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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

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★★★★★

5 from 99 reviews

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/korean-bbq-steak-rice-bowls-with-spicy-cream-sauce-recipe/