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Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
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★★★★★

5 from 14 reviews

These Korean BBQ Steak Rice Bowls feature tender marinated flank steak, sautéed vegetables, and fluffy rice, all topped with a creamy and spicy gochujang sauce. Perfect for a flavorful and satisfying weeknight dinner inspired by Korean cuisine.

Ingredients

Scale

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
  • 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

  1. 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 the flavors.
  2. Cook Rice: Prepare your rice according to package instructions. Once cooked, set aside and keep warm.
  3. Make the Spicy Cream Sauce: In a separate bowl, combine sour cream, gochujang, honey, and lime juice. Mix until smooth and creamy. Set the sauce aside.
  4. Prepare Vegetables: Chop your choice of vegetables into bite-sized pieces, ready for sautéing.
  5. Cook the Steak: Heat vegetable oil in a pan over medium-high heat. Remove the steak from the marinade, discarding any excess marinade, and cook the steak for about 4-5 minutes on each side for medium-rare. Adjust cooking time if you prefer your steak more or less done.
  6. Sauté Vegetables: In the same pan, add the chopped vegetables and sauté for 3-5 minutes until they are tender but still crisp to retain texture.
  7. Slice the Steak: Remove the cooked steak from the pan and let it rest for a few minutes to retain juices. Then slice the steak thinly against the grain for tenderness.
  8. Assemble the Bowls: In serving bowls, place a generous scoop of rice as the base. Top with the sliced steak and sautéed vegetables.
  9. Drizzle with Sauce: Generously drizzle the prepared spicy cream sauce over the steak and vegetable mixture for a delicious kick.
  10. Garnish: Sprinkle sesame seeds and chopped green onions on top to enhance flavor and presentation before serving.

Notes

  • You can substitute flank steak with skirt steak, sirloin, or ribeye depending on preference.
  • For a vegetarian version, replace steak with grilled tofu or tempeh and use a plant-based sour cream.
  • Adjust the amount of gochujang in the sauce to control the spice level to your liking.
  • Brown rice can be used as a healthier alternative to white rice.
  • Allowing the steak to rest after cooking helps keep it juicy and tender.

Nutrition

Keywords: Korean BBQ, steak rice bowl, spicy cream sauce, gochujang, flank steak, Korean dinner, easy weeknight recipe

Find it online: https://ellaeatsdaily.com/korean-bbq-steak-rice-bowls-with-spicy-cream-sauce-recipe-3/