Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
These Korean BBQ steak rice bowls with spicy cream sauce are a delightful combination of rich flavors and satisfying textures. They feature succulent marinated steak served over fluffy rice and drizzled with a creamy, spicy sauce. Perfect for any occasion, from quick weeknight dinners to an impressive meal for friends, this dish stands out for its ease of preparation and mouthwatering taste.
Why You’ll Love This Recipe
- Quick and Easy: This recipe can be made in just 20 minutes, making it a perfect option for busy weeknights.
- Flavor-Packed: The marinade combines soy sauce, gochujang, and honey for a savory-sweet flavor that’s hard to resist.
- Versatile Ingredients: Use whatever beef cut you prefer or substitute with chicken for a different twist.
- Customizable Toppings: Add vegetables like avocado, cucumbers, or kimchi to elevate your bowl.
- Family-Friendly: Great for all ages; kids will love the creamy sauce and tender steak.
Tools and Preparation
Before diving into the cooking process, gather your essential tools. Having the right equipment makes preparation easier and more enjoyable.
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Essential Tools and Equipment
- Skillet or grill pan
- Mixing bowl
- Whisk
- Measuring spoons
- Serving bowls
Importance of Each Tool
- Skillet or grill pan: Provides even heat distribution for perfectly cooked steak.
- Mixing bowl: Ideal for marinating the steak thoroughly to enhance flavor.
- Whisk: Ensures smooth mixing of the spicy cream sauce without lumps.
Ingredients
Beef and Marinade
- 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
Rice and Sauce
- 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
How to Make Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Step 1: Marinate the Steak
In a bowl, mix together the soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper.
Add the steak cubes to the marinade.
Toss to coat evenly.
Let it marinate for at least 30 minutes; if you have more time, let it sit for up to 2 hours for deeper flavor.
Step 2: Cook the Steak
Heat your skillet or grill pan over medium-high heat.
Place the marinated steak in the pan.
Cook for about 3–4 minutes on each side until desired doneness is reached.
Remove from heat and allow resting for a few minutes.
Step 3: Make the Spicy Cream Sauce
In a small bowl, whisk together mayonnaise, sour cream, sriracha, salt, and black pepper until smooth.
Taste and adjust seasoning as needed.
Step 4: Assemble the Bowls
Take serving bowls and add a scoop of cooked rice to each.
Top with generous portions of cooked steak cubes.
Drizzle with the spicy cream sauce before serving.
Enjoy your delicious Korean BBQ steak rice bowls topped with a zesty cream sauce!
How to Serve Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
These Korean BBQ steak rice bowls are versatile and can be served in various ways to suit your taste. Whether you prefer a light meal or something hearty, there are plenty of options to enhance your dining experience.
Add Fresh Vegetables
- Crispy Cucumber Slices – Thinly sliced cucumbers add a refreshing crunch.
- Shredded Carrots – A sprinkle of carrots offers sweetness and color.
- Chopped Green Onions – Finely chopped green onions provide a burst of flavor.
Include Pickled Elements
- Kimchi – This traditional Korean side adds spice and tanginess.
- Pickled Radish – Offers a crunchy texture and complements the dish well.
Toppings for Extra Flavor
- Sesame Seeds – Toasted sesame seeds add nuttiness and visual appeal.
- Chili Flakes – A sprinkle of chili flakes can increase the heat level.
Pair with a Beverage
- Iced Green Tea – A refreshing drink that pairs well with the savory flavors.
- Korean Soju – For an authentic experience, enjoy with this popular Korean spirit.
How to Perfect Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
Creating the perfect Korean BBQ steak rice bowls is all about balance and flavor. Here are some tips to elevate your dish.
- Marinate Longer – Allowing the steak to marinate for up to 2 hours enhances the flavor significantly.
- Use High Heat – Cooking on high heat gives the steak a nice sear while keeping it tender inside.
- Rest the Meat – Letting the steak rest for a few minutes after cooking keeps it juicy.
- Customize Your Sauce – Adjust the spiciness of the cream sauce by adding more or less sriracha based on your taste preference.
Best Side Dishes for Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
To create a well-rounded meal, consider serving these delightful side dishes alongside your Korean BBQ steak rice bowls. They complement the main dish perfectly.
- Steamed Broccoli – Lightly steamed broccoli adds nutrients and a vibrant color.
- Fried Rice – A classic choice, fried rice brings additional flavors and textures.
- Miso Soup – This warm soup enhances the meal’s overall experience with umami goodness.
- Asian Slaw – A crunchy slaw made with cabbage and dressing provides freshness.
- Roasted Sweet Potatoes – Sweet potatoes offer a delicious contrast with their natural sweetness.
- Edamame Beans – These protein-packed beans are great for snacking and add a fun touch.
Common Mistakes to Avoid
Avoiding common mistakes can elevate your dish. Here are some key points to keep in mind while making Korean BBQ steak rice bowls.
- Skipping the Marinade Time: Not allowing enough time for marinating the steak can result in less flavorful meat. Aim for at least 30 minutes, but consider marinating for up to 2 hours for deeper flavor.
- Overcooking the Steak: Cooking the steak too long can make it tough. Use a meat thermometer or check for tenderness after 3-4 minutes per side on medium-high heat.
- Ignoring Sauce Adjustments: Not tasting the spicy cream sauce before serving may lead to an unbalanced flavor. Always taste and adjust seasonings, especially sriracha, to match your spice preference.
- Using Cold Rice: Adding cold rice can cool down your dish and affect texture. Warm up the rice before assembling the bowls to keep everything at a nice temperature.
- Neglecting Garnishes: Skipping fresh garnishes like green onions or sesame seeds can make your meal less visually appealing. Add these toppings for both aesthetics and flavor enhancement.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Consume within 3 days for best freshness.
Freezing Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Place in a freezer-safe container or bag.
- Best if used within 1 month.
Reheating Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Oven: Preheat to 350°F (175°C). Cover with foil and heat until warm, about 15-20 minutes.
- Microwave: Heat in short intervals (30 seconds) until hot, stirring in between.
- Stovetop: Heat in a skillet over medium heat, adding a splash of water if necessary to prevent sticking.
Frequently Asked Questions
Here are some frequently asked questions about Korean BBQ steak rice bowls with spicy cream sauce.
What kind of steak is best for Korean BBQ Steak Rice Bowls?
Flank, skirt, or New York strip are ideal choices due to their tenderness and flavor absorption from marinades.
Can I make this recipe spicy?
Yes! You can increase the amount of gochujang or sriracha in the marinade and sauce according to your taste preferences.
How do I serve Korean BBQ Steak Rice Bowls?
Serve them hot with cooked rice topped with marinated steak cubes and drizzled with spicy cream sauce. Garnish with green onions or sesame seeds for extra flair!
Can I customize the toppings?
Absolutely! You can add vegetables like cucumbers, carrots, or even kimchi to enhance the flavors and textures of your bowl.
Final Thoughts
Korean BBQ steak rice bowls with spicy cream sauce offer a delightful fusion of flavors that’s perfect for any weeknight meal. The versatility of this recipe allows you to customize it according to your tastes, whether you want extra spice or added veggies. Give this easy dish a try today for a comforting dinner experience!
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce
- Total Time: 20 minutes
- Yield: Serves 4
Description
Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a delicious and satisfying meal that brings the rich flavors of Korean cuisine to your dinner table in just 20 minutes. This dish features tender, marinated steak served over fluffy rice and drizzled with a creamy, spicy sauce that adds an irresistible kick. Perfect for busy weeknights or impressing guests, these bowls are customizable with your favorite toppings like fresh vegetables or pickled elements, making them a versatile choice for any occasion. Enjoy the delightful fusion of flavors and textures in every bite!
Ingredients
- 1 lb beef steak (flank, skirt, or New York strip)
- 1 cup cooked rice (white, brown, or jasmine)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp gochujang
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tbsp sriracha
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Marinate the Steak: In a mixing bowl, combine soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and pepper. Add steak cubes and toss to coat. Marinate for at least 30 minutes.
- Cook the Steak: Heat a skillet over medium-high heat. Cook marinated steak for 3–4 minutes per side until desired doneness is reached. Let rest briefly.
- Make the Spicy Cream Sauce: Whisk together mayonnaise, sour cream, sriracha, salt, and pepper until smooth.
- Assemble the Bowls: In serving bowls, layer cooked rice and top with steak cubes. Drizzle with spicy cream sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 7g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
