Flavorful Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce is a delicious and satisfying dish that brings the bold flavors of Korean cuisine right to your dinner table. This recipe features tender marinated steak served over a bed of fluffy rice, all drizzled with a creamy and spicy sauce. It’s perfect for a quick weeknight meal or a special gathering with friends and family.
Why Make This Recipe
This dish stands out for its vibrant flavors and textures. The marinated steak is savory and slightly sweet, thanks to the combination of soy sauce, honey, and gochujang, a Korean chili paste that adds depth and spiciness. The creamy sauce beautifully complements the dish, making each bite a delightful experience. Furthermore, it is easy to prepare, and you can customize the ingredients to fit your preference.
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Follow these simple steps to create your own Korean BBQ Steak Rice Bowls:
Ingredients
- 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 cup cooked rice (white, brown, or jasmine)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp sriracha
- ¼ tsp salt
- ⅛ tsp black pepper
Directions
-
Marinate the Steak: In a bowl, mix together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper. Add the steak cubes, toss to coat, and let them marinate for at least 30 minutes (up to 2 hours for a deeper flavor).
-
Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook the marinated steak for 3-4 minutes per side until it reaches your desired doneness. Remove from heat and let it rest for a few minutes.
-
Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth. Adjust seasoning to taste.
-
Assemble the Bowls: Add a scoop of cooked rice to each bowl. Top with the steak cubes and drizzle with the spicy cream sauce.
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Serve these rice bowls warm, garnished with sliced green onions or sesame seeds for an attractive presentation. Pair with some pickled vegetables or a simple cucumber salad to balance the richness of the dish.
How to Store Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
If you have leftovers, store them in airtight containers in the refrigerator. The rice bowls should keep well for 2-3 days. To reheat, microwave until warmed through, adding a splash of water if the rice seems dry.
Tips to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Choose a good quality steak for the best flavor.
- Allow the steak to marinate longer for a more intense flavor.
- Adjust the spiciness of the sauce by adding more or less sriracha, depending on your preference.
Variations
- Use chicken or tofu instead of beef for a different protein option.
- Substitute brown rice or quinoa for a healthier grain alternative.
- Add vegetables like bell peppers, cucumbers, or carrots into the bowl for extra crunch and nutrition.
FAQs
-
Can I make this recipe in advance?
Yes, you can marinate the steak up to 2 hours ahead of time. The assembled bowls can be kept in the refrigerator for 2-3 days. -
Is gochujang spicy?
Gochujang has a moderate heat level, but it adds a unique depth of flavor. Adjust the amount used to suit your taste. -
What type of rice works best for this recipe?
You can use any type of rice you prefer, including white, brown, or jasmine. Each adds a different texture and flavor to the dish.
Enjoy making and savoring these flavorful Korean BBQ Steak Rice Bowls with Spicy Cream Sauce! They’re sure to become a favorite in your household.
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Ingredients
For the Marinated Steak
- 1 lb beef steak (flank, skirt, or New York strip), cut into 1-inch cubes Use a good quality steak for the best flavor.
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste) Adjust the amount based on spice preference.
- 1 tbsp honey Adds sweetness to the marinade.
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
For the Rice and Sauce
- 1 cup cooked rice (white, brown, or jasmine) You can use any type of rice.
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp sriracha Adjust to taste for heat.
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
Marinate the Steak
- In a bowl, mix together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper.
- Add the steak cubes, toss to coat, and let them marinate for at least 30 minutes (up to 2 hours for a deeper flavor).
Cook the Steak
- Heat a skillet or grill pan over medium-high heat.
- Cook the marinated steak for 3-4 minutes per side until it reaches your desired doneness.
- Remove from heat and let it rest for a few minutes.
Make the Spicy Cream Sauce
- In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.
- Adjust seasoning to taste.
Assemble the Bowls
- Add a scoop of cooked rice to each bowl.
- Top with the steak cubes and drizzle with the spicy cream sauce.
