Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Introduction

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a flavorful and satisfying meal that combines tender marinated beef, fresh vegetables, and a creamy, spicy sauce. This dish is easy to prepare, perfect for a weeknight dinner, and can be customized to suit your taste.

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 the steak marinate for at least 30 minutes.
2. Step 2: Cook the rice according to package instructions and set aside once done.
3. Step 3: Combine sour cream, gochujang, honey, and lime juice in a bowl. Stir until the sauce is smooth and 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 excess marinade) and cook for 4-5 minutes per side for medium-rare, adjusting time if needed.
6. Step 6: In 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 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 over the steak and vegetables.
10. Step 10: Garnish with sesame seeds and chopped green onions before serving.

Tips & Variations

• Marinate the steak longer, even overnight, for deeper flavor and tenderness.
• Adjust the gochujang in the sauce to suit your preferred spice level.
• Try different proteins like chicken, pork, tofu, or tempeh for variation.
• Use jasmine or coconut rice as a flavorful alternative to white or brown rice.
• Add a fried egg on top for extra richness and texture.
• Include additional vegetables such as zucchini or snap peas for variety.

Storage

Store cooked rice bowls in the refrigerator for up to 3 days. For longer storage, freeze cooked steak and vegetables separately from the rice and sauce for up to 3 months. Reheat in the microwave or on the stove until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beef?

Yes, flank steak can be substituted with cuts like sirloin or ribeye. Adjust the cooking time based on the thickness and preferred doneness of the meat.

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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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a delicious and vibrant meal featuring marinated flank steak cooked to perfection, served over rice with sautéed crisp vegetables and drizzled with a flavorful spicy cream sauce made from gochujang and sour cream. This dish combines the savory, sweet, and spicy flavors of Korean BBQ with fresh, colorful garnishes to create an easy and satisfying dinner.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

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

Base

• 1 cup cooked white or brown rice

Vegetables

• 1 cup vegetables (e.g., bell peppers, broccoli, carrots)
• 2 tablespoons vegetable oil (for cooking)

Spicy Cream Sauce

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

Garnishes

• Sesame seeds
• Green onions, chopped

Instructions

1. Marinate the Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger thoroughly. Add the flank steak to the marinade, ensuring it is fully coated. Cover and let it marinate for at least 30 minutes to develop deep flavor.
2. Cook Rice: Prepare the rice according to package instructions, either white or brown rice. Once fully cooked and fluffy, set it aside and keep warm.
3. Make the Spicy Cream Sauce: In a separate bowl, mix together sour cream, gochujang, honey, and lime juice until smooth and well combined. Set this spicy cream sauce aside for serving.
4. Prepare Vegetables: Wash and chop your selected vegetables such as bell peppers, broccoli, and carrots into bite-sized pieces for quick cooking and good texture.
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, and cook the steak for about 4-5 minutes per side for medium-rare, adjusting time depending on your preferred doneness.
6. Sauté Vegetables: In the same pan used for the steak, add the chopped vegetables and sauté for 3-5 minutes until they are tender but still crisp, retaining their vibrant color and texture.
7. Slice the Steak: Remove the cooked steak from the pan and let it rest for a few minutes to allow juices to redistribute. Then slice the steak thinly against the grain for maximum tenderness.
8. Assemble the Bowls: In serving bowls, place a generous scoop of the cooked rice at the base. Top with the sliced steak and sautéed vegetables evenly distributed.
9. Drizzle with Sauce: Generously spoon the prepared spicy cream sauce over the steak and vegetables, adding a creamy and spicy element to the dish.
10. Garnish: Finish the bowls with a sprinkle of toasted sesame seeds and chopped green onions to add crunch, flavor, and appealing presentation.

Notes

• For best flavor, marinate the steak for several hours or overnight if possible.
• Adjust the amount of gochujang in the sauce to control spice level to taste.
• Use fresh vegetables for the best texture and vibrant color.
• You can substitute the flank steak with sirloin, ribeye, chicken, pork, or tofu for different protein options.
• Optional toppings such as crushed peanuts or crispy shallots add additional crunch and flavor.
• Cook rice separately according to package instructions to ensure proper texture.
• Store leftovers in the refrigerator for up to 3 days or freeze components separately for up to 3 months.
• Reheat refrigerated or frozen components thoroughly before serving.

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