Korean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Introduction
Enjoy the vibrant flavors of Korean BBQ Steak Rice Bowls with Spicy Cream Sauce. This dish features juicy marinated steak, fresh crunchy vegetables, and a creamy, spicy sauce that brings everything together for a satisfying meal. Perfectly balanced and easy to prepare, it’s sure to become a family favorite.
Ingredients
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup kimchi (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp gochujang (Korean chili paste, optional)
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Step 1: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang if using. Add the thinly sliced steak and marinate for at least 30 minutes or up to 8 hours for deeper flavor.
- Step 2: Whisk together mayonnaise, sriracha, lime juice, and honey in a small bowl until smooth to make the spicy cream sauce. Set aside.
- Step 3: Heat a skillet or grill pan over medium-high heat. Cook steak slices for 2-3 minutes per side until caramelized and cooked through. Remove from heat.
- Step 4: Arrange cooked rice in bowls. Top with cooked steak, shredded carrots, cucumber slices, and kimchi if desired.
- Step 5: Drizzle the spicy cream sauce generously over the bowls.
- Step 6: Garnish with sliced green onions and toasted sesame seeds if using. Serve immediately.
Tips & Variations
- Slice the steak against the grain to ensure tenderness.
- Use good-quality soy sauce for better marinating flavor.
- Toast sesame seeds before sprinkling for extra crunch and nuttiness.
- Swap steak for chicken or tofu for a different protein option.
- Try quinoa instead of rice to boost protein content.
- Experiment with other vegetables like bell peppers or snap peas for added color and texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat by microwaving for a minute or two, or warm in a pan over medium heat with a splash of water to keep the dish moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is Korean BBQ Steak Rice Bowls with Spicy Cream Sauce?
It is a flavorful dish featuring marinated Korean-style steak served over rice with fresh vegetables and topped with a creamy, spicy sauce that adds a rich, tangy kick.
How do I make the spicy cream sauce?
Simply whisk together mayonnaise, sriracha, lime juice, and honey until smooth. Adjust the sriracha amount to control the heat level.
PrintKorean BBQ Steak Rice Bowls with Spicy Cream Sauce Recipe
Enjoy a vibrant and flavorful Korean BBQ Steak Rice Bowl featuring tender marinated flank or sirloin steak, fresh vegetables, and a creamy, spicy sauce. This dish blends savory, sweet, and spicy notes with the comforting texture of rice, making it a perfect weeknight dinner or family meal that’s easy to prepare and customizable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus 30 minutes marinating time)
- Yield: 4 bowls 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Ingredients
Marinade Ingredients
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp gochujang (optional)
Rice Bowl Toppings
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup kimchi (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional, toasted recommended)
Spicy Cream Sauce
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 1 tsp honey
Instructions
- Marinate the Steak: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang if using. Add the thinly sliced steak and mix well to coat. Let it marinate for at least 30 minutes or up to 8 hours in the refrigerator to develop flavor and tenderness.
- Make the Spicy Cream Sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey until smooth and creamy. Set aside to allow flavors to meld.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Remove the steak from marinade and cook the slices for about 2-3 minutes per side until nicely caramelized and cooked through. Avoid overcrowding the pan for best searing results. Remove from heat and set aside.
- Assemble Your Bowls: Start by placing 1/2 cup of cooked rice at the bottom of each bowl. Arrange the cooked steak slices over the rice, then add shredded carrots, cucumber slices, and kimchi if desired. Sprinkle sliced green onions on top for freshness.
- Drizzle with Sauce: Generously drizzle the spicy cream sauce over the assembled ingredients in each bowl, ensuring every bite has some of that creamy, spicy goodness.
- Garnish and Serve: Finish by sprinkling toasted sesame seeds on top for added texture and a nutty aroma. Serve the bowls immediately to enjoy the meal at its best.
Notes
- Slice the steak against the grain to ensure maximum tenderness.
- Use high-quality soy sauce for a richer and more balanced marinade flavor.
- Don’t skip the marination time as it deeply infuses flavors and tenderizes the meat.
- Toast sesame seeds before sprinkling for an enhanced nutty crunch.
- You can substitute steak with chicken or tofu for different dietary preferences.
- If preferred, swap white rice for brown rice or quinoa for a healthier twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently either in the microwave or skillet with a splash of water to retain moisture.
Keywords: Korean BBQ, steak rice bowls, spicy cream sauce, Korean cuisine, rice bowl recipe, marinated steak, quick dinner, easy Korean recipe
