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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Slice the Steak: Once rested, slice the steak thinly against the grain to maximize tenderness and ease of eating.
- 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.
- 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.
- 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
