan and let it rest for several minutes so the juices redistribute. Then slice the steak thinly against the grain for optimal tenderness.
8. Assemble the Bowls: In individual serving bowls, place a generous scoop of the cooked rice. Top the rice with the sliced steak and sautéed vegetables to create a balanced and colorful presentation.
9. Drizzle with Sauce: Spoon the prepared spicy cream sauce over the steak and vegetables liberally, adding a creamy and spicy kick to each bowl.
10. Garnish: Finish by sprinkling sesame seeds and chopped green onions over the bowls for added flavor, texture, and visual appeal.

Notes

• For best flavor and tenderness, marinate the steak for several hours or overnight if possible.
• Adjust the amount of gochujang in the sauce according to your preferred spice level, starting small and increasing as desired.
• Fresh, vibrant vegetables enhance the dish, so choose crisp, colorful produce.
• Consider topping your bowls with crushed peanuts or crispy shallots for extra crunch.
• To make the recipe vegan, substitute steak with marinated tempeh or mushrooms and use a dairy-free sour cream alternative.
• Cooked steak and vegetables store well in the refrigerator up to 3 days; freeze separately from rice and sauce for up to 3 months.
• You can make the spicy cream sauce ahead of time and keep it refrigerated for up to one week.

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Category: Dinner
• Method: Frying
• Cuisine: Korean

Keywords: Korean BBQ, steak rice bowls, spicy cream sauce, gochujang, easy dinner, Korean cuisine, marinated steak, sautéed vegetables