Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a delicious fusion of tender marinated flank steak, sautéed vegetables, and fluffy rice topped with a creamy, spicy gochujang sauce. Perfect for a flavorful and satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Ingredients
Scale
Steak and 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
Garnish
- Sesame seeds (for garnish)
- Green onions (for garnish)
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 soak up the flavors.
- Cook Rice: Prepare your rice according to package instructions. Once cooked, fluff the rice and set it aside while you continue with the other steps.
- Make the Spicy Cream Sauce: In a small bowl, combine sour cream, gochujang, honey, and lime juice. Stir until smooth and well blended, then set aside to let the flavors meld.
- Prepare Vegetables: Chop your choice of 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 marinade. Cook the steak for about 4-5 minutes per side for medium-rare, adjusting the time if you prefer different doneness.
- Sauté Vegetables: In the same pan, add the chopped vegetables and sauté for 3-5 minutes until they are tender-crisp but still vibrant and slightly crunchy.
- 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 maximum tenderness.
- Assemble the Bowls: In serving bowls, place a generous scoop of rice, then top with sliced steak and sautéed vegetables evenly distributed.
- Drizzle with Sauce: Generously drizzle the prepared spicy cream sauce over the steak and vegetables for a creamy, spicy kick.
- Garnish: Sprinkle sesame seeds and chopped green onions on top to enhance flavor and presentation before serving.
Notes
- Marinate the steak for longer (up to 4 hours) for deeper flavor.
- Use any mix of vegetables you prefer or have on hand.
- Adjust the amount of gochujang in the sauce for more or less spiciness.
- Letting the steak rest after cooking helps retain juices and tenderizes the meat.
- For a healthier option, use brown rice and lean cuts of beef.
- Make sure to slice the steak against the grain to maximize tenderness.
Keywords: Korean BBQ, steak rice bowls, spicy cream sauce, gochujang, flank steak, quick dinner, Korean cuisine
