Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a vibrant Flavorful Korean Bowl that combines tender, marinated steak, fluffy jasmine rice, and a creamy, spicy sauce. Ready in just 30 minutes, this dish delivers a perfect mix of savory, sweet, and spicy flavors, making it ideal for weeknight dinners or meal prep. It’s a must-try for anyone craving bold, restaurant-quality taste at home!
Why You’ll Love Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a standout Flavorful Korean Bowl:
- Bold Taste: Rich, marinated steak paired with a zesty cream sauce.
- Quick Prep: Done in 30 minutes, perfect for busy evenings.
- Customizable: Adjust spice or toppings to your liking.
- Meal Prep Star: Components store well for easy lunches.
- I make this Flavorful Korean Bowl for family dinners, and it’s always a hit!
Ingredients for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Here’s what you’ll need for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce (serves 4):
- Steak Marinade:
- 1 lb flank or skirt steak, thinly sliced
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp rice vinegar
- ¼ tsp black pepper
- 1 tsp honey (optional)
- Rice:
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ¼ tsp salt
- Spicy Cream Sauce:
- ¼ cup mayonnaise
- 1 tbsp Sriracha
- 1 tbsp lime juice
- 1 tsp honey
- Pinch of salt
- Toppings:
- 2 green onions, sliced
- 1 tbsp sesame seeds
- ½ cup kimchi (optional)
- ½ cup pickled radishes or cucumbers
Ingredient Tips:
- Steak: Flank or skirt steak for tenderness; slice thinly against the grain.
- Gochujang: Found in Asian markets or supermarkets; adds sweet-spicy depth.
- Rice: Jasmine for fragrance; rinse to prevent stickiness.
- Mayonnaise: Full-fat for creamy sauce; light mayo for a lower-calorie option.
- Toppings: Pickled veggies add crunch; kimchi brings tangy heat.
Directions for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Let’s create these delicious Korean BBQ Steak Rice Bowls with Spicy Cream Sauce!
Marinate Steak
In a bowl, I whisk ¼ cup soy sauce, 2 tbsp brown sugar, 1 tbsp gochujang, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, 1 tbsp rice vinegar, ¼ tsp black pepper, and 1 tsp honey (if using). I add 1 lb sliced steak, coat well, and marinate in the fridge for 30 minutes (or up to 2 hours).
Cook Rice
I rinse 1 ½ cups jasmine rice under cold water until clear. In a saucepan, I combine rice, 2 ¼ cups water, and ¼ tsp salt, bring to a boil, then simmer covered on low for 12–15 minutes until tender and water is absorbed.
Make Spicy Cream Sauce
In a small bowl, I mix ¼ cup mayonnaise, 1 tbsp Sriracha, 1 tbsp lime juice, 1 tsp honey, and a pinch of salt until smooth, adjusting Sriracha for spice preference.
Cook Steak
I heat a grill pan or skillet over medium-high. I remove steak from marinade, cook 3–4 minutes per side for medium, then rest for 5 minutes before slicing thinly against the grain.
Assemble Bowls
I divide cooked rice among 4 bowls, top with sliced steak, drizzle with spicy cream sauce, and garnish with 2 sliced green onions, 1 tbsp sesame seeds, ½ cup kimchi, and ½ cup pickled veggies, if desired.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: ~30 minutes
- Servings: 4
- Calories: ~600 kcal per serving
- Macros per Serving: 65g carbs, 30g protein, 25g fat, 3g fiber
Variations for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Try these twists on Korean BBQ Steak Rice Bowls with Spicy Cream Sauce:
- Protein Swap: Use chicken, tofu, or shrimp for a different Flavorful Korean Bowl.
- Grain Options: Swap jasmine rice for brown rice, quinoa, or cauliflower rice.
- Veggie Boost: Add sautéed mushrooms, steamed broccoli, or shredded carrots.
- Sauce Twist: Try a sesame-ginger dressing or soy glaze instead of cream sauce.
- Grilled Flavor: Grill steak for a smoky, charred taste.
Serving Ideas:
- Serve with a side of Layla Cooks’ Smoked Mexican Street Corn Dip for a fusion feast.
- Pair with a cucumber salad for a refreshing Flavorful Korean Bowl.
- Top with a fried egg or avocado slices for extra richness.
- Offer with warm tortillas for a Korean-inspired taco twist.
Storage
I store Korean BBQ Steak Rice Bowls with Spicy Cream Sauce components (steak, rice, sauce, toppings) separately in airtight containers in the fridge for up to 3 days. I reheat steak and rice in the microwave for 1–2 minutes or on the stovetop, assembling just before serving to keep textures fresh. Freezing is not recommended due to changes in steak and sauce consistency. For meal prep, I marinate steak, cook rice, and prep sauce up to a day ahead.
FAQs About Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
What is gochujang, and where can I find it?
Gochujang is a sweet-spicy Korean chili paste available in Asian grocery stores or supermarket international aisles.
Can I make this dish gluten-free?
Yes, I use tamari or gluten-free soy sauce and check that gochujang is gluten-free.
How can I adjust the spice level?
I reduce Sriracha in the sauce or gochujang in the marinade for a milder Flavorful Korean Bowl.
Can I skip marinating the steak?
A 15-minute marinade still adds flavor, but 30 minutes or more makes the steak tender and tasty.
What other toppings can I add?
I love adding sliced avocado, shredded lettuce, or a fried egg to enhance the bowl.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce offer a delightful combination of flavors and textures, making them a satisfying meal for any time of the day. With customizable ingredients and the ability to prepare components ahead of time, this Flavorful Korean Bowl is both versatile and convenient. Enjoy the rich, savory taste of Korean BBQ in the comfort of your home!
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Ingredients
- 1 lb flank or sirloin steak thinly sliced
- 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
For the Korean BBQ Marinade:
- 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
For the Spicy Cream Sauce:
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 1 tsp honey
Instructions
- In a bowl, mix all marinade ingredients. Add sliced steak and marinate for at least 30 minutes (or up to 8 hours).
- In a small bowl, whisk together all spicy cream sauce ingredients. Set aside.
- Heat a skillet or grill pan over medium-high heat. Cook steak slices for 2-3 minutes per side until caramelized and cooked through. Set aside.
- Assemble rice bowls by placing rice at the bottom, then topping with steak, shredded carrots, cucumber, kimchi, and green onions.
- Drizzle spicy cream sauce over the top and sprinkle with sesame seeds if using.
- Serve immediately and enjoy!
Notes
- For extra flavor, marinate the steak overnight.
- Substitute with chicken or tofu for different protein options.
- Adjust the spice level of the cream sauce to your taste.
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