Korean BBQ Steak Rice Bowls with Spicy Cream Recipe
If you have been searching for a dish that bursts with flavor, texture, and comforting warmth, look no further than these Korean BBQ Steak Rice Bowls with Spicy Cream. This recipe brings together tender, marinated steak, vibrant sautéed vegetables, fluffy rice, and a luscious, spicy cream sauce that simply elevates every bite. It’s the perfect combination of sweet, savory, and spicy that feels both fresh and indulgent—ideal for busy weeknights or an impressive dinner with friends. Once you dive into these bowls, you’ll wonder how you ever lived without them.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role, creating a balance of flavors and textures that make the Korean BBQ Steak Rice Bowls with Spicy Cream truly unforgettable. The freshness of the vegetables, the tenderness of the flank steak, and the creamy spice of the sauce all come together perfectly thanks to these simple but well-chosen components.
- 1 lb flank steak: A lean cut that absorbs marinades well and stays tender when cooked properly.
- 2 tablespoons soy sauce: Adds salty umami depth to the steak marinade.
- 2 tablespoons brown sugar: Balances savory notes with a touch of sweetness to caramelize the meat.
- 1 tablespoon sesame oil: Infuses a rich, nutty flavor fundamental to Korean BBQ.
- 1 tablespoon minced garlic: Packs a punch of aromatic intensity for that signature savory taste.
- 1 teaspoon grated ginger: Brings freshness and a subtle zing to the marinade.
- 1 cup cooked white or brown rice: Acts as the hearty base to soak up all the amazing flavors.
- 1 cup vegetables (bell peppers, broccoli, carrots): Adds vibrant color and crisp textures for contrast.
- 2 tablespoons vegetable oil: Used for searing steak and sautéing veggies without overpowering flavors.
- ½ cup sour cream: Forms the creamy base of the spicy cream sauce, cooling down the heat.
- 2 tablespoons gochujang (Korean chili paste): Gives the sauce its distinctive spicy-sweet kick.
- 1 tablespoon honey: Smooths out the heat with a gentle sweetness in the spicy cream.
- 1 teaspoon lime juice: Adds brightness and a hint of tang that lifts the sauce’s flavor.
- Sesame seeds: Toasted for a nutty touch and crunchy garnish.
- Green onions: Thinly sliced to add freshness and a mild oniony bite on top.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream
Step 1: Marinate the Steak
Start by combining soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger in a bowl to create the marinade. Coat the flank steak thoroughly with this mixture and let it soak up all the flavors for at least 30 minutes. This step is crucial because it tenderizes the meat while layering in that classic Korean BBQ taste that makes the steak irresistible.
Step 2: Cook the Rice
While the steak marinates, cook your choice of white or brown rice according to package instructions. Rice is the comforting foundation of the Korean BBQ Steak Rice Bowls with Spicy Cream, and having it ready will make assembly quick and smooth.
Step 3: Make the Spicy Cream Sauce
Next, prepare the sauce that sets this dish apart. Mix sour cream, gochujang, honey, and lime juice until perfectly smooth. This creamy, spicy, and slightly tangy sauce beautifully complements the richness of the steak and freshness of the veggies, creating a harmonious flavor explosion.
Step 4: Prepare the Vegetables
Chop your selected vegetables—such as bell peppers, broccoli, and carrots—into bite-sized pieces. These colorful additions not only add healthful nutrients but also a satisfying crunch and a pop of vibrancy to your bowls.
Step 5: Cook the Steak
Heat vegetable oil in a pan over medium-high heat. Remove the steak from its marinade, discarding any excess marinade, and sear the flank steak for about 4 to 5 minutes per side for a perfect medium-rare. Cooking times can be adjusted depending on how you prefer your steak, but remember that resting the meat after cooking helps retain its juiciness.
Step 6: Sauté the Vegetables
Using the same pan, toss in the chopped vegetables and sauté for 3 to 5 minutes until they are tender-crisp. The quick cooking keeps them vibrant and fresh while absorbing leftover steak flavors, making every bite full of goodness.
Step 7: Slice the Steak
Once the steak has rested for a few minutes, slice it thinly against the grain. This technique ensures each bite is tender and easy to enjoy—perfect for layering on top of your rice and vegetables.
Step 8: Assemble the Korean BBQ Steak Rice Bowls with Spicy Cream
Now comes the fun part! Scoop a generous serving of rice into your bowl, layer on the thinly sliced steak, then pile on the sautéed vegetables. The visual appeal of this colorful bowl is just as inviting as the flavors it promises.
Step 9: Drizzle with Sauce
Generously drizzle your homemade spicy cream sauce over the steak and vegetables. This luscious sauce ties together all the elements, adding a creamy, spicy touch that makes the Korean BBQ Steak Rice Bowls with Spicy Cream downright addictive.
Step 10: Garnish
Finish by sprinkling toasted sesame seeds and sliced green onions on top. These garnishes provide a final layer of flavor and delightful texture, turning your meal into a true feast for the senses.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream
Garnishes
Adding sesame seeds and green onions as garnishes not only enhances the visual appeal but contributes a nutty crunch and fresh, mild onion flavor. If you want to experiment, a few fresh cilantro leaves or thin strips of pickled radish can add exciting new dimensions.
Side Dishes
To round out your meal, consider simple sides like kimchi for a tangy, fermented kick or a light cucumber salad with vinegar and sesame oil. These sides complement the spicy cream and savory steak perfectly while keeping the meal balanced and refreshing.
Creative Ways to Present
Looking to impress? Serve these bowls in rustic stoneware or bamboo bowls for an authentic feel. You can also add a fried egg on top or sprinkle crushed peanuts for extra texture. Layering ingredients creatively lets you personalize the Korean BBQ Steak Rice Bowls with Spicy Cream and make a statement at your dinner table.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Korean BBQ Steak Rice Bowls with Spicy Cream in airtight containers in the refrigerator for up to 3 days. Keep the spicy cream sauce separate if possible to maintain its fresh texture and flavor.
Freezing
You can freeze the cooked steak and vegetables separately from the rice and sauce for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve the best taste and texture without losing any of that incredible flavor.
Reheating
Reheat your leftovers gently in a skillet or microwave, adding a splash of water or broth to keep the rice moist. If the spicy cream sauce was stored separately, add it fresh after reheating to restore its creamy and vibrant kick.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak is preferred for its tenderness and flavor, skirt steak or sirloin also work well. Just adjust cooking time as needed depending on the thickness and cut.
Is there a vegetarian alternative?
Yes! You can replace the steak with tofu or tempeh marinated in the same Korean BBQ sauce. Grilled mushrooms also make an excellent substitution that keeps the dish hearty and satisfying.
How spicy is the gochujang sauce?
Gochujang provides a moderate heat balanced with sweetness and umami. If you prefer less spice, reduce the amount used or add more sour cream to mellow it out.
Can I prepare parts of this recipe in advance?
Definitely! The marinade can be made ahead, and the steak can marinate overnight. Sauces like the spicy cream can also be prepared in advance and stored refrigerated, making dinner time much quicker.
What rice works best for these bowls?
Both white and brown rice are excellent choices. White rice offers a softer texture and milder flavor, while brown rice provides nuttiness and extra fiber. The choice depends on your personal preference.
Final Thoughts
These Korean BBQ Steak Rice Bowls with Spicy Cream have quickly become one of my absolute go-to meals when craving something delicious, comforting, and a little bit special. They are wonderfully adaptable, satisfying, and packed with flavor that feels like a warm hug at the end of a busy day. Trust me, once you try making them, they’ll find a permanent place in your weeknight dinner rotation. So grab your ingredients, get cooking, and prepare to fall in love with every mouthwatering bite.
Print
Korean BBQ Steak Rice Bowls with Spicy Cream Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A flavorful and vibrant Korean BBQ Steak Rice Bowl featuring tender marinated flank steak, sautéed vegetables, and a creamy spicy gochujang sauce, perfect for a quick yet satisfying meal packed with bold Korean-inspired flavors.
Ingredients
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)
- 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)
Instructions
- Marinate the Steak: In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the flank steak, ensuring it’s well coated. Let it marinate for at least 30 minutes to absorb all flavors.
- Cook Rice: Prepare your rice according to package instructions. Once cooked, set aside and keep warm for serving.
- Make the Spicy Cream Sauce: In a small bowl, combine sour cream, gochujang, honey, and lime juice. Whisk together until smooth and creamy. Set aside.
- Prepare Vegetables: Chop your choice of vegetables into bite-sized pieces to ensure even cooking.
- Cook the Steak: Heat vegetable oil in a pan over medium-high heat. Remove the steak from the marinade, discarding any excess marinade. Cook the steak for about 4-5 minutes per side for medium-rare, or adjust to your desired doneness.
- Sauté Vegetables: In the same pan, add the chopped vegetables and sauté for 3-5 minutes until tender-crisp, preserving their fresh texture and color.
- Slice the Steak: Remove the cooked steak from the pan and let it rest for a few minutes to retain juices. Once rested, slice thinly against the grain for maximum tenderness.
- Assemble the Bowls: In serving bowls, add a generous scoop of warm cooked rice. Top with sliced steak and sautéed vegetables.
- Drizzle with Sauce: Spoon the spicy cream sauce generously over the steak and vegetables, imparting a creamy, spicy kick.
- Garnish: Sprinkle with toasted sesame seeds and chopped green onions for added flavor and attractive presentation.
Notes
- Marinate the steak for at least 30 minutes; overnight marinating intensifies the flavor.
- You can substitute flank steak with sirloin or ribeye based on preference.
- Use vegetables that can be quickly sautéed like bell peppers, broccoli, carrots, or snap peas.
- Adjust the amount of gochujang in the sauce to your preferred spice level.
- For a healthier option, use brown rice and reduce the amount of oil used for cooking.
- This recipe can be gluten-free if gluten-free soy sauce is used.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Marinating, Pan-frying, Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 80 mg
Keywords: Korean BBQ, Steak Rice Bowl, Gochujang Sauce, Korean Recipe, Spicy Cream Sauce, Beef Bowl, Quick Dinner
