Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

ByOlivia Monroe
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Introduction

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a vibrant and flavorful meal that’s both satisfying and easy to prepare. Combining tender marinated steak with sautéed vegetables, fluffy rice, and a creamy spicy sauce, this dish is perfect for weeknight dinners or casual entertaining.

The dish shows a bowl filled with white rice as the bottom layer, topped with slices of grilled steak that are medium rare, showing shades of deep pink and charred brown edges. On top of the steak, there is a creamy tan sauce drizzled over, with a darker reddish-brown spicy oil spread unevenly across the surface. Bright green chopped scallions are sprinkled over the sauce, adding a fresh pop of color. The bowl itself is white, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the flank steak, making sure it is well coated. Let it marinate for at least 30 minutes.
  2. Step 2: Cook your chosen rice according to package instructions and set aside.
  3. Step 3: Prepare the spicy cream sauce by mixing sour cream, gochujang, honey, and lime juice in a bowl until smooth. Set aside.
  4. Step 4: Chop your vegetables into bite-sized pieces.
  5. Step 5: Heat vegetable oil in a pan over medium-high heat. Remove the steak from the marinade, discard any excess marinade, and cook the steak for about 4-5 minutes per side for medium-rare, adjusting time for your preferred doneness.
  6. Step 6: Add the chopped vegetables to the same pan and sauté for 3-5 minutes until tender-crisp.
  7. Step 7: Remove the steak and let it rest for a few minutes. Then slice it thinly against the grain.
  8. Step 8: In serving bowls, place a generous scoop of rice, then 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 longer, up to overnight, to deepen the flavor and tenderness.
  • Adjust the spiciness by varying the amount of gochujang in the sauce to suit your taste.
  • Use alternative proteins like chicken, pork, tofu, or tempeh for different dietary preferences.
  • Try rice alternatives such as jasmine or coconut rice for added flavor.
  • Add a fried egg on top for extra richness and texture.
  • Enhance crunch and flavor with toppings like crushed peanuts or crispy shallots.

Storage

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

How to Serve

A white bowl filled with a base layer of white rice, topped with slices of grilled steak that are medium-rare with charred edges. Over the steak, there is a thick drizzle of creamy beige sauce mixed with a reddish-brown sauce, creating a marbled effect. Small pieces of bright green chopped scallions are scattered on top, adding color contrast. The bowl is set on a white marbled surface, and the overall image has a close-up, detailed focus on the textures and colors of the food, showing the juicy meat and smooth sauces clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beef?

Yes, sirloin, ribeye, or other beef cuts can be substituted. Adjust the cooking time to match the thickness and cut of your steak.

Is it possible to make the sauce ahead of time?

Absolutely. The spicy cream sauce can be prepared in advance and kept refrigerated for up to one week, making meal prep quicker.

Can I add more vegetables to the bowls?

Definitely. Feel free to include any vegetables you prefer, such as zucchini, snap peas, or sweet corn, to customize the bowl.

What can I serve with these rice bowls?

Complement the meal with small side dishes like kimchi, pickled radishes, or a light salad for added texture and flavor.

How do I adjust the recipe for a larger group?

Simply multiply the ingredients according to the number of servings needed. Use a larger pan or cook in batches to accommodate multiple steaks and vegetables.

Print
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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

★★★★★

4.4 from 108 reviews
  • Author: Olivia
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a vibrant and delicious meal featuring marinated flank steak, sautéed vegetables, and fluffy rice, all topped with a creamy, spicy gochujang sauce. This recipe is perfect for an impressive yet easy-to-make dinner that combines savory Korean flavors with fresh ingredients for a satisfying bowl.

Ingredients

Scale

For the Steak and 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 and Vegetables

  • 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 and Garnish

  • ½ cup sour cream
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon honey
  • 1 teaspoon lime juice
  • Sesame seeds (for garnish)
  • Green onions, chopped (for garnish)

Instructions

  1. Marinate the Steak: In a medium bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the flank steak and turn to coat it thoroughly in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse the meat.
  2. Cook Rice: Prepare the rice according to package instructions, using either white or brown rice as preferred. Once cooked, fluff it with a fork and set aside to keep warm.
  3. Make the Spicy Cream Sauce: In a small bowl, mix together sour cream, gochujang, honey, and lime juice until smooth and creamy. Adjust the gochujang to taste for desired spice level, then set the sauce aside.
  4. Prepare Vegetables: Chop your choice of vegetables into bite-sized pieces, choosing colorful and crisp options like bell peppers, broccoli, and carrots for texture and visual appeal.
  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 excess marinade. Sear the steak for 4 to 5 minutes per side for medium-rare doneness, adjusting the time as needed for preferred doneness. Remove steak from pan and let it rest for a few minutes.
  6. Sauté Vegetables: Using the same pan, add chopped vegetables and sauté for 3 to 5 minutes, stirring frequently, until they are tender but still crisp.
  7. Slice the Steak: Once rested, slice the steak thinly against the grain to maximize tenderness and ease of eating.
  8. Assemble the Bowls: Place a generous scoop of cooked rice into each serving bowl. Top with sliced steak and the sautéed vegetables, layering flavors and textures.
  9. Drizzle with Sauce: Spoon or drizzle the prepared spicy cream sauce evenly over the steak and vegetables in each bowl to add a creamy, spicy kick.
  10. Garnish: Finish each bowl with a sprinkle of sesame seeds and chopped green onions for added flavor, aroma, and presentation appeal.

Notes

  • Use fresh, crisp vegetables for the best texture and flavor.
  • Adjust gochujang in the sauce to control spice level to your preference.
  • Marinate the steak longer than 30 minutes, up to overnight, for more tender and flavorful meat.
  • Experiment with toppings such as crushed peanuts or crispy shallots to add crunch.
  • Substitute different proteins like chicken, pork, or tofu to vary the recipe.
  • Rice alternatives such as jasmine or coconut rice can enhance the dish’s flavor profile.
  • Store leftovers in the refrigerator up to 3 days; freeze components separately if needed for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Frying
  • Cuisine: Korean

Keywords: Korean BBQ, steak rice bowls, spicy cream sauce, gochujang, flank steak, easy Korean recipe, weeknight dinner

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