Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
If you’re craving something vibrant, comforting, and packed with bold flavors, these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are exactly what you need. Tender, marinated beef meets fresh, sautéed vegetables over fluffy rice, all brought together by a luscious, spicy cream sauce that adds a wonderful tang and kick. This dish delivers a fantastic balance of savory, sweet, and spicy in every bite, making it a perfect weeknight dinner or an impressive meal to share with friends. Trust me, once you try Korean BBQ Steak Rice Bowls with Spicy Cream Sauce, it might just become your new go-to favorite!
Ingredients You’ll Need
The magic of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce starts with a handful of simple yet essential ingredients. Each element plays a role in building layers of flavor and texture, from the juicy marinated steak to the creamy, spicy sauce and crisp vegetables.
- Flank steak (1 lb): Choose a tender cut like flank for quick, even cooking and great flavor absorption from the marinade.
- Soy sauce (2 tablespoons): Adds salty umami notes that form the backbone of the marinade.
- Brown sugar (2 tablespoons): Brings a subtle sweetness to balance the soy and enrich caramelization.
- Sesame oil (1 tablespoon): Provides a nutty aroma and depth to the marinade.
- Minced garlic (1 tablespoon): Gives a zesty punch that brightens the savory marinade.
- Grated ginger (1 teaspoon): Adds warmth and a bit of spice, complementing the garlic perfectly.
- Cooked white or brown rice (1 cup): The hearty base that soaks up all the flavors.
- Vegetables (1 cup): Bell peppers, broccoli, and carrots offer color, crunch, and freshness.
- Vegetable oil (2 tablespoons): For sautéing steak and veggies without overpowering flavors.
- Sour cream (½ cup): Creates the creamy texture in the sauce with a mild tang.
- Gochujang (2 tablespoons): The heart of the spicy cream sauce, delivering authentic Korean heat and depth.
- Honey (1 tablespoon): Balances the spice with a gentle, natural sweetness.
- Lime juice (1 teaspoon): Adds a fresh, citrusy brightness to lift the sauce.
- Sesame seeds: Garnish that brings a toasty crunch and visual appeal.
- Green onions: Freshly chopped for color and a mild, sharp flavor contrast.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Step 1: Marinate the Steak
Start by whisking together soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger in a bowl. Add your flank steak to this fragrant mixture, making sure every inch is coated with the flavorful marinade. Letting the steak soak at least 30 minutes allows the flavors to penetrate deeply, making every bite juicy and delicious.
Step 2: Cook the Rice
While the steak marinates, cook your choice of white or brown rice according to the package instructions. The rice acts as the perfect neutral canvas to soak up all the goodness from the steak and sauce later on.
Step 3: Make the Spicy Cream Sauce
In a small bowl, stir together sour cream, gochujang, honey, and lime juice until smooth and creamy. This sauce packs a punch of heat balanced with tanginess and sweetness — it’s what makes Korean BBQ Steak Rice Bowls with Spicy Cream Sauce truly stand out.
Step 4: Prepare the Vegetables
Chop your chosen vegetables into bite-sized pieces. Fresh bell peppers, broccoli florets, and thin carrot slices work beautifully, offering a pop of color and a satisfying crunch.
Step 5: Cook the Steak
Heat vegetable oil in a pan over medium-high heat. Remove the steak from the marinade, discarding any excess liquid, and cook for about 4-5 minutes per side for a perfect medium-rare finish. Adjust cooking time if you prefer your steak rarer or more well-done.
Step 6: Sauté the Vegetables
In the same pan, toss in the chopped vegetables and sauté for 3 to 5 minutes until they’re tender-crisp. This quick cooking keeps their vibrant color and pleasant texture intact.
Step 7: Slice the Steak
Let the steak rest a few minutes after cooking to lock in the juices. Then thinly slice against the grain to keep it tender and easy to enjoy.
Step 8: Assemble Your Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
In individual bowls, start with a hearty scoop of rice, add the sliced steak, and top with sautéed vegetables. Drizzle generously with the spicy cream sauce and finish with a sprinkle of sesame seeds and chopped green onions.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Garnishes
Garnishing with toasted sesame seeds and fresh green onions not only amps up the flavor but also adds delightful texture and visual appeal. Feel free to toss on some thinly sliced chili or cilantro for an extra burst of color and spice.
Side Dishes
If you want to create a full Korean-inspired feast, small side dishes like classic kimchi, pickled vegetables, or a simple cucumber salad make excellent companions. Their tangy and crunchy qualities contrast beautifully with the rich steak and creamy sauce.
Creative Ways to Present
Try serving these bowls in rustic ceramic dishes for a cozy, homemade feel or sleek, modern bowls for a chic presentation. You can also offer chopsticks alongside forks to elevate the dining experience and immerse everyone in the Korean BBQ vibe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Korean BBQ Steak Rice Bowls with Spicy Cream Sauce in an airtight container in the refrigerator for up to 3 days. Store the spicy cream sauce separately to maintain its fresh texture and flavor.
Freezing
You can freeze the cooked steak and sautéed vegetables without the sauce or rice for up to 2 months. Be sure to thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, warm the steak and vegetables gently in a pan or microwave until heated through. Add the rice and serve with fresh spicy cream sauce drizzled on top to recreate that fresh-from-the-kitchen taste.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak is recommended for its flavor and quick cooking, you can use skirt steak, sirloin, or even ribeye depending on preference and availability.
How spicy is the spicy cream sauce?
The sauce has a noticeable but balanced heat thanks to gochujang, tempered by sour cream and honey. You can adjust the amount of gochujang to make it milder or hotter as you like.
Can I make this dish vegetarian?
Definitely! Swap the steak for marinated tofu or tempeh and use vegetable broth to season the veggies. The spicy cream sauce adds plenty of flavor to keep it exciting.
What kind of rice works best?
Both white and brown rice work well. White rice offers a softer texture while brown rice brings nuttiness and more fiber, so pick what you enjoy most.
Is there a way to make this dish gluten-free?
Yes! Use gluten-free soy sauce or tamari for the marinade and ensure your gochujang is gluten-free. This way, you can enjoy Korean BBQ Steak Rice Bowls with Spicy Cream Sauce without worry.
Final Thoughts
If you’re looking to add something tasty, colorful, and satisfying to your meal rotation, give these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce a whirl. They’re simple to make yet full of layers that keep your taste buds delighted. I promise this dish will brighten up your dinner table and might just earn a starring spot in your recipe collection. Happy cooking and even happier eating!
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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A flavorful and easy-to-make Korean BBQ Steak Rice Bowl featuring tender marinated flank steak, sautéed vegetables, and a creamy spicy gochujang sauce, perfect for a satisfying weeknight dinner or entertaining guests.
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 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
- 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, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the flank steak and thoroughly coat it in the marinade. Cover and let it marinate for at least 30 minutes to infuse the flavors.
- Cook Rice: Prepare your choice of white or brown rice according to the package instructions. Once cooked, set aside and keep warm.
- Make the Spicy Cream Sauce: In a separate bowl, mix together sour cream, gochujang, honey, and lime juice until smooth and well blended. Set this flavorful sauce aside.
- Prepare Vegetables: Chop your selected vegetables into bite-sized pieces to ensure even cooking and easy eating.
- Cook the Steak: Heat vegetable oil in a pan over medium-high heat. Remove the steak from the marinade, discarding any excess. Cook the steak for about 4-5 minutes per side for medium-rare, adjusting time according to your preferred doneness.
- Sauté Vegetables: In the same pan, add the chopped vegetables and sauté for 3-5 minutes until they are tender but still crisp, maintaining their vibrant color and texture.
- Slice the Steak: Remove the steak from the pan and let it rest for a few minutes to retain juices. Then slice it thinly against the grain to ensure tenderness.
- Assemble the Bowls: Place a generous scoop of cooked rice into serving bowls. Top each bowl with sliced steak and sautéed vegetables.
- Drizzle with Sauce: Pour the spicy cream sauce liberally over the steak and vegetables to add a rich, creamy heat.
- Garnish: Finish by sprinkling sesame seeds and chopped green onions over the top for extra flavor and an appealing presentation.
Notes
- You can substitute flank steak with sirloin or ribeye depending on your preference and budget.
- Brown rice adds more fiber and nutrients but white rice gives a softer texture; choose based on your taste and dietary needs.
- Adjust the amount of gochujang in the spicy cream sauce to suit your heat tolerance.
- Letting the steak rest after cooking is crucial to keep it juicy and tender when sliced.
- Serve with traditional Korean side dishes like kimchi or pickled vegetables for an authentic meal experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Marinating, Pan-frying, Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 520 kcal
- Sugar: 12g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, gochujang, Korean cuisine, easy dinner, marinated steak
