Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

BySarah Summers
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Introduction

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a delicious blend of tender marinated beef, vibrant vegetables, and a flavorful spicy sauce. This dish is simple to prepare yet impressive enough for a weeknight dinner or casual gathering.

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 and coat it thoroughly. Marinate for at least 30 minutes.
  2. Step 2: Cook rice according to package instructions and set it aside when done.
  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 chosen vegetables into bite-sized pieces.
  5. Step 5: Heat vegetable oil in a pan over medium-high heat. Remove steak from marinade, discard excess marinade, and cook the steak about 4-5 minutes per side for medium-rare. Adjust cooking time as needed.
  6. Step 6: Using the same pan, add chopped vegetables and sauté for 3-5 minutes until tender-crisp.
  7. Step 7: Remove the steak from the pan and let it rest for a few minutes. Then slice thinly against the grain.
  8. Step 8: In serving bowls, place a generous scoop of rice, top with sliced steak and sautéed vegetables.
  9. Step 9: Drizzle the spicy cream sauce over the steak and vegetables evenly.
  10. Step 10: Garnish with sesame seeds and chopped green onions before serving.

Tips & Variations

  • Use fresh, crisp vegetables to enhance the texture and flavor of the bowls.
  • Adjust gochujang quantity in the sauce to customize the spice level according to your taste.
  • Marinate the steak overnight for deeper flavor and tenderness.
  • Try toppings like crushed peanuts or crispy shallots for extra crunch.
  • Substitute flank steak with chicken, pork, tofu, or tempeh for different protein options.
  • Serve over jasmine or coconut rice for a unique twist.
  • Add a fried egg on top to enhance richness and texture.

Storage

Store the rice bowls in the refrigerator in an airtight container for up to 3 days. To freeze, separate the cooked steak and vegetables from rice and sauce, then freeze each component in its own container 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, you can substitute flank steak with sirloin, ribeye, or other beef cuts. Just adjust the cooking time to achieve your preferred doneness.

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 a week, making meal prep easier on busy days.

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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

★★★★★

4.6 from 59 reviews
  • Author: Sarah
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a flavorful and satisfying meal featuring marinated flank steak cooked to perfection, served atop rice with sautéed vegetables and a creamy, spicy gochujang sauce. This dish combines savory, sweet, and spicy flavors for a delicious Korean-inspired dinner that’s easy to prepare and customizable to your taste.

Ingredients

Scale

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

Rice and Vegetables

  • 1 cup cooked white or brown rice
  • 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 (for garnish)
  • Green onions (for garnish)

Instructions

  1. Marinate the Steak: In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger thoroughly. Add the flank steak and ensure it is well coated with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes to allow flavors to penetrate the meat.
  2. Cook Rice: Prepare the rice according to the package instructions until fluffy and fully cooked. Set aside and keep warm for serving.
  3. Make the Spicy Cream Sauce: In a separate bowl, combine sour cream, gochujang, honey, and lime juice. Stir the mixture until smooth and creamy. Set aside to allow the flavors to meld.
  4. Prepare Vegetables: Wash and chop your choice of vegetables into bite-sized pieces to ensure even cooking and easy eating.
  5. Cook the Steak: Heat vegetable oil in a non-stick pan or skillet over medium-high heat. Remove the steak from the marinade, discarding any excess liquid. Cook the steak for 4-5 minutes per side for medium-rare, or adjust the time to your preferred doneness. Remove the steak from the pan and let it rest for a few minutes to retain its juices.
  6. Sauté Vegetables: In the same pan, add the chopped vegetables. Sauté them for about 3-5 minutes until they are tender yet crisp, absorbing the flavors left from the steak cooking.
  7. Slice the Steak: After resting, slice the steak thinly against the grain to ensure tenderness and ease of eating.
  8. Assemble the Bowls: In serving bowls, spoon a generous amount of cooked rice as the base. Top with sliced steak and the sautéed vegetables, layering flavors and textures.
  9. Drizzle with Sauce: Generously drizzle the prepared spicy cream sauce over the steak and vegetables to add creaminess and heat to the bowl.
  10. Garnish: Finish the bowls with a sprinkle of toasted sesame seeds and chopped green onions for extra flavor and visual appeal.

Notes

  • Marinate the steak longer (up to overnight) for deeper flavor and increased tenderness.
  • Adjust gochujang in the spicy cream sauce to control the heat level according to your preference.
  • Use fresh, vibrant vegetables to enhance texture and nutritional value.
  • Consider adding toppings like crushed peanuts or crispy shallots for additional crunch.
  • Substitute flank steak with other proteins like chicken, pork, tofu, or tempeh for variety, including vegan options.
  • Store leftovers separately in the refrigerator and consume within 3 days for best quality.
  • For freezing, keep steak and vegetables separate from rice and sauce and freeze up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Frying
  • Cuisine: Korean

Keywords: Korean BBQ, Steak Rice Bowl, Spicy Cream Sauce, Gochujang, Korean Beef, Easy Dinner, Asian Cuisine, Marinated Steak

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